Layers of tempeh, sauerkraut and caramelized onions give this warm sandwich a rich, well-integrated flavor. Although you can spread the bread with mustard, the Russian dressing is delicious and takes just minutes to make you can do it while the tempeh is simmering. If you like, top the assembled Reubens with slices of soy cheese, then run the sandwiches under the broiler just until the cheese melts. Two brands that melt nicely: Soy Moon Gouda or Veggie Slices American cheese. The Russian Dressing makes 1/2 cup.

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4 tablespoons eggless mayonnaise
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1 tablespoon tomato paste
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1/4 cup minced dill pickle
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2 tablespoons minced red onion
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1 teaspoon Dijon mustard
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1 8-ounce package tempeh
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1/4 cup apple cider vinegar
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2 tablespoons tamari or low-sodium soy sauce
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1 tablespoon black peppercorns, coarsely crushed
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1 tablespoon caraway seeds
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2 1/2 tablespoons extra virgin olive oil
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4 cups thinly sliced onions
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Salt to taste
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1 1/2 cups sauerkraut, drained and rinsed
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4 to 6 slices hearty whole grain bread
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1 bunch arugula, stemmed, rinsed and dried
This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Puree a 15-ounce can of beets and use it for the marinade.
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