Tempeh Reuben Sandwich

Ingredients

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Tempeh

  8 oz or 227g

• Vegan Mayo

  Earth Balance MindfulMayo - Soy based

  4 tbsp or 56g

• Pickle relish

  Sweet

  3 tbsp or 45g

• Ketchup

  2 tbsp or 30g

• Rye bread

  16 slice, regular or 512g

• Sauerkraut

  Canned, solids and liquids

  2 cup or 284g

Directions

1. Combine soy sauce, onion, garlic, bay leaf, and 2 cups water in a saucepan over medium heat. Slice the tempeh and add it to the pan. Bring to a simmer, reduce heat to medium-low, and simmer for 20 minutes. Cover and let the tempeh cool in the broth.
2. In a small bowl, stir together mayonnaise, relish, and ketchup to make the Thousand Island Dressing.
3. Toast 8 slices of bread and set aside. Drain the tempeh, discarding the liquid, onion, garlic, and bay leaf. Place 3 slices of tempeh on each slice of the remaining bread.
4. Top each sandwich with 1/4 cup sauerkraut. Spread the toasted bread slices with Thousand Island Dressing, place the tops on the sandwiches, and slice in half. Serve.