Tempeh “Reuben”

Ingredients:

• 1/2 Block Tempeh (about 4 oz), sliced in half to make 2 thin patties

• 2 Slices Bread (I prefer sourdough or rye)

• 1/4 cup Premade Sauerkraut

• 1 tbsp butter or ghee (I prefer ghee for its high smoking point)

Marinade Ingredients:

• 2 tbsp Extra Virgin Olive Oil

• 1 tsp Soy Sauce

• 1 tsp Worcestershire Sauce

• 1/2 tsp Gochujang

• 1/2 tsp Balsamic Vinegar

• 1/2 tsp Onion Powder

• 1/2 tsp Garlic Powder

• 1/2 tsp Smoked Paprika

Sauce Ingredients:

• 2 tbsp Mayonnaise

• 1 tsp Ketchup

• 1 tbsp Dill Relish

• 1/2 tsp Dried Minced Onion

• 1/4 tsp black pepper

Directions:

1. Make the marinade: Combine all marinade ingredients in a shallow dish. Add tempeh slices and marinade for at least 30 minutes.

2. While the tempeh marinades, make the sauce. Combine all sauce ingredients in a bowl. Refrigerate until ready to use.

3. Cook the tempeh: spray a cast iron skillet with cooking spray and heat over medium. Add tempeh slices to pan and sear for 2 minutes per side (until slightly browned). Pour marinade into pan and reduce heat to medium-low, simmer for 5 minutes, flip, add one slice of cheese to each patty, simmer 5 more minutes. Set aside.

4. Assemble the sandwich: Toast bread slices in toaster set on medium (this helps prevent the bread from getting soggy). Using a new pan or your cleaned cast iron (preferred), melt 1 tablespoon butter or ghee. Add one slice of bread to pan, spread a spoonful of prepared sauce onto bread, add tempeh patties and sauerkraut. Spread another spoonful to the other slice of toasted bread and add on top, completing your sandwich. Flip after 2-3 minutes, ensuring both sides are golden brown. Cut in half diagonally, serve hot. Enjoy!