This is my perfected reuben. It takes time, but it is worth every minute.
2 packages tempeh, sliced thin on an angle
2 cups veggie broth
1/2 cup apple cider vinegar
2 Tbsp. caraway seeds
4 large red onions, sliced into half moons
1 jar sauerkraut
1 cup vegan mayo (See Recipe)
1/4 cup sweet relish
2 Tbsp. Dijon mustard
2 Tbsp. ketchup
Mix all of the ingredients together.
In a saute pan, over medium heat, add 2 Tbsp. of water and all of the onions. Add a pinch of salt and allow to cook until carmelized- stirring occasionally for about 30 minutes.
In a pot, combine the broth, cider, tamari and caraway seeds. add in tempeh and bring to a simmer for 15 minutes.
Drain the tempeh out, pat dry and bake the slices for 15 minutes at 350 degrees.
To assemble: Take two slices of rye, spread about 2 Tbsp of dressing on the slices. Layer the bread with a few pieces of tempeh, then top with onions, sauerkraut and arugula.
Top with a piece of rye and slice in half to enjoy.
Keep making sandwiches until you run out of ingredients.