ALTERNATIVE - buy smoky bacon flavored tempeh and Nutrition Network and save time (no marinade needed)
8 ounces 1 package tempeh
1/2 cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Russian Dressing (just mix it all up):
1 cup vegan mayonnaise
1/4 cup ketchup
3 tablespoons white onion, minced
1 tablespoon prepared horseradish
2 teaspoons Sriracha sauce
1 teaspoon vegan Worcestershire sauce
1 teaspoon apple cider vinegar
salt and pepper, to taste
4 slices Alvarado’s Sprouted Rye Seed Bread
1/2 heaping cup Sauerkraut
1/4 cup vegan Russian Dressing (see above)
Vegan swiss cheese (I like chao brand)
2 tablespoons oil
1 tablespoon vegan butter
Marinade Tempeh if Needed:
Cut tempeh in half lengthwise and then cut it through the middle for 4 thin slices.
Combine the ingredients for the tempeh marinade in a shallow dish. Add tempeh and marinate for at least 30 minutes.
Heat a large cast-iron skillet over medium heat with 2 tablespoons oil. Add tempeh and cook for about 5 minutes per side, until dark brown. Once both sides are browned, add reserved marinade and let it cook-off in the skillet. This allows the flavors to seep into the tempeh deeper.
Butter 4 slices of Sprouted Rye Seed Bread. Place on the skillet and cook for 3-4 minutes, until lightly brown. Flip bread. On the cooked side, add Russian dressing to all slices of bread. Divide the sauerkraut between two slices, top with 2 pieces cooked tempeh, each, and a slice of vegan swiss, if using. Add the second slice of bread and cook on each side for about 5 minutes, until bread is browned and everything is cooked all the way through.
Remove from heat and serve immediately.