Bierocks<!-- --> <!-- -->Recipe

Ingredients

• 1½ cups (355 ml) vegetable broth
• ¼ cup (60 ml) red wine vinegar
• 2 tablespoons (33 g) tomato paste
• 1 tablespoon (15 ml) tamari
• 2 teaspoons onion powder
• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• ½ teaspoon fennel seeds
• ½ teaspoon lemon pepper
• 2 cloves garlic, minced
• 1 teaspoon vegan Worcestershire sauce
• 8 ounces (227 g) tempeh, minced
• 2 tablespoons (30 ml) olive oil, divided
• 1 cup (160 g) minced onion
• 2 cups (180 g) chopped green cabbage
• 1 cup (142 g) sauerkraut, drained
• 1⁄3 cup (34 g) grated carrot
• 1 tablespoon (15 g) Dijon mustard
• Salt and pepper, to taste
• 3 cups (375 g) all-purpose flour
• 3 tablespoons (45 g) packed light brown sugar
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1 teaspoon caraway seeds
• 1 cup (235 ml) dark vegan beer, flat and at room temperature
• non-dairy butter, for brushing