Tempeh Reuben Sandwich

Ingredients

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Bay leaf

  Spices

  2g or 2g

• Water

  Plain, clean water

  2 cup or 473g

• Tempeh

  8 oz or 227g

• Vegan Mayo

  Earth Balance MindfulMayo - Soy based

  4 tbsp or 56g

• Pickle relish

  Sweet

  4 tbsp or 60g

• 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 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. Drain the tempeh, discarding the liquid, onion, garlic, and bay leaf.
4. Toast the bread, divide the tempeh slices evenly between half of the bread slices, and top with saurkraut.
5. Spread the dressing on the remaining slices of bread, place the tops on the sandwiches, and slice in half. Serve.