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Ingredients:
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Directions:
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Tempeh Bacon:
8 ounces of tempeh 2 Tbsp tamari or soy sauce 2 Tbsp of red wine vinegar 1 Tbsp pure maple syrup 1 Tbsp. olive oil 1 tsp smoked paprika Freshly ground black pepper to taste |
Slice the tempeh into 12-16 strips. Steam the tempeh for a couple of minutes to make it more absorbent. Whisk together the tamari, vinegar, maple syrup, olive oil paprika, and pepper in a small dish and pour over the tempeh. Turn to coat each strip evenly in the marinade and set aside for 30 min. to absorb the flavors. Bake at 350 degrees for 20 minutes.
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Russian Dressing:
1/2 cup mayonnaise 1 Tbsp. of sweet relish 1/4 cup ketchup 2 Tbsp. minced green onion 1 Tbsp apple cider vinegar 1 tsp dijon mustard Pinch of sea salt and black pepper |
Place all the ingredients in a small blender or food processor and blend until smooth. This will make more than you need, but it keep well in the fridge and is a good sauce for veggie burgers and sweet potato fries. |
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Caramelized Onion and Mushrooms: 1 Tbsp. olive oil 1 large onion cups sliced crimini mushrooms (12-15) Salt and pepper to taste |
Warm the oil in a skillet over medium heat. Add sliced onion and cook over medium heat until they are browning nicely. Turn down heat and cook until soft and brown, about 20 minutes. Transfer to sit and use the same skillet to dry sauté the mushrooms until the liquid has evaporated out of them and volume reduced. Combine the mushrooms with the onions.
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Assemble the sandwiches:
Tempeh bacon Onions and mushrooms 8 slices of bread 8 tsp butter 4 tsp dijon mustard 1 cup sauerkraut (liquid squeezed out) 1 cup grated Swiss cheese 4 pickles sliced |
Spread the butter on the outsides of each sandwich. Spread dijon mustard on the inside slice of bread, followed by 3-4 slices of tempeh bacon, onions, and mushrooms, sauerkraut, and cheese. Top with the second slice of bread and repeat. Cook on griddle for 2-3 minutes per side until browned and cheese melted. Serve with pickles and dressing on the side.
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