By Dani Taylor
For the marinated tempeh:
1 tablespoon soy sauce or tamari
1 tablespoon apple cider vinegar
1 tablespoon grainy mustard
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 8-ounce (227g) block of tempeh, cut into 4 even cubes
For the sandwiches
2 tablespoons vegan mayonnaise
1 1/2 tablespoons ketchup
1 tablespoon chopped dill pickles
2 teaspoons prepared horseradish
1/4 teaspoon black pepper, freshly ground
1 1/4 cups raw sauerkraut, drained
8 slices rye multi-grain bread
4 thin slices vegan Swiss cheese (try Daiya)
In a medium bowl, whisk together the soy sauce, vinegar, mustard, paprika and garlic powder. Add the tempeh slices and turn gently to coat in the marinade. Set aside for at least 30 minutes and up to overnight in the refrigerator to allow the tempeh to soak up the marinade.
Meanwhile, in a small bowl, combine the mayonnaise, ketchup, horseradish, pickles and pepper; set aside.
Spritz a large nonstick skillet with cooking spray and place over medium heat. Add the tempeh pieces (they will have absorbed most of the marinade) and cook until crisped and heated through, about 3-5 minutes per side. Remove pan from heat.
Place 4 slices of bread on a work surface. Put 1 slice of vegan cheese on each piece of bread followed by the tempeh and sauerkraut. Spread the mayonnaise mixture on the remaining slices of bread and place them dressing side down on top of the sandwiches.
Mist the nonstick pan again with cooking spray and place over medium-low heat. Add the sandwiches and cook until the bread is crisp and the cheese has melted, about 4 minutes per side. Serve immediately.
Makes 4 Servings
Nutrition per serving: 383 Calories, 47g carbohydrates, 11g fat, 25g protein