Tempeh Reuben

Ingredients

• 1/2 cup raw cashews
• 1 cup water
• 1/3 cup dry white wine (optional)
• 2 tablespoons lemon juice
• 2 tablespoons white miso paste
• 1/4 teaspoon salt
• 4 tablespoons tapioca starch
• 1/3 cup vegetable oil
• 1 large sweet onion, finely diced (about 3 cups)
• 5 cloves garlic, minced
• (2) 8-ounce packages tempeh, chopped into 1/2 inch pieces
• 1/4 cup low sodium soy sauce
• 2 teaspoons smoked paprika
• 1/2 cup vegan mayo
• 1/4 cup ketchup
• 2 tablespoons vegan horseradish (I used Annie's)
• 1 teaspoon vegan Worcestershire sauce
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon paprika
• salt + black pepper, to taste
• 1 1/2 cups sauerkraut, warmed
• 8 slices rye bread
• vegan butter, for toasting bread

Instructions

1. 1

   --- Make the Swiss cheese ---

2. 2

   Boil 2 cups of water and soak the cashews in it for at least 5 minutes. Discard the soaking water and add the cashews to a high powered blender along with 1 cup fresh water, wine, lemon juice, miso paste, salt and tapioca starch. Blend until very smooth.

3. 3

   Pour the mixture into a saucepan and heat over medium-high heat, stirring constantly until it starts to clump. Keep stirring until suddenly it becomes one melty mass of cheese. Remove from heat immediately and cover until ready to assemble the sandwiches.

4. 4

   --- Make the tempeh ---

5. 5

   In a large pan over medium-high heat, warm the oil then add the onions and garlic and sauté for 3-4 minutes, stirring frequently.

6. 6

   Add the tempeh pieces and continue to cook on medium heat for 15 minutes, stirring frequently, until browned. Now add the soy sauce and paprika and stir to coat. Remove from heat.

7. 7

   --- Make the Russian dressing ---

8. 8

   Whisk all dressing ingredients in a bowl until well combined. Set aside.

9. 9

   --- Assemble sandwiches ---

10. 10

    Lightly butter one side of each piece of bread and toast for 1-2 minutes in a pan, until lightly golden brown.

11. 11

    Using the toasted bread, assemble each sandwich. Spread on some Russian dressing, top with tempeh mixture, then cheese and sauerkraut. Place another piece of bread on top, toasted side up. Serve immediately and enjoy.