My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


Entries in tempeh (23)


Beer Baked Tempeh Reubens [vegan + GF options]

I’ve always been a huge sandwich fan.

Beer Baked Tempeh Reubens |

I think it has to do with the infinite amount of possibilities and the fact that there really are no rules when it comes to sandwich making. They can be intricate and complex or the simplest of simple.

My childhood favorites were peanut butter + jelly, turkey + cheese, and open-faced salami + swiss cheese sandwiches.

I’m still a lover of a good PB + J but some other recent favorites are this monster veggie sandwich, these grilled waffle sandwiches, and this breakfast egg sandwich.

Beer Baked Tempeh Reubens |

While sandwiches aren’t quite as fun with the mostly lackluster gluten-free bread options they definitely still hit the spot. Udi’s GF Whole Grain is my typical bread of choice these days but while we were in North Carolina I stumbled on gluten-free bread from Sami’s Bakery [based out of Tampa, FL].

This bread was the gluten-free bread option at Rosetta’s in Asheville [where I first found it] and it was so “real” tasting that I had to ask the waitress if it was really gluten-free! I then found it at the local co-op and Whole Foods.

It was this millet + flax bread which also happens to be vegan. The ingredients look so simple that I think I might try and recreate it. When we were at the co-op they also had a millet banana walnut sandwich bread, which I obviously bought. I devoured it in 3 days. Oh my word. It was subtly sweet with a hint of banana and walnuts studded throughout. Pretty spectacular for a PB + J. I was kind of freaking out. Chris said it was definitely the best GF bread he’s tried of mine. The texture was the most similar to “real” bread and it didn’t weigh 37 pounds per slice. It was light and fluffy and…okay, I’ll stop now.

If you’re gluten-free get your hands on Sami’s Bakery bread!!! [Please note that Sami’s Bakery may not be a 100% gluten-free facility as a reader pointed out in the comments below. For your safety, please contact the bakery for more detailed information!]

Beer Baked Tempeh Reubens |

So now that I’ve gone on + on about gluten-free bread I’m going to show you photographs with marble rye bread that is obviously not gluten-free. Nice, right? I bought the bread for Chris’s sandwich and it was just too pretty not to photograph.

This sandwich creation has been a long time coming here on the blog. It’s one I tried many years ago but just didn’t nail. It’s basically Chris’s favorite sandwich ever. Whenever he sees “tempeh reuben” on a menu he orders it. No questions.

This particular recipe is inspired by his #1 favorite tempeh reuben from Mountain Sun Pubs + Breweries. They beer bake their tempeh in one of their in-house brewed beers which completely tenderizes the tempeh and makes the sandwich. It’s not a strong beer flavor but if you think about it while eating you’ll notice the hint of beer. It’s served on toasted marble rye with all the fix-ins and nestled in a basket with a heap of fresh cut fries [that he quickly douses in malt vinegar].

Basically, a show stopper.

Beer Baked Tempeh Reubens |

This sandwich was Chris’s birthday present and he was totally okay with that. Cookies for dessert.

Beer Baked Tempeh Reubens |

My gluten sensitivity somehow excludes beer. Bread and other gluten food products are a no-go, but beer has never caused a bad reaction [except, you know, hangovers]. So I roll with what works for me. I do have a favorite GF brand of beer that is actually worth drinking if you’re on the lookout. Check below!

Print this!

Beer Baked Tempeh Reubens gluten-free + vegan* options // yields 3 sandwiches

for the tempeh:

  • 1, 8oz package tempeh
  • 1, 12oz Wheat, Ale, or IPA beer, or Green’s gluten-free beer
  • 1 tablespoon gluten-free tamari
  • 2 teaspoons stone ground mustard
  • 2 teaspoons gluten-free worcestershire sauce*

for the Russian/1000 Island dressing: adapted from: Russian Dressing

  • 3-4 tablespoons mayonnaise*
  • 3 tablespoons diced dill pickles
  • 2 tablespoons ketchup
  • 1 tablespoon horseradish
  • 1 teaspoon gluten-free worcestershire sauce*
  • 1/8 teaspoon black pepper
  • pinch of salt

for the sandwich:

  • 6 slices of marble rye or gluten-free bread
  • 6 slices of Jarslberg or swiss cheese*
  • 3/4 – 1 cup sauerkraut
  • butter*

Preheat oven to 400* F. Slice tempeh into large strips about 1 1/2 inches wide and 4 inches in length. Then slice each strip to about 1/4-inch or so thickness [no thinner].

Pour the beer into a 9-10-inch pan and stir in the tamari, mustard, and worcestershire sauce. Place the strips of tempeh in the pan in a single layer and bake for about 35-40 minutes, until about 1/2 of the liquid has cooked off. Flip once and bake for another 15-20 minutes, until the last bit of liquid is simmering in the pan.

Place about 3/4 – 1 cup sauerkraut [for 3 sandwiches] on a towel and blot to soak up some of the liquid. Place in a bowl to come to room temperature about 30 minutes before assembly.

While the tempeh bakes place 3 tablespoons of mayo in a bowl. After dicing the pickles place them in a fine mesh strainer and drain the liquid or blot mostly dry with a towel. Place the pickles, ketchup, horseradish, worcestershire, and pepper in the bowl and stir with the mayo. Taste and add more mayo, horseradish, or salt if needed. Place in the fridge until 10-15 minutes before using to take the chill off.

A few minutes before the tempeh is done baking toast the bread [easy to do right in the oven directly on the rack while the tempeh bakes] and then spread a layer of butter on each piece. Place the cheese on each slice of bread and then place back on the rack in your oven for just a few minutes to melt.

