Tempeh Reuben

Ingredients

• 1/2 cup raw cashews
• 1 cup water
• 1/3 cup dry white wine (optional)
• 2 tablespoons lemon juice
• 2 tablespoons white miso paste
• 1/4 teaspoon salt
• 4 tablespoons tapioca starch
• 1/3 cup vegetable oil
• 1 large sweet onion, finely diced (about 3 cups)
• 5 cloves garlic, minced
• (2) 8-ounce packages tempeh, chopped into 1/2 inch pieces
• 1/4 cup low sodium soy sauce
• 2 teaspoons smoked paprika
• 1/2 cup vegan mayo
• 1/4 cup ketchup
• 2 tablespoons vegan horseradish (I used Annie's)
• 1 teaspoon vegan Worcestershire sauce
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon paprika
• salt + black pepper, to taste
• 1 1/2 cups sauerkraut, warmed
• 8 slices rye bread
• vegan butter, for toasting bread

Nutrition (per serving)