Phyllo Tempeh Reuben with Sauteed Asparagus

This recipe is directly from The Post Punk Kitchen.  The Sundried Tomato Cashew Spread is awesome if you are sick of thousand island dressing (as I am).  I was eating a meaty reuben sandwich in a small deli on the Upper West Side when I wondered how I could make a vegan version.  Of course, PPK had the answer–she always does!  Here are the plain instructions, pasted directly from the main source.  This is a completely borrowed recipe.


For the Sundried Tomato Cashew Spread:
1/2 cup cashews
1/3 cup sundried tomatoes packed in oil, drained (about 8 )
1 cup water
1/4 teaspoon salt

For the tempeh filling:
1 lb tempeh
2 tablespoons olive oil
1 medium yellow onion, diced medium
1 teaspoon caraway seeds
3 cloves garlic, minced
Fresh black pepper
2 tablespoons soy sauce
2 tablespoons fresh lemon juice (from 1/2 a lemon)

To assemble:
1 1/2 cup Sauerkraut
1 lb 13×18 sheets phyllo dough, thawed
Olive oil for brushing

For the Cashew Sundried Tomato Spread:
Soak the cashew in water to get them as creamy as possible. Just place them in a bowl and cover in water for at least an hour. Drain when ready to use. It’s a good idea to do this a day in advance so that it comes together quickly when you’re ready.

Add drained cashews and sundried tomatoes to a food processor and pulse to chop everything up. Drizzle in water and puree until completely smooth. Place in fridge until ready to use. This thickens a lot as it sets.

For the tempeh:
Crumble tempeh into bite sized pieces, place in a small saute pan and add enough water to cover, plus a splash of soy sauce (about a tablespoon). Cover and bring to a boil. Let boil for about 5 minutes. Drain and set aside.

In the meantime, saute the onion in the olive oil for about 7 minutes. Add the caraway, garlic and black pepper and saute for a minute more.

Toss in the tempeh and saute for 10 minutes or so, until nicely browned. Mash the tempeh a bit while you’re cooking it. Drizzle in the soy sauce and lemon juice, and mix well. Taste for salt.

Remove tempeh from the pan and place in a bowl. Let it cool just to the point where it has stopped steaming. Give it a toss every now and again to help speed it a long, it should be about 15 minutes.

Mix 1/2 a cup of the cashew spread into the tempeh mixture and mash it up. Taste for salt and pepper.

Ok, now we’re going to form the triangles. Now, everyone has a different way of folding phyllo. I suppose there is no wrong way, so long as you end up with a triangle shape that fully envelopes the filling. This is how I do it, but you can also look up videos on how to roll phyllo triangles for visual examples that may be more helpful than written ones. One thing though, I never use as much oil as they do in those videos. I prefer a light brushing to prevent sogginess or ripping the phyllo. On with it then!

Have a clean, dry surface with plenty of elbow room at the ready. Pour some olive oil into a small bowl and have a pastry brush handy. Also needed are the tempeh mix and the sauerkraut and have a large baking sheet brushed with olive oil nearby. Unwrap phyllo dough and lay it out flat. Slice the stack in half widthwise (across the waist.) A pizza cutter works great for this!

Now we’re going to layer 3 sheets. Carefully place one sheet in front of you lengthwise. Brush with a little oil and layer another piece of phyllo on top. Brush with oil and layer one last phyllo sheet and brush with oil.

Place 1/4 cup tempeh filling in the lower right side of the dough (figure 1).

Place a dollop of the cashew spread on the tempeh (about 2 teaspoons), and a big spoonful of sauerkraut on top (about 2 tablespoons).

Then fold the left side over the filling so that you have a long rectangle (figure 2). Brush lightly with olive oil. Now begin folding the triangles.

Fold the lower left corner up to form a triangle (figure 3). Now fold over two more times, until you have a triangle. Tuck any extra dough under the triangle. Place on baking sheet and brush with a little more olive oil.

When you think you’re pretty close to finishing all of the traingles, preheat the oven to 350 F.

Bake triangles for 15 minutes, until lightly golden. Flip over and bake for 12 to 15 more minutes. They should be varying shades of golden brown.

They taste great just out of the oven or at room temp! Thank you Post Punk Kitchen (:

1 thought on “Phyllo Tempeh Reuben with Sauteed Asparagus

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