Eastern European Tempeh & Beet Delight Sandwich

1. Marinate Tempeh and Beets

In a large mixing bowl, whisk together the vegetable broth, 2 tablespoons of olive oil, lemon juice, tamari, and freshly ground black pepper. Add the tempeh pieces and beet slices, ensuring they are well coated. Allow them to marinate for at least an hour, turning occasionally.

2. Prepare the Dressing

In a small bowl or mug, mix together the vegan mayo, ketchup, onion powder, and finely chopped dill pickles until combined. Set the dressing aside.

3. Cook Tempeh and Beets

Preheat a cast-iron skillet over medium heat and add the remaining 2 tablespoons of olive oil. Using a slotted spoon, remove the tempeh and beet slices from the marinade, shaking off any excess liquid. Carefully place them into the hot skillet. Cook for about 10 minutes, turning occasionally, until the beets have softened and the tempeh is nicely browned.

4. Assemble the Sandwiches

Toast the caraway rye bread until it is lightly browned. Spread a generous amount of the prepared dressing on each slice of toast. Divide the cooked tempeh and beets evenly among four slices of the bread, then top each with a portion of drained sauerkraut. Close the sandwiches with the remaining slices of toast.

5. Garnish and Serve

Garnish each sandwich with a dill pickle slice secured with a toothpick. Serve the sandwiches immediately.