Recipe - Vegetable Reuben

Vegetable cooking spray
16 Strips tempeh bacon
8 sl Fatfree rye or sourdough
bread
8 ounce Fatfree mozzarellastyle
soy cheese; (1 cup)
Thinly cut or sliced up
One fourth cup Thousand Island Dressing; up
to 1
(see separate recipe)
1 1/3 cup Sauerkraut; drained

4 SANDWICHES DAIRYFREE

We liked our Reuben with just a tablespoon of dressing, but Thousand Island
dressing fans can add more.

Preheat oven to 350F. Spray baking sheet once with cooking spray. Place
tempeh on prepared baking sheer. Bake until crispy, about 20 minutes. Set
aside.

Place 4 slices bread on work surface. On each, layer 2 strips tempeh, 1/8
of cheese, 1 tablespoon to One fourth cup dressing, 1/3 cup sauerkraut, 1/8 of
cheese and 2 more strips tempeh. Top with remaining bread.

Place sandwiches on prepared baking sheet and bake until cheese is melted
and bread is toasted, about 20 minutes. Slice in half and serve hot.

Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and
Mike Milken (Time Life, 1998).

PER SANDWICH: 249 CAL.; 15G PROT.; 5G TOTAL FAT (1G SAT. FAT); 34G CARB.; 0
CHOL.; 763MG SOD.; 5G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 62

Converted by MM_Buster v2.0l.