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Veggie Times 2007. They use soy tempeh. The one I specified is my personal choice. I just like it better.
SERVES 8
1/4 cup Braggs liquid aminos
1 small onion
2 garlic cloves, peeled
1 bay leaf
2 cups water
8 ounces five grain tempeh, sliced
16 slices rye bread
5 ounces vegan monterey jack cheese
2 cups sauerkraut
Thousand Island Dressing
1/4 cup vegan mayonnaise
3 tablespoons relish
2 tablespoons ketchup
1. Combine first five ingredients [to water] over medium heat then add tempeh and bring to simmer. Reduce heat to medium
low and simmer 20 minutes. Remove heat, cover and let cool.
2. Make the Dressing by combining ingredients.
3. Toast half the bread. Drain tempeh and remove all but tempeh slices. Place 3 slices of tempeh on slice of untoasted
bread. Top with cheese. Broil or toast 3 to 5 minutes. Cheese should melt.
4. Top with 1/4 cup of kraut on each 'sandwich'. Spread set aside bread with dressing. Top sandwiches. Slice in half
on diagonal.
5. Serve with a LARGE deli pickle sliced in quarters lenghtwise and some chips.
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