Tempeh Reuben

This is the most delicious Reuben you will ever eat! I promise! I don't have a picture of mine but I will post one the next time I make them. I boil my tempeh, I find it opens the pores and lets the marinade in.

serves 4

8 oz. tempeh block
5 T olive oil
1/4 c tamari
1/4 c balsamic vinegar
1T sesame oil
2 c sauerkraut
4 slices swiss cheese (optional)
8 slices of rye bread
1 c mayo or Vegenaise
1/3 c ketchup

Method
bring quart of water and 1 T tamari to rolling boil
add tempeh block, boil for 10 minutes
remove from water and let cool
slice tempeh lengthwise into 16 equal pieces
heat skillet, add olive oil, add tempeh and fry each side until golden brown

Meanwhile...
combine tamari, vinegar and sesame oil in a pie plate, set aside for later
combine mayo and ketchup in a bowl, set aside for later
toast 8 slices of rye bread, add a slice of cheese if using it and let it melt

Back to the Method
once tempeh is done frying place directly into the tamari, vinegar sesame oil marinade
place 2 slices of rye toast on a plate slather both sides with mayo/ketchup dressing
lay 4 pieces of tempeh on one side
pile a 1/2 c sauerkraut on the tempeh
top it with the other slice of rye toast

and....voila you have a scrumptious Tempeh Reuben!