Tempeh Reubens

Add the ketchup, sweet pickle relish, and just 3 tbsp (6 tbsp) Vegenaise, and a pinch of salt and pepper to a small bowl. Stir the Thousand Island dressing.

Add the remaining Vegenaise, just 2 tsp (4 tsp) of the apple cider vinegar, coleslaw blend, and a pinch of salt and pepper to a medium bowl. Toss the coleslaw well to combine.

Slice the tempeh into thin triangles. Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the sliced tempeh, sprinkle with salt and pepper, and cook until crispy and well browned, 3 to 4 minutes per side. Transfer the crispy tempeh to a plate and cover to keep warm.

Toast the sourdough bread. Return the skillet to medium heat and add the sauerkraut in two piles (4 piles). Sprinkle each pile with cheddar cheese. Add 2 tbsp (4 tbsp) water, reduce heat to low, and cover. Cook until the cheese has melted, 1 to 2 minutes.

Spread the Thousand Island dressing on the toasted bread. Top with crispy tempeh and sauerkraut. Close the sandwiches and serve with classic coleslaw. Enjoy!