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Ingredients:

Seasoned Tempeh
¼ cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. tempeh, sliced
Thousand Island Dressing
¼ cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
Sandwiches
16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced
2 cups sauerkraut

Instructions:

  1. To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
  2. To make Thousand Island Dressing: Stir together mayonnaise, relish, and ketchup in small bowl.
  3. To make Sandwiches: Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
  4. Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.

Nutrition Information:

Calories:
276
Protein:
14 g
Total Fat:
9 g
Saturated Fat:
1 g
Carbohydrates:
33 g
Cholesterol:
0 mg
Sodium:
971 mg
Fiber:
6 g
Sugar:
5 g
Yield:
Serves 8

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