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Ingredients
| 8 | slices | GF bread or pumpernickel if you can eat wheat |
| 8 | tsp | Earth Balance |
| 1 1⁄2 | c | sauerkraut |
| 2 | dill pickles thinly sliced | |
| 1 | avocado cut in half lengthwise and sliced into 1/4-inch slices | |
| 1 | pound | tempeh cut into four equal pieces, then cut through the middle so that you have eight thin squares |
| Marinade: | ||
| 1⁄2 | c | white cooking wine or vermouth |
| 2 | tbsp | olive oil |
| 2 | tbsp | balsamic vinegar |
| 2 | tbsp | Bragg Liquid Aminos or tamari |
| 2 | tbsp | fresh lemon juice |
| 2 | cloves | garlic smashed |
| Dressing: | ||
| 1⁄3 | c | Vegannaise |
| 2 | tbsp | ketchup |
| 1 | lemon juice of | |
| 1 | tbsp | minced onion |
| 3 | tsp | capers |
| 2 | tablespoons | sweet pickle relish (or equivalent amount chopped pickles) |
| pinch | cayenne | |
Prep Notes
1 day before: Marinate tempeh at least one hour or overnight
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