From: Chef/author Mark Reinfeld, Vegan Fusion, Kapaa, HI. Yield: 1 sandwich. Tempeh Marinade: 1 Tbsp. olive oil 1 Tbsp. soy sauce 2 Tbsp. water 2 tsp. maple syrup 8 oz. tempeh, sliced into 4 cutlets Fixings: ¼ cup sauerkraut ¼ cup to ½ cup grated vegan cheese (Daya or Follow Your Heart brands) 2 to 4 slices tomato 2 to 4 lettuce leaves 4 to 8 slices whole grain bread (can use gluten-free or spelt) Russian Dressing: ¼ cup ...
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