The first time I had a kosher reuben was in Asheville, NC. A hippie haven that has a considerable Jewish population (despite being in North Carolina), veggie and vegan alternatives abound. This version has three key parts: the meat substitute, the vegan cheese and the vegan variation on Russian dressing. You can make this as a sandwich, or layer together in a baking dish for a German Jewish casserole.
4 Slices Tempeh
2 Slices Vegan Swiss/White Cheese (Or Daiya Cheese Shreds)
3 Slices Rye Bread
4 TBSP. Sauerkraut
2 Large Sandwich Toothpicks
For Russian Dressing
1 TBSP Vegan Mayo
1 TBSP Ketchup
1/2 TBSP Minced Bread and Butter Pickles (Or Relish)
1 Pinch Paprika, Onion Powder, Salt and Pepper
Mix together in a small bowl.
Fry tempeh according to directions. While tempeh is still hot, assemble one piece of bread with a slice of cheese, two pieces of fried tempeh and two TBSP sauerkraut. Add the middle piece of bread. Layer with remaining cheese, tempeh, sauerkraut and top with last piece of bread. Hold together with toothpicks.
Spray pan with a light amount of oil. Grill for a minute and a half, then carefully turn over and grill the other side. Serve with a side of Russian dressing. You can also layer the sandwich with dressing before grilling.