Photo: Courtesy of Mark Reinfeld/Vegan Fusion

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 catsup

¼ cup vegan mayonnaise (such as Vegannaise)

2 Tbsp. relish or diced dill pickle

Preheat the oven to 375°F. Place the oil, soy sauce, water, and maple syrup in a casserole dish and stir well. Add the tempeh cutlets and allow to sit for 5 minutes, flipping occasionally. Place in the oven and bake for 15 minutes.

Meanwhile, prepare the Reuben by spreading the dressing on the bread, adding the tempeh cutlet and topping with lettuce, tomato and vegan cheese.