Tempeh Reuben with Sauerkraut

INGREDIENTS

1/2 package Tempeh, maple-flavoured or plain

1 tbsp maple syrup

1/2 tsp soy sauce

1/2 tsp balsamic vinegar

1/4 cup shredded red cabbage

1/4 cup sauerkraut

1 tsp lemon juice

1/4 tsp cumin

Salt and pepper

Dressing:

1 tbsp tahini

1 tbsp vegan mayonnaise

1 tsp horseradish

1/2 tsp hot sauce

1 tbsp ketchup

Other garnishes:

Thinly sliced gala apple

INSTRUCTIONS

Heat a touch of olive oil on a non-stick pan. Cut the tempeh into 1/2 inch-wide strips if they aren't sliced already. Fry the tempeh strips for 3 minutes each side, then add maple syrup, soy sauce, and balsamic vinegar. Allow to sizzle on both sides 1 more minute.

Remove from heat.

Chop the cabbage into a slaw. Mix in the sauerkraut, garlic, lemon juice, cumin, and salt.

Mix the dressing together with a whisk. Layer the tempeh on top of your choice of bread (my favourite is a sourdough rye), followed by a slice of vegan Chao coconut black pepper cheese or your choice of mild white cheese, and then the cabbage slaw. Drizzle lightly with dressing and top with your second slice of bread. Serve while the tempeh is still warm!