8 Servings 25 min Cook
1/4 Cup Liquid Aminos
1 Onion Onions
2 Clove Garlic
1 Tsp, crumbled Bay Leaf
8 Oz Tempeh
4 Tbsp Vegan Mayo
3 Tbsp Pickle Relish
2 Tbsp Ketchup
16 Slice, regular Rye Bread
2 Cup Sauerkraut
*This recipe is vegan!* 1.
To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat.
Slice tempeh and add it to pan then bring to a simmer.
Reduce heat to medium-low, and simmer 20 minutes.
Cover, and let tempeh cool in broth.
2.
To make Thousand Island Dressing: Stir together mayonnaise, relish, and ketchup in small bowl.
3.
To make Sandwiches: Toast 8 slices bread.
Set aside.
Drain tempeh, and discard liquid, onion, garlic, and bay leaf.
Place 3 slices tempeh on each slice of remaining bread.
4.
Top each sandwich with 1/4 cup sauerkraut.
Spread toasted bread slices with Thousand Island Dressing.
Place tops on sandwiches, and slice in half.
Serve.
