Tempeh Reuben

Preheat the oven to 425°F. Cut the sweet potato into 1 inch thick wedges. Place wedges on a baking sheet and toss with 2 tsp vegetable oil, BBQ spice, and a pinch of salt and pepper. Roast until sweet potatoes are crisp in places and slightly browned, about 20 to 25 minutes.

Peel and mince the shallot and add to a small bowl. Add the Follow Your Heart® Vegenaise®, ketchup, sweet pickle relish, and a pinch of salt and pepper and stir well to combine.

Slice the tempeh in half, and then cut down the middle of each piece to make the pieces half the original thickness. Slice tempeh diagonally into triangles. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tempeh, sprinkle with salt and pepper, and cook until crispy and well browned, about 3 to 4 minutes per side. Transfer to a plate and cover.

Return the skillet to medium heat and add the sauerkraut. Separate kraut into 2 servings and sprinkle each pile with caraway seeds and top with a slice of cheddar cheese. Add a splash of water, reduce heat to low, and cover. Steam kraut until the cheese has melted.

Pop the gluten-free bread into the toaster or oven to warm. Spread some of the Thousand Island dressing on both sides of the bread. Top with tempeh and the hot sauerkraut with melted cheese.

Serve the tempeh Reubens on large plates, alongside the zesty sweet potato fries. Serve any remaining Thousand Island dressing on the side for dipping.