Generously spread the dressing on 1 slice of bread, add 2-3 strips of tempeh, about 1/4 cup sauerkraut, more dressing, and then top with the other slice of bread. Slice diagonally and serve immediately.


notes: Be sure to lightly blot or strain the pickles and sauerkraut or your sandwich toppings will turn runny.

to make gluten-free: For GF beer I highly recommend Greens and then Omission. Be sure to buy gluten-free tempeh, tamari, worcestershire sauce, and bread if needed. Lea & Perrins makes GF worsestershire sauce but it is not vegan or vegetarian as it contains anchovies.

to veganize: *Be sure to use vegan worcestershire sauce. Sub vegan mayo and vegan butter and leave out the swiss cheese. Annie’s worcestershire sauce is vegan but not gluten-free.

Beer Baked Tempeh Reubens |

Long live the sandwich.



twice baked potatoes with smoked tempeh crumbles

It’s been one of those weeks.

  • Lost + then found keys.  Luckily, because the dang car key is $150!  Thanks to Kelsey, they’re now found.  And yes, she permitted me to use this photo.

Photo 494

  • Toilet is leaking and is currently detached from our floor.  We have 1 toilet.  Plumber is getting a phone call at 8am.  We’re possibly going to have to renovate the bathroom + subfloor, and get it all planned 2 days before leaving for Ohio + PA. 
  • There were a few gifts I had bookmarked last week, but didn’t order until yesterday.  Of course the prices both went up by 30%.
  • Trying to shop at Michaels, 5 days before Christmas.  No further explanation needed. 
  • Specifying 2c of butter, instead of 1c for my cookie dough balls, and didn’t notice the error until after someone already made them.

Things could be much worse, but they could also be slightly better.

At least there’s dinner.

It’s kind of hard for me to believe, but I’ve never made twice baked potatoes.  Do you remember the twice baked potato freezer packs??  Gosh, I loved those.  The potato was always whipped up so fancy-like.  That, I could not replicate, but the taste exceeded my expectations.

After baking for an hour, I went at these spuds with a fork.  A spoon just wasn’t cutting it. 

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After mixing everything together with my immersion blender, the potatoes were headed back into the oven.  If you don’t have an immersion blender, it’s a handy little kitchen tool that only costs about $30.  You can use it to puree sauces, soups, cream potatoes, and so many more things.  I love mine!  Great holiday gift for the cook in your family!

So creamy.

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So cheesy. 

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Now what to top these with, to make a full on meal?

Smoked crumbled tempeh?

I think so!

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With a little steamed broccoli and a dollop of Greek yogurt on top.

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It’s like a potato boat.

Docked at my table.

Ready to devour.

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Twice Baked Potatoes with Smoked Tempeh Crumbles [serves 4-6]

  • 4 med-lg russet potatoes
  • 1/2-3/4c unsweetened almond milk
  • 1/2c 2% plain Greek yogurt [+ extra to top]
  • 2T butter
  • 1t oregano
  • 1t parsley
  • 3T green onion, diced [+2T for garnish]
  • 1.5t garlic, minced
  • 3/4t salt
  • black pepper
  • 2 heads of broccoli
  • 1/2c-3/4c cheese
  1. Preheat oven to 400*
  2. Clean potatoes, dry + poke through to the middle with a fork, in a few different spots.
  3. Bake for 1 – 1 1/4hr, or until tender. 
  4. Remove, slice lengthwise and let cool for 10min.
  5. Scrape out the potato with a fork, into a large bowl, leaving about 1/4” of potato on all sides.
  6. Add 1/2c milk [to start], yogurt, butter, oregano, parsley, 3T green onion, garlic, salt + pepper.
  7. Cream together with an immersion blender, hand mixer, or potato masher until smooth.  Add more milk if needed. 
  8. Fill the potato halves to the top + bake for 20min on a large baking sheet.
  9. Start tempeh + broccoli once in the oven –> steam or boil broccoli for 6-10min, until desired tenderness is reached, then drain + toss with a small amount of salt + butter.
  10. Sprinkle on the cheese + broil the potatoes on the top rack, for 3-5min, watching closely so nothing burns.
  11. Top with tempeh, broccoli, green onion, Greek yogurt, or any other desired topping.

Smoked Tempeh Crumbles

  • 1 block tempeh
  • 1T tamari/soy sauce
  • 1T water
  • 1T sunflower oil
  • 1T apple cider vinegar
  • 1/2t garlic powder
  • 1/2t liquid smoke
  • black pepper
  1. Crumble tempeh into a bowl, add all ingredients, and mix until well combined.
  2. In a dry, pre-heated pan over med-high heat, add the tempeh spreading in a single layer.
  3. Cook for 1-2min, then stir and cook for another 2-4min, until golden brown.

tips/substitutions:  Use 1.5c washed + drained chickpeas instead of tempeh.  Use any type of unsweetened, unflavored milk.  Sub sour cream for Greek yogurt if desired.  Use any type of cheese to top the potatoes.  I used parmesan.

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So smooth. 

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So crispy.

Ah, childhood meals.

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And a little peak at 1 gift project that is complete!

I pinned this idea on Pinterest the other week and had to make it for Chris.


Pinned Image

While I love the big size of this painting, I decided to break mine up into 3 pieces.  I painted the words to our first song, from our wedding.

Swept Away – The Avett Brothers

I meant for it to not be completely readable.  I was going for a subtle look. 

All the words are there, including an “I love you Chris” at the end.  Man it’s been a long time since I’ve done anything in cursive!

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Now that I’m looking at the original version, I’m second guessing my decision for the small canvases!  Dangit!

Kenna was contemplating my decision as well.

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And so Dakota doesn’t feel left out…

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Here’s hoping Wednesday goes a little more smoothly.  Not sure how likely that is, when the first thing I have to do is call the plumber and possibly a contractor.  However, dinner will be cooking in the crock pot all day, so at least I can count on that!