Vegan Tempeh Reubens

• 1/4 cup Bragg Liquid Aminos
• 1 small onion, quartered
• 2 cloves garlic, peeled
• 1 bay leaf
• 1 8-oz. pkg. tempeh, sliced
• 1/4 cup vegan mayonnaise
• 3 Tbs. relish
• 2 Tbs. ketchup
• 16 slices rye bread
• 5 oz. vegan Monterey Jack cheese, sliced
• 2 cups sauerkraut

1. To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat.
2. Add tempeh slices, and bring to a simmer.
3. Reduce heat to medium-low, and simmer 20 minutes.
4. Cover, and let tempeh cool in broth.
5. To make Thousand Island Dressing: Stir together mayonnaise, relish, and ketchup in small bowl.
6. To make Sandwiches: Toast 8 slices bread.
7. Set aside.
8. Drain tempeh, and discard liquid, onion, garlic, and bay leaf.
9. Place 3 slices tempeh on each slice of remaining bread.
10. Top with cheese slices.
11. Toast or broil 3 to 5 minutes, or until cheese has melted.
12. Top each sandwich with 1/4 cup sauerkraut.
13. Spread toasted bread slices with Thousand Island Dressing.
14. Place tops on sandwiches, and slice in half.

bragg liquid, onion, garlic, bay leaf, vegan mayonnaise, relish, ketchup, bread, vegan monterey, sauerkraut

Taken from www.vegetariantimes.com/recipe/vegan-tempeh-reubens/ (may not work)