Step 1

Cut the tempeh in half, then simmer it in a cup or two of vegetable broth or water, on the stove, for 15 minutes.

Step 2

Mix the ingredients for tempeh marinade together and marinate the tempeh in an airtight container in the fridge overnight. Add the lid and shake it around a little bit to make sure each side gets the marinade. If you're short on time, marinate for 30 minutes.

Step 3

Heat up a pan with 1 tablespoon of oil. Cut the marinated tempeh into slices. Sauté the tempeh until it's crispy and slightly golden brown on each side. When the tempeh has one minute left, add the vegan cheese slices on top of the tempeh to help them melt. Take out the tempeh when the cheese has started to melt.

Step 4

Mix together the Russian dressing ingredients in a small bowl while the tempeh is pan frying.

Step 5

Take the tempeh and melted cheese out of the frying pan but keep the heat on. Butter the rye bread slices, then add them to the frying pan until the bread turns crispy and golden brown. Flip and fry on the other side for one minute.

Step 6

Slather french dressing on the toasted bread, then add the sauerkraut, tempeh and melted cheese.