Tempeh Reuben

Preheat the oven to 425°F. Cut the sweet potato into 1 inch thick wedges. Transfer wedges to a baking sheet and toss with 2 tsp vegetable oil, a pinch of pepper, and as much or as little of the Aromasong Dilly Garlic Salt as you’d like. Roast until crisp and slightly browned, about 23 to 25 minutes.

Peel and mince the shallot and add to a small bowl. Add the vegan mayonnaise, ketchup, and sweet pickle relish to the same bowl. Add a pinch of salt and pepper and stir well to combine.

Slice the tempeh into 2 halves and then cut down the middle of each to make the pieces half of the original thickness. Then slice diagonally into triangles. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the tempeh and cook until crispy and well browned, about 2 to 3 minutes on each side. Transfer tempeh to a plate and cover with foil to keep warm.

Return the skillet to medium heat and add the red kraut to warm. Separate the kraut into 2 servings, sprinkle each pile with caraway seeds, and top with a slice of the vegan mozzarella cheese. Reduce heat to low and let cheese melt.

Pop the bread into the oven to warm. Spread some of the 1000 island dressing on both sides of the bread, and top with tempeh, the melted cheese and hot kraut.

Serve the tempeh Reuben on large plates, alongside the dilly sweet potato fries, and any extra 1000 Island dressing.