Vegan Crispy Tempe Ruben

Vegan Crispy Tempe Ruben

Ingredients:

  • 250g Tempe, thinