Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic.
¼ cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. pkg. tempeh, sliced
¼ cup vegan mayonnaise or low-fat mayonnaise
3 Tbs. relish
2 Tbs. ketchup
16 slices rye bread
5 oz. low-fat or vegan Monterey Jack cheese or Swiss cheese, sliced
2 cups sauerkraut

  1. To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and 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. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
  4. Top each sandwich with ¼ cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.

Calories: 276
Protein: 14 g
Total Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 33 g
Cholesterol: 0 mg
Sodium: 971 mg
Fiber: 6 g
Sugar: 5 g