The Best Tempeh Reuben!

My husband loved this!  So did I, it was juicy and so flavorful!  I have had versions of tempeh reubens at various places, but always felt the seasoning could be enhanced to what you might find with corned beef reubens.  I've made a marinade for the tempeh but you could use a store bought pickling spice and mix that with liquid for marinating.  Also, this is vegetarian, if you use another cheese product, like a rice cheese, this can be vegan.  I used Veggie Slices smoked provolone flavor.  It has a milk product as part of the cheese. 
And a swiss cheese would be divine....

makes 2 large sandwiches

you will need:
tempeh, rye bread, spinach, onion, sauce (recipe follows), cheese

Prep Tempeh:
1 block Soyboy tempeh, sliced thin on the bias (~1/8-1/4")

"Corned Beef" marinade:
2 cups water
2 TBS maple syrup or agave
1/2 TBS peppercorns
1 TBS red pepper flakes
1/2 TBS mustard seeds, crushed
1 tsp caraway seed
5 cloves
1 TBS granulated garlic
dash allspice

Heat marinade, add sliced tempeh.  Let cool and refrigerate until ready, up to 24 hours.

Meanwhile, prepare following:

• Spinach: saute 1/2 pound in olive oil until wilted
• Roasted onion: roast 1/2 large sweet onion tossed with olive oil, salt and honey (agave if vegan) and roast in 400 oven until browned
• Sauerkraut: make your own, or use prepared.  I used Whole Foods sauerkraut

Sauce:
3 TBS Vegenaise (fat free)
1 TBS tomato paste  (or ketchup)
3 TBS serrano/jalapeno relish (or other)
Mix to combine and set aside

Cook tempeh:
Cover bottom of saute pan with olive oil, place over medium heat.  When pan is hot add tempeh, but not the liquid.  Get your splatter screen ready, you will use it.  Let cook until brown on one side and flip pices, ~5 minutes total.

To assemble:
lightly butter or brush with olive oil 2 slices of rye bread (I like a rye levain, it holds up well)
put sauce on one piece, top with onions and tempeh.  Top that with spinach, cheese and more sauce.
Place in oiled skillet and press down on sandwich.  Cook until brown and toasty, flip and brown other side.

*vegan preparation: omit butter, use olive oil or other spread.  Omit Veggie Slices cheese, use vegan brand, for onions omit honey and use agave or maple syrup

Serve with pickles and rice chips!