Makes 2 sandwiches
Dressing
-1 cup vegan mayo, like Vegenaise
-⅓ cup natural ketchup (no sugar or artificial additives)
-½ teaspoon garlic powder
-½ teaspoon onion powder
-Generous pinch sea salt
-3 tablespoons natural sweet pickle relish
-Reuben
-Avocado oil
-8-ounce tempeh block, sliced in half and then in half thicknesses, making 4 pieces
-4 slices whole grain rye bread
-2 slices vegan Swiss cheese
-2-3 tablespoons natural sauerkraut
Make the dressing, adjusting seasonings to your taste. Set aside.
Place oil in a skillet to cover the bottom of the pan. Lay tempeh slices in the oil over medium heat and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes. Transfer to a plate. In the same skillet, lay the bread slices with the cheese on 2 of them. Allow the cheese to melt as the bread toasts.
Remove the bread from the skillet and spread with dressing. Place 2 pieces of tempeh on top of the cheese. Spoon sauerkraut on top of the tempeh. Lay bread with melted cheese on top to close the sandwich. Slice diagonally and serve.
