Name: Vegan Tempeh Reuben
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 cup raw cashews; 1 cup water; 0.33 cup dry white wine (optional); 2 tbsp lemon juice; 2 tbsp white miso paste; 0.25 tsp salt; 4 tbsp tapioca starch; 0.33 cup vegetable oil; 1 large sweet onion (finely diced (about 3 cups)); 5 cloves garlic (minced); 16 ounces tempeh (2 packages, chopped into 0.5 inch pieces); 0.25 cup low sodium soy sauce; 2 tsp smoked paprika; 0.5 cup vegan mayo; 0.25 cup ketchup; 2 tbsp vegan horseradish (I used Annie's); 1 tsp vegan worcestershire sauce; 1 tbsp sweet pickle relish; 0.5 tsp paprika; null to_taste salt + black pepper; 1.5 cups sauerkraut (warmed); 8 slices rye bread; null to_taste vegan butter (for toasting bread)

Instructions

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1

Boil 2 cups of water to soak the raw cashews (0.5 cup) for at least 5 minutes. Discard the soaking water. Add the soaked raw cashews (0.5 cup) to a high-powered blender with water (1 cup), dry white wine (0.33 cup) (optional), lemon juice (2 tbsp), white miso paste (2 tbsp), salt (0.25 tsp), and tapioca starch (4 tbsp). Blend until very smooth.
2

Pour mixture into a saucepan. Heat over medium-high heat, stirring constantly until it clumps and becomes one melty mass of cheese. Remove from heat and cover.
3

In a large pan over medium-high heat, warm vegetable oil (0.33 cup). Add sweet onion (1 large) and garlic (5 cloves). Sauté for 3-4 minutes, stirring frequently.
4

Add tempeh (16 ounces) pieces. Continue to cook on medium heat for 15 minutes, stirring frequently, until browned. Add low sodium soy sauce (0.25 cup) and smoked paprika (2 tsp). Stir to coat. Remove from heat.
5

Whisk vegan mayo (0.5 cup), ketchup (0.25 cup), vegan horseradish (2 tbsp), vegan worcestershire sauce (1 tsp), sweet pickle relish (1 tbsp), paprika (0.5 tsp), and [salt + black pepper] in a bowl until well combined. Set aside.
6

Lightly butter one side of each rye bread (8 slices) with [vegan butter]. Toast for 1-2 minutes in a pan, until lightly golden brown.
7

Using the toasted bread, assemble each sandwich. Spread on some Russian dressing, top with tempeh mixture, then cheese and sauerkraut (1.5 cups). Place another piece of bread on top, toasted side up. Serve immediately and enjoy.