Tempeh Reubens with Caramelized Onions

1. 1

   To make Russian Dressing: Mix all ingredients in bowl until thoroughly combined.

2. 2

   Cover, and refrigerate until ready to use.

3. 3

   To make Tempeh Reubens: Using sharp knife, cut tempeh crosswise at 45-degree angle into 1/4-inch-thick slices.

4. 4

   Combine 1 1/2 cups water, vinegar, tamari, peppercorns and caraway seeds in large saucepan.

5. 5

   Add tempeh, spooning mixture over it.

6. 6

   Bring to a boil, reduce heat to low, cover and cook 15 minutes.

7. 7

   Remove pan from heat.

8. 8

   Meanwhile, heat 1 1/2 Tbs.

9. 9

   oil in skillet over medium heat.

10. 10

    Add onions and salt, and cook, stirring often, over medium-low heat about 10 minutes, or until juicy.

11. 11

    Increase heat to medium, and cook 5 minutes more, stirring often, until well browned.

12. 12

    Remove pan from heat.

13. 13

    Heat remaining 1 Tbs.

14. 14

    oil in nonstick skillet over medium-high heat.

15. 15

    Reduce heat to medium, and add tempeh slices, in batches if necessary.

16. 16

    Cook until golden brown, 3 to 4 minutes per side.

17. 17

    Warm sauerkraut in saucepan over medium-low heat.

18. 18

    To assemble sandwiches, spread each bread slice with 1 heaping Tbs.

19. 19

    of Russian dressing.

20. 20

    Layer bread with arugula, tempeh, sauerkraut and onions.

21. 21

    Serve warm, either open-faced or topped with another slice of bread.

* Per serving · 4 servings · Values may vary.