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Tempeh Reubens

Serves 4


9 oz tempeh, cut in half lengthwise, then crosswise, to make four thin slices. 
¼ cup tamari
1 Tbsp toasted sesame oil
½ Tbsp rice vinegar
6 Tbsp water
2 Tbsp sunflower oil
1 pound yellow onion, peeled and sliced thin
1 tsp salt
3 oz Swiss cheese, sliced or shredded
8 slices rye bread, toasted
Optional Toppings: Russian dressing, sauerkraut, Dijon mustard, dill pickles
1. Steam tempeh in a small pot for 20 minutes. Meanwhile, whisk together the tamari, toasted sesame oil, rice vinegar and water in a shallow baking dish large enough to accommodate tempeh slices in a single layer. Place the steamed tempeh slices into the marinade, and allow them to sit for at least 2 hours (up to 1 day ahead), turning the tempeh occasionally if it is not covered by the liquid.
2. While the tempeh is marinating, caramelize the onions. Heat a large saute pan over medium high heat. Add oil to pan, and when hot, add onions. Cook, stirring frequently, just until they get a touch of color. Add salt, and turn the heat down to low. Allow the onions to cook for a good long time, stirring occasionally, until they have caramelized. 
3. Preheat the oven to 350 degrees F. Top each square of tempeh with a pile of caramelized onions. Bake for 30 minutes, until the tempeh is heated through and the mix is fragrant. Pull the baking dish out of the oven, and if there’s still a lot of marinade in the dish, feel free to pour some out at this point. Place a slice or small mound of shredded cheese on top of each onion pile, and return to the oven. Bake 10 minutes longer, or until cheese is melted and slightly browned and bubbling, but not dried out.
4. Serve tempeh over toasted rye bread with desired toppings.


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