Tempeh Reuben with Side Salad

Instructions

1. 1

   Prepare and marinate the tempeh. Place the blocks of tempeh in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes to remove bitterness. Drain well. Once cool enough to handle, slice each tempeh block into 8 thin strips. In a shallow dish, whisk together vegetable broth, soy sauce, apple cider vinegar, maple syrup, smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and caraway seeds. Place the sliced tempeh in the marinade, ensuring all pieces are coated. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge.

2. 2

   Make the Russian dressing. While the tempeh marinates, combine the vegan mayonnaise, ketchup, dill pickle relish, horseradish, vegan Worcestershire sauce, 0.25 tsp onion powder, and salt in a small bowl. Mix well until everything is evenly combined. Set aside.

3. 3

   Cook the tempeh. Heat vegetable oil in a large skillet or pan over medium-high heat. Remove tempeh from the marinade, letting excess drip off. Place slices in the hot skillet in a single layer (work in batches if needed). Pan-fry for 3-4 minutes per side, until browned and slightly crispy. Set aside on a plate.

4. 4

   Assemble the sandwiches. Lay out all 8 slices of rye bread. Spread a thin layer of softened vegan butter on one side of each slice. Flip 4 slices over (buttered side down). Spread a generous layer of Russian dressing on the unbuttered side. Layer with the cooked tempeh slices, followed by a scoop of well-drained sauerkraut, and finally a slice of vegan Swiss-style cheese. Top with the remaining 4 slices of bread, buttered side facing up.

5. 5

   Grill the sandwiches. Wipe out the skillet and place it over medium heat. Carefully place the assembled sandwiches in the hot skillet. Cook for 3-5 minutes per side, until the bread is golden brown and toasted, and the cheese is melted. Press down gently with a spatula as they cook for an even crust. Slice in half and serve immediately.