Grilled Tempeh Reubens

For the Russian dressing:
Combine the Vegenaise, ketchup, capers, sweet pickles, lemon juice, salt and pepper in a small bowl and stir well. Cover and refrigerate for 2 hours or overnight.

For the slaw:
In a medium sized bowl combine shredded cabbage, apple cider vinegar and salt and mix to combine. Cover and refrigerate for 2 hours or overnight, to help break down the cabbage.

For the tempeh marinade:
Combine all spices in a large zip storage bag, seal and shake to mix well. Add the water and oil, seal and shake to mix well. Set aside.

To prepare the tempeh:
Bring 8 cups of water to boil, then add a pinch of salt, then add the sliced tempeh and cook for 10 minutes. Use a slotted spoon to transfer the tempeh slices into the zip storage bag containing the marinade. Smoosh around to combine and then seal the bag and refrigerate for at least 2 hours.

For the sandwiches:
Heat a stove top grill pan or large skillet over medium high heat with nonstick spray. Layer a slice of bread with dressing, slaw, tempeh and cheese (cheese is optional). Top with another slice of bread (you can add dressing to the other slice too) and then put it onto the grill pan. Grill until browned on both sides, or if you use cheese until the cheese is melted. This should take about 3-4 minutes per side. Repeat until all sandwiches are grilled.

Additional notes:
-You can use Greek yogurt or regular mayonnaise if you prefer not to use Vegenaise.
-You can prepare the slaw, Russian dressing and marinate the tempeh a day head to help save time.
-You can use prepared sauerkraut to help save time.
-You can add vegan cheese or regular cheese to the sandwich.
-You can use butter or vegan butter to help the browning process if you choose to grill the sandwiches.

Recipe adapted from Meatless Mondays.