Tempeh Reuben Club Sandwich recipes

Ingredients

• 8 ounces tempeh, sliced in half then down center to make thin square slices
• 1 Tbsp maple syrup, grade B
• 2 tsp tamari
• black pepper
• optional: a few splashes of liquid smoke
• 3 slices sourdough bread* (the long wide slices from the middle part of a bakery round)
• 1 ripe avocado, sliced and splashed with lemon juice
• 1 small tomato, sliced
• 3/4 cup sauerkraut
• 3 rings of onion
• vegan mayonnaise
• dijon mustard
• 2 tsp tahini
• 1 tsp maple syrup
• 1/2 tsp tamari
• 1 tsp lemon juice
• 1 tsp chopped chives or parsley
• pinch of paprika
• 1 Tbsp vegan mayo
• 1 tsp maple or agave syrup
• dash paprika
• 1 tsp finely chopped chives or parsley (opt'l)
• 1/4 tsp horseradish or dash of cayenne
• 2 Tbsp vegan mayo
• 2 tsp ketchup
• 1 1/2 tsp pickle relish
• 2 tsp lemon juice (fresh)
• 1/2 tsp vegan Worcestershire sauce (try Annies brand)
• 1/8 tsp coarse salt
• black pepper

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