(makes 2 large sandwiches)
4 large slices rye bread (sliced Rye Miche from Panera is good for this recipe)
1 cup sauerkraut
4 slices white cheese /resembling Swiss, Monterey Jack, etc.
1 package tempeh, sliced on a slight angle – thin but not too thin
3/4 cup beet juice or pickled beet juice
4 Tbsp tamari or Braggs liquid aminos
1 Tbsp Dijon mustard
4 Tbsp maple syrup or agave
1/3 cup apple cider vinegar (optional if using pickled beet juice)
10 whole cloves
1/3 cup non-dairy mayonnaise
3 Tbsp ketchup
3 Tbsp chopped pickles or sweet pickle relish
Directions: Add marinade ingredients to a small bowl and mix until well blended. Place tempeh in a shallow dish and pour the marinade over it.
Refrigerate for 8 hours. The marinade will color the tempeh a nice shade resembling corned beef. Bake marinated tempeh on a baking pan at 350 degrees F for 22-30 minutes, until slightly browned. Meanwhile, add the sauce ingredients to a small bowl and stir to combine. Place a slice of cheese on each slice of bread and broil carefully until the cheese is warm and softened. Layer the tempeh, sauerkraut and sauce on to the warm cheesy bread as you desire.
Slice and eat immediately.