One of my favorite sandwiches to order at any deli or sandwich shop is a Rachel Reuben, which usually features turkey, swiss cheese, coleslaw, and thousand island dressing. So I decided to make it myself but with a vegan twist. This Tempeh Reuben with Creamy Coleslaw is so tasty and satisfying that I found myself actually preferring this over my previously favored Rachel sandwich! Try it out for yourself and let me know your thoughts!

Ingredients:

• 1 ciabatta bun (or preferred sliced bread/bun)
• 1 block tempeh (I use Lightlife Original Organic Plant-Based Tempeh)
• 1 slice vegan provolone cheese (I use Violife Just Like Smoked Provolone Slices)
• 1 cup shredded cabbage
• 1 cup spinach leaves
• 3 tbsp vegan mayo
• 1 tsp ketchup
• 1/2 tsp granulated sugar
• 1/2 tsp onion powder
• 1 tbsp red wine vinegar
• 1/4 tsp salt
• 1 tsp sweet pickle relish
• 1 tbsp apple cider vinegar
• 1/2 tsp celery seed

Instructions:

1. In a small pan, steam tempeh block for roughly 10 minutes to soften. Once tender, cut in half.
2. In a small bowl, make your thousand island dressing by combining 2 tbsp vegan mayo, 1 tsp ketchup, 1/4 tsp granulated sugar, 1/2 tsp onion powder, red wine vinegar, salt, and sweet pickle relish. Mix well. Add more salt to taste.
3. Once tempeh is steamed, paint tempeh halves with thousand island mixture and place halves into an air fryer at 390 degrees for 10 minutes or until golden brown and sticky.
4. In a separate small bowl, make the coleslaw by combining shredded cabbage, 1 tbsp vegan mayo, 1 tbsp apple cider vinegar, 1/2 tsp celery seed, 1/4 tsp granulated sugar, and a pinch of salt. Mix well.
5. On a ciabatta bun, paint one side of the bun with a generous portion of the thousand island mixture. One the other side, stack 1 tempeh block, vegan provolone slice, spinach, and coleslaw. Put the slices together and enjoy!