Tempeh Reuben Sandwich

Seems like most vegetarian restaurants offer a Tempeh Rueben but sometimes the dressing isn't vegan or dairy cheese is used . Here's a vegan take on a Rueben. Unfortunately, the sandwich doesn't take a very pretty picture but it makes up for it in taste!

This recipe is for 8 sandwiches, we made the full amount of Tempeh and saved for leftovers.

Tempeh Reuben Sandwich

Seasoned Tempeh

1/4 cup soy sauce

1 small onion, quartered

2 cloves garlic, peeled

1 bay leaf

1 8 0z. pkg. tempeh, sliced on a bias.

Thousand Island Dressing

1/4 cup vegan mayo.

3 T. relish

2 T. ketchup

Sandwiches

16 slices rye bread

5 oz. vegan Monterey Jack cheese, sliced (we used mozzarella that was crumbled)

2 cups sauerkraut

Tempeh: Combine soy sauce, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat. Add tempeh slices and bring to a simmer. (cut tempeh into thin slices on a bias).

Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.

Thousand Island Dressing: Mix together mayo, relish and ketchup in small bowl.

Sandwiches: Toast bread. Set aside. Drain tempeh, and discard liquid, onion, garlic and bay leaf.

Place 3 slices tempeh on one set of bread. Top with cheese slices or sprinkles. Broil 3-5 min, or until cheese has melted.

Top each sandwich with 1/4 cup sauerkraut. Spread other bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.