Tempeh Reuben Sandwich

   Angelica Kitchen Restaurant is one of my favorite places to eat, when I'm visiting New York City! If you can't make it there, then the next best thing is making the delicious food from home... This is one of my favorites. I was a HUGE fan of Reuben Sandwiches when I was a kid. This isn't quite pastrami, but it's darn good!

For the Marinade:

 1-lb tempeh, sliced to preference

1 1/3 c. apple cider or apple juice

3 T. Shoyu or Tamari

3 T. grainy mustard

1 tsp. ground Cumin

1 tsp. ground Caraway

1 clove minced garlic

pinch of cayenne pepper

1/4 c. Olive Oil

- Preheat Oven to 350
- Prepare marinade by whisking all ingredients (except Tempeh) together
- Lay tempeh in a baking dish large enough to hold all the pieces in a single layer
- Cover the dish and bake for 35-minutes.
- Uncover and bake 5-10 minutes longer until tempeh is nearly dry.

For the Dressing:

makes 1/2 cup

1/4 c vegan mayo

2T. ketchup

2T. stone ground mustard

1/4 finely chopped onion

- Mix and chill before serving.

Alternatively:

Russian Dressing

1/2 lb silken or soft tofu

1 T. freshly squeezed lemon juice

3 T. Rice Syrup

1 T. Olive Oil

1 tsp. prepared mustard

1 T. minced red onion

2/3 c. sun-dried tomatoes, soaked and finely chopped

1/3 c. minced dill pickles

1/2 tsp sea salt plus additional for seasoning

- Combine the first four ingredients into a food processor or blender, puree until creamy
- Add tomatoes, pickles, red onion, salt; pulse a few more times to combine

- Layer some Rye Bread with Russian Dressing, Sauerkraut, and prepared tempeh (perhaps some leaf lettuce as well).