Vegan Reuben Recipe

This recipe is made to feed about 20 servings. It is a lot of work to just make 1 or 2 servings, so it is best to have left overs. This will keep in the fridges for a couple weeks.

Here is what you need

Marinate 2 Packs of Tempeh with:
2 Tsp Allspice
2 Tsp Coriander
2 Tsp Red Pepper Flakes
8 Cloves
2 Tsp Black Peppercorn
2 Tsp Cardamom
2 Tsp Mustard Seeds
1 Stick Cinnamon
1 Cup Beet Juice
2 Tsp Ginger
1/2 Cup Maple Syrup
Pinch of Cayenne
1/2 Cup & 2 Tbs Apple Cider Vinegar
1/4 Cup Soy Sauce
1/4 Cup Olive Oil
2 Tbs Dijon
3 Large Cloves Garlic
2 Bay Leaves
Marinate over night

Put it together:
Rye Bread
Coconut Oil
Sauerkraut
Daiya Swiss

Sauce:
2 Tbs Veganese
1 Tbs Ketchup
2 Tbs Sweet Pickles
1 Tbs Vegan Horseradish