Ingredients for Tempeh
- 1 (8-ounce) package tempeh, cut into ¼-inch-thick strips (Lightlife preferred – Original Soy variety)
- ½ red beet, peeled and grated
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon stone-ground mustard
- 1 tablespoon brown rice syrup (Lundberg preferred)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon caraway seeds
- 2 teaspoons neutral-tasting oil
Ingredients for the Dressing
- 3 tablespoons vegan mayonnaise (Vegenaise preferred)
- 2 tablespoons ketchup
- 1 teaspoon brown rice syrup
- 1 tablespoon fresh chives, finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Ingredients for the Sandwiches
- 2 teaspoons neutral-tasting oil
- 8 slices rye bread
- 4 slices vegan mozzarella or provolone cheese
- ⅓ cup sauerkraut
Directions for Tempeh
1. Fill a pot with about 1 inch of water and place a steamer basket in pot. Bring to a simmer with a lid on. Steam tempeh for 5 to 7 minutes. Set aside to cool slightly.
2. In a large bowl, combine tempeh, beet, lemon juice, mustard, brown rice syrup, sea salt, black pepper, red pepper flakes, and caraway seeds. Stir to combine. Heat a medium sauté pan over medium heat and add oil. Sauté tempeh mixture for 5 to 7 minutes, or until slightly golden. Set aside.
Directions for Dressing
In a small bowl, whisk all dressing ingredients until uniform. Set aside.
Direcitons for Sandwiches
Heat a griddle and add oil. Add 4 slices bread to griddle. Top with 2 teaspoons dressing, 2 slices tempeh and beet mixture, 1 slice cheese, and 1 tablespoon sauerkraut. Top with remaining bread slices, flip, and cook on second side until golden, about 2 to 3 minutes. Serve warm.
Tip: If you don’t have time to cook your own tempeh, try this recipe with vegan deli meat. We prefer smoked Tofurky slices for this sandwich.
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