BBQ Tempeh sandwich with sauerkraut
BBQ Tempeh sandwich with kraut
Ok, so my BBQ tempeh sandwich with sauerkraut isn't one I just came up with (I'm not that creative), but I was fortunate enough to find this recipe online at Healthy.Happy.Life, which I tried tonight. I've never cooked with tempeh before and wanted to try a creative recipe. The sandwich was very easy to make, very flavorful and filling. I couldn't even finish the whole sandwich. I paired it with baked roasted potatoes. I did make a couple of adjustments to the recipe: I used EVOO to sear the tempeh, I didn't use the vegan tofu cream cheese and I used untoasted wheat bread.
You can find the full recipe via Healthy.Happy.Life. http://kblog.lunchboxbunch.com/2012/01/15-sandwich-truths-and-recipe.html
sauerkraut (a nice layer)
fresh arugula (a big handful)
vegan tofu cream cheese (slather on one side)
sliced tomato (1-2 slices)
Dijon mustard (slather on one side)
BBQ tempeh squares (1 large square per sandwich)
black pepper (a few dashes)
oil & apple cider vinegar (splash over arugula - or toss arugula in before adding to sandwich).
To Make the BBQ Tempeh:
1. Slice your tempeh into thin squares.
2. Heat a tablespoon of safflower oil in a saute pan. Over high heat, add in the tempeh to sear on each side. Cook for about 1 minute. Then add in a drizzle of your favorite BBQ sauce. Coat tempeh well.