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This meal from the Thrive Energy Cookbook by champion ultrarunner Brendan Brazier is a perfect transition to the world of animal-free eating.
A plant-based version of the classic sandwich, this flavorful Reuben is an ideal transition option for those who are in the process of cleaning up their diet.
Makes 1 sandwich
2 thick slices sprouted bread (my favorite is Silver Hills)
Virgin coconut oil
1 to 2 Tbsp. Reuben dressing (recipe follows)
¼ cup shredded Daiya or your favorite dairy-free mozzarella-style cheese
¼ ripe avocado, peeled and thinly sliced
5 or 6 slices tempeh, grilled on each side for 2 to 3 minutes
3 large, thin red onion rings (optional)
⅓ cup sauerkraut
1 small handful baby spinach
2 large dill pickles, quartered length-wise, for garnish
Press bread slices together and lightly spread some virgin coconut oil on the outsides. Cook in a panini press on medium-high heat until golden and lightly crisp, 3 to 4 minutes. Pull bread slices apart. Spread Reuben dressing on the untoasted side of one slice. Arrange cheese on the untoasted side of the other slice, covering the entire surface. The heat of the toast will melt the cheese enough. Arrange avocado, tempeh and onion rings (if using) over the Reuben dressing, then top with sauerkraut, baby spinach and the top slice of bread. Cut the sandwich in half diagonally and serve with pickles.
Related: Vegan French Toast
This flavorful dressing is terrific on a sandwich or burger—and of course on a salad.
Makes 1 cup
½ jar (16 oz.) Wildwood Zesty Garlic Aioli
1 Tbsp. finely chopped chives
1½ tsp. freshly squeezed lemon juice
1½ tsp. organic ketchup
1 tsp. vegan Worcestershire sauce
½ tsp. prepared horseradish
1 tsp. agave nectar
Pinch of freshly ground black pepper
In a medium bowl, combine all the ingredients. Whisk together until smooth and creamy. Keep in a sealed container, refrigerated, for up to 1 week.