Vegan Tempeh "Bacon" and Sauerkraut Sandwich
Vegan tempeh "bacon" and sauerkraut sandwich combines smoky flavor with tangy cabbage, served on rye bread with vegan mayo and mustard—perfectly savory and satisfying.
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Cooking tools:
- Garlic press
- Kitchen scale
- Skillet
- Pot
- Baking dish
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Spatula
- Kitchen towel
- Paper towel
- Stove
Ingredients
- 200 g tempeh, 0,5 cm slices (ca 14 slices)
- 3 tbsp soy sauce or tamari
- 1,5 tbsp maple syrup
- 1 tbsp olive oil
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 garlic clove, pressed (optional)
- Black pepper, to taste
- Rye bread
- Vegan mayonnaise
- Grainy mustard
- Sauerkraut, I use about 2 tbsp per sandwich
- Mixed baby greens or lettuce
- Tomato slices
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