Tempeh Reuben

Scaled for 4 portions · 7 steps

0.5 cupraw cashews1 cupwater0.33 cupdry white wine (optional)2 tbsplemon juice2 tbspwhite miso paste0.25 tspsalt4 tbsptapioca starch0.33 cupvegetable oil1large sweet onion, finely diced (about 3 cups)5 clovegarlic, minced0.25 cuplow sodium soy sauce2 tspsmoked paprika0.5 cupvegan mayo0.25 cupketchup2 tbspvegan horseradish (I used Annie's)1 tspvegan Worcestershire sauce1 tbspsweet pickle relish0.5 tsppaprika—salt + black pepper, to taste1.5 cupsauerkraut, warmed8 slicerye bread—vegan butter, for toasting bread—(2) 8-ounce packages tempeh, chopped into 1/2 inch pieces

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