Tempeh Reuben
[Vegan, Gluten-Free]

To Make the Tempeh:

1. Make a simple marinade of apple cider vinegar, soy sauce, and a little maple syrup. You can also add a couple drops of liquid smoke, if desired. Amounts will vary depending on the size of your container — you want just enough to cover your tempeh.
2. Slice your tempeh into thin-ish slabs and marinate them overnight in the fridge. Make sure you make enough marinade to cover the tempeh. If the marinade almost covers the tempeh, just add a little water. You can keep the marinade and use it several times, so it goes a long way.
3. After the tempeh has marinated overnight, bake at 350°F for 20 minutes, flipping after 10 minutes.

To Make the French Dressing:

1. Drain the water from the cashews and place the cashews, tomato paste, apple cider vinegar, sea salt, and water in the blender and blend until creamy and smooth.
2. Pour the dressing in a mixing bowl and add the relish, onion, and black pepper.
3. Stir until combined and refrigerate.
4. When ready to serve, assemble the sandwich to your liking.