+QP
This dish starts with a good, flavorful bread like rye or pumpernickel. Topped with fried tempeh, spicy vegan cheese and local sauerkraut, and you’ve got yourself a meal that will look as good as it tastes! —AS
SERVES 1
2 slices rye or pumpernickel bread
4 (¼” [6-mm]) slices of tempeh
1 tbsp (14 g) coconut oil or vegan butter, for frying
½ tsp liquid aminos or soy sauce
2 tbsp (30 ml) vegan Thousand Island dressing
1 slice vegan cheese
¼ cup (55 g) sauerkraut
Set aside your 2 delicious slices of rye or pumpernickel. It’s good to use a darker bread here to get the caraway and espresso flavor of the bread; trust me, it adds a ton of flavor to the sandwich!
If your tempeh is in block form, slice four ¼-inch (6-mm) slices. If presliced, use 4 slices. In a frying pan, melt a little oil or butter and add the liquid aminos. Fry the tempeh strips until crispy and golden brown, about 2 to 4 minutes on each side.
Grab your bread slices and spread about 1 tablespoon (14 g) vegan Thousand Island on each side. Top them with the fried tempeh and the slice of cheese. Put the sandwich together and, using the same frying pan, grill the sandwich until the cheese melts, a few minutes on each side. Remove from the pan, separate the bread slices, top with the sauerkraut and reassemble into sandwich form. Now take a giant, gooey, cheesy bite!