Vegan Reubens will treat you right.

I am blessed with a job at a natural foods co-op that provides me with lots of great vegan options and ideas.  They serve normal reubens in the deli, but also do a veg option.  But at 8 bucks a pop, I figured I'd do my own version.  It has become a staple for us when I am looking for something quick and flavorful. I never thought I would have such a love affair with this, because normally sauerkraut and rye bread are two things my vegan tummy doesn't find so yummy, but I promise you it's a beautiful combination you'll love!

Veg Reubs

4-5 Slices of Maple coated Tempeh Bacon (Lightlife does a great one)

1 Tbsp Vegenaise

1 Tbsp Mustard

1 Tbsp Dill Relish or one sliced pickle

Handful Veg Cheese**

About 1/4 Cup Sauerkraut

2 Slices Rye or Whole Wheat bread

1 Tsp Olive Oil

**Daiya by far makes the best vegan cheese.  I have tried pretty much all the options out there and Daiya by far surpasses them all.   It has a great flavor (they do Cheddar and Mozzarella options) but also melt really well.**

 Heat nonstick skillet with olive oil on medium heat.  Add tempeh bacon and let cook for about 1-2 minutes each side.  Remove from the skillet, then add the first slice of rye, then cheese, tempeh and then the other slice of bread.  Cook on both sides until cheese is melted, then remove from heat. Mix together the mayo, mustard, and relish.  Remove top slice(side without melted cheese) and add the sauerkraut, mayo spread, and throw the slice of bread back on top.  Slice and enjoy!