Tempeh Reuben

---

Macros (per serving)

Calories: 444; Total Fat: 15g; Carbohydrate: 55g; Protein: 18g

Marinate: 

• 1 TBSP low-sodium tamari or coconut aminos 
• 1 TBSP apple cider vinegar 
• 1 TSP grainy mustard 
• 1/2 TSP garlic powder 
• 1 8-ounce (227g) block of tempeh (cut into 4 even cubes)

Sandwiches: 

• 2 TBSP vegan mayonnaise 
• 1 1/2 TBSP low-sodium ketchup 
• 1 TBSP chopped dill pickles 
• 2 TSP prepared horseradish 
• 1/4 TSP black pepper, freshly ground 
• 4 oz sauerkraut 
• 8 slices sprouted multi-grain bread 
• 4 thin slices Violife Swiss cheese  

Directions: 

In a medium bowl, whisk together the tamari, vinegar, mustard, and garlic powder. 

Add the tempeh slices and turn gently to coat in the marinade. Set aside for at least 30 minutes and up to overnight in the refrigerator to allow the tempeh to soak up the marinade. 

Meanwhile, in a small bowl, combine the mayonnaise, ketchup, horseradish, pickles and pepper; set aside. 

Mist a large nonstick skillet with olive oil cooking spray and place over medium heat. 

Add the tempeh pieces and cook until crisped and heated through, about 3 minutes per side. 

Remove pan from heat. 

Place 4 slices of bread on a work surface. 

Put 1 slice of cheese on each piece of bread, followed by the tempeh and sauerkraut. 

Spread the mayonnaise mixture on the remaining slices of bread and place them dressing side down on top of the sandwiches.  

Mist the nonstick pan again with cooking spray and place over medium-low heat. 

Add the sandwiches and cook until the bread is crisp, and the cheese has melted, about 4 minutes per side. 

Serve immediately and enjoy!

The exact macros will depend on the brand of ingredients you use. I recommend building your own recipe using a tool like MyFitnessPal to find the exact count!