• 1 1/2 cups sauerkraut reserve liquid if making Swizz Cheese

For the Tempeh:

• 1 lb tempeh cut into four equal pieces, then cut through the middle so that you have eight thin squares
• 1 pc medium beet peeled, sliced as thin as you can get it

For the Marinade:

• 1/2 cup vegetable broth
• 2 tbsp olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp tamari
• Several sprinkles of fresh pepper

For the Swizz Cheese:

• 1 1/2 cups unroasted cashews if you don’t have a VitaMix blender then soak the cashews in water overnight or boil for 20 minutes and drain
• 3/4 cup sauerkraut juice
• 2 tbsp nutritional yeast
• 2 tbsp mellow white miso
• 1 tbsp black truffle oil
• 2 tsp onion powder
• 1 tsp salt
• 1/4 cup refined coconut oil melted

For the Dressing:

• 1/3 cup vegan mayo
• 2 tbsp ketchup
• 1 tbsp onion powder
• 1/4 cup dill pickles finely chopped

To cook and serve:

• 2 tbsp olive oil
• 8 slices large caraway rye bread
• Dill pickle slices for garnish garnish with pickles on toothpicks