Vegan Reuben

Slice the tempeh in half lengthwise and then cut each half into 4, giving you 8 pieces altogether. If you’d prefer thinner pieces, slice each piece in half again.

Toss the tempeh slices through the marinade and allow it to marinate for at least 2 hours.

Meanwhile prepare the Russian dressing by mixing all dressing ingredients into a mixing bowl and whisk until smooth. Refrigerate until ready to serve.

When the tempeh has done marinating heat the olive oil in a pan over medium heat, cook the tempeh for 5 minutes or until brown on both side.

Pour the marinade over the tempeh and cook for another 4-5 minutes, turning occasionally, until the marinade has reduced completely and the tempeh is a lovely golden color. Remove and set aside.

Heat a pan over medium heat.

Spread a layer of vegan butter over 2 slices of bread.

Cook the bread, buttered side down, and spread a layer of dressing over one slice of bread.

Place vegan cheese on the other slice of bread, top with several slices of tempeh and a layer of sauerkraut.

Finally top the sandwich with the toasting bread, dressing side down.

Slice and serve immediately.