There is nothing like having a delicious sandwich that you thought you might not be able to enjoy as a vegan. This reuben is everything and then some. I hope you enjoy it just as I do every time I make it.
4 slices mutli grain bread
1 package tempeh cut in half then sliced into thin strips
2 slices vegan swiss
¼ cup soy sauce
2 tablespoons water
2 tablespoons agave nectar
1 teaspoon sesame oil
1 teaspoon minced garlic
½ teaspoon black pepper
½ cup sauerkraut (Cleveland Kraut, the best hands down!)
¼ cup vegan mayo
2 tablespoons relish
1 tablespoons ketchup
Oil for frying
In large mixing bowl, whisk together soy sauce, water, agave nectar, sesame oil, and garlic.
Add tempeh slices to the marinade and let sit for at least 1 hour. In small bowl, mix mayo, relish and ketchup until combined, place in refrigerator.
After an hour, place skillet over medium high heat add oil to bottom of skillet add tempeh and cook on both sides for 3 minutes or until browned on both sides.
Repeat for all tempeh slices. Butter both sides of the bread and place on hot skillet. Brown both sides, assemble reuben.
Scoop dressing mix onto bread, layer tempeh , sauerkraut, cheese slice another scoop of dressing and buttered bread slice. ENJOY!!