Tempeh Reubens

Ok, Jamie in NYC, this is for you! This is tempeh you can get into (although I still do highly recommend going to Essex in NYC for brunch and order their tempeh bacon and copious screwdrivers). It doesn't take long to make, but god I hope you have a dishwasher in your apartment because I used quite a high percentage of the pots and pans in my kitchen. I think it's the perfect sandwich. It's got hearty, fall flavors, crusty bread, creamy dressing and caramelized onions - so dreamy!

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Tempeh Reubens
Servings: 4
Time: About 30 minutes active; 45 minutes total
Price:  About $7.10 total; $3.55 per sandwich
Nutrition (per serving):
Calories: 428.84
Fat: 17.87g
Saturated Fat: 4.03g
Cholesterol: 0mg
Sodium: 2,260.53mg
Carbohydrates: 54.33g
Fiber: 5.81g

Dressing:
4 Tbsp vegan mayo
2 Tbsp ketchup
1 medium dill pickle, minced
1/4 cup raw onion, minced
2 tsp Dijon mustard

Reubens:
8 oz tempeh, sliced thinly
4 Tbsp apple cider vinegar
2 Tbsp soy sauce
1 Tbsp ground black pepper
1 Tbsp caraway seeds
1 Tbsp EVOO
1 1/2 cup raw onion, thinly sliced
1 tsp salt
1 1/2 cup sauerkraut, drained
8 slices hearty whole wheat/grain bread, toasted
1 cup arugula, rinsed and dried

1. Make dressing: combine all ingredients in bowl, cover and refrigerate until ready to use.

2. For reubens: cut tempeh at 45 degree angle into 1/4" slices. Combine 3/4 cup water, vinegar, soy sauce, peppercorns/pepper, and caraway seeds in saucepan over medium-high heat.

3. Add tempeh and make sure to cover it with the liquid. Bring to a boil then reduce heat to low, cover and cook 15 minutes. Then remove pan from heat.

4. Meanwhile, heat 1/2 Tbsp EVOO in skillet over medium heat. Add sliced onions and salt and cook, stirring often so onions don't burn. Reduce heat to medium-low and cook for 10 minutes. Increase heat back up to medium and cook 5 minutes more, continuing to stir often until slightly browned. Remove from heat.

5. Heat remaining 1/2 Tbsp EVOO in small skillet over medium heat. Add tempeh and cook until golden brown - about 4-5 minutes per side.

6. Warm sauerkraut in microwave or in a saucepan over medium-low heat.
7. Assemble sandwiches by spreading each bread slice with about 1 Tbsp dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm with a good German beer!