Tempeh Reuben with Russian dressing from Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them (page 192) by Aaron Adams and Liz Crain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Tempeh marinates overnight (12 or more hours). Can substitute neutral oil for sunflower oil. You may use the Shio koji recipe on page 70, the Pinto Bean Tempeh recipe on page 85, and the Classic kraut recipe on page 47.

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