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1
For the Russian dressing: Combine the Vegenaise, ketchup, capers, sweet pickles, lemon juice, salt and pepper in a small bowl and stir well.
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2
Cover and refrigerate for 2 hours or overnight.
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3
For the slaw: In a medium sized bowl combine shredded cabbage, apple cider vinegar and salt and mix to combine.
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4
Cover and refrigerate for 2 hours or overnight, to help break down the cabbage.
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5
For the tempeh marinade: Combine all spices in a large zip storage bag, seal and shake to mix well.
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6
Add the water and oil, seal and shake to mix well.
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Set aside.
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8
To prepare the tempeh: Bring 8 cups of water to boil, then add a pinch of salt, then add the sliced tempeh and cook for 10 minutes.
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9
Use a slotted spoon to transfer the tempeh slices into the zip storage bag containing the marinade.
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10
Smoosh around to combine and then seal the bag and refrigerate for at least 2 hours.
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11
For the sandwiches: Heat a stove top grill pan or large skillet over medium high heat with nonstick spray.
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12
Layer a slice of bread with dressing, slaw, tempeh and cheese (cheese is optional).
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13
Top with another slice of bread (you can add dressing to the other slice too) and then put it onto the grill pan.
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14
Grill until browned on both sides, or if you use cheese until the cheese is melted.
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15
This should take about 3-4 minutes per side.
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16
Repeat until all sandwiches are grilled.
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17
Additional notes: -You can use Greek yogurt or regular mayonnaise if you prefer not to use Vegenaise.
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18
-You can prepare the slaw, Russian dressing and marinate the tempeh a day head to help save time.
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19
-You can use prepared sauerkraut to help save time.
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20
-You can add vegan cheese or regular cheese to the sandwich.
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21
-You can use butter or vegan butter to help the browning process if you choose to grill the sandwiches.
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22
Recipe adapted from Meatless Mondays.
