Seitan Reubens, Coleslaw, and Smashed Potatoes

I love reubens, and I just remembered that I forgot to put a nice big slice of Swiss cheese on the seitan reuben I had for dinner this evening. Oh well, probably didn't need the extra fat. These reubens are made with crispy seitan, homemade vegan Thousand Island dressing, and sauerkraut, of course. They are served on the homemade buns that I make at least twice a week now (Jeffrey loves them). The buns are from Vegan Dad's hamburger bun recipe. I like to make a lot of smaller buns for two little sandwiches instead of one big one. I also like to throw some seaweed gomashio ontop of some of the buns. The Thousand Island dressing is simple:
2 tbl Vegenaise
1 tbl ketchup
1 tbl pickle relish
1/2 tbl lemon juice

Coleslaw is a no brainer, with:
4 C shredded cabbage
1 shredded carrot
1/4 C Vegenaise
1 tbl natural brown sugar
1 tbl rice vinegar
salt and pepper to taste

The smashed potatoes are also fun:
6 small Yukon Gold potatoes
olive oil
salt and pepper
paprika

Boil the potatoes until very tender. Place on a baking sheet and lightly mash the tops with a fork, until the potatoes are coming apart but not completely demolished. Drizzle olive oil over the potatoes, then shake some salt and pepper over them. Bake in the oven at 450* for 15 minutes. Shake some paprika over the potatoes and serve.
Yummy dinner.

Tempeh Sliders

To be completely honest, we really don't like tempeh except when it's done simply. I have made many a casserole, stew, and one exceptionally non-tasty dish which I will not name to save the creator's face (after all, it may be subjective) incorporating tempeh in chopped form which has just not been good. Tempeh tacos? No thank you. I want to try Vegan Dad's Perfect Tempeh Burger, because it sounds great, and I bet it is. But other than that, I will only make tempeh in one way: marinated, fried, and served on bread or a bun. Tonight, we had tempeh sliders. I got the idea from Vegan Dad's "Vegan Sliders" and used his hamburger bun recipe as well.

The tempeh is made in our traditional style, with a simple marinade of equal parts Tamari and olive oil and three large cloves of garlic, crushed or minced (kudos, Jeffrey, for your simple yet delectable marinade). The tempeh is soaked in the marinade for approximately an hour or two and then fried in a cast iron or non-stick skillet. Load up the bun with Vegenaise, mustard, lettuce, tomato, and red onion, and you have yourself one delicious sandwich.