Makes 4 sandwiches

Photo By Joshua Food

I have to issue a few warnings for this sandwich: 

1)  you will end up covered in orange dressing 

2) some sauerkraut will fall on your cat?s head

And if those things don?t happen, you?re eating it wrong. Tangy tempeh and thin sliced beets lend a cornbeefy Eastern European flair and a gorgeous burgundy hue. With the caraway rye, sauerkraut and russian dressing, you?ll definitely be hitting all the right notes! If you?d like to take it a step further, homemade Swizz Cheese drives the point home, but in a pinch some sliced avocado works really well and that?s how we did it in the 90s and we loved it. You can also just buy some vegan cheese, who am I to say.

This recipe is originally from I Can Cook Vegan.
Recipe Notes

~This is a prime example of marinating tempeh to have it suck up flavor. The acidic, salty, fatty marinade counteracts the bitterness of the tempeh and brings out its meaty notes. Searing in cast iron seals the deal.

~The Swizz Cheese is so easy! I don?t know how I discovered this but truffle oil plus sauerkraut juice = a swissy flavor. If you can?t procure truffle oil, it won?t be as swissy but it would still be pretty good!

Ingredients

1 1/2 cups sauerkraut (reserve liquid if making Swizz Cheese)

For the Tempeh:
1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares
1 medium beet, peeled, sliced as thin as you can ge...