This highly flavored sandwich has great texture and crunch and it’s easy to make. (Editor’s note: We added a little shredded cheese, eliminated the lettuce and grilled our sandwiches for 3 to 4 minutes per side—in the same hot skillet where the tempeh was
Veggie Type: Vegan or Ovo
1/3 cup water
1 teaspoon each: ground ginger, coriander, and paprika
Sea salt and freshly ground black pepper, to taste
8 ounces tempeh, cut into 12 slices
2 tablespoons vegetable oil
8 slices rye bread
4 tablespoons mayonnaise (optional)
4 teaspoons Dijon-style mustard
1 cup drained sauerkraut
4 lettuce leaves
4 tomato slices
l. In a shallow bowl, whisk together water, ginger, coriander, paprika, salt, and pepper. Add tempeh slices and toss gently to coat. Drain.
2. In a nonstick skillet over medium-high heat, sauté tempeh in oil until crisp and golden, about 4 minutes per side.
3. To assemble sandwiches: Spread bread with mustard and mayonnaise, if desired. Add tempeh, sauerkraut, lettuce and tomato slices.
Makes 4 sandwiches