Tempeh Reuben Sandwich

Ingredients

• Liquid aminos

  Bragg's

  ¼ cup or 60g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  2 clove or 6g

• Bay leaf

  Dried

  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. *This recipe is vegan!* 1. To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Slice tempeh and add it to pan then bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
2. 2. To make Thousand Island Dressing: Stir together mayonnaise, relish, and ketchup in small bowl.
3. 3. To make Sandwiches: Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread.
4. 4. Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half. Serve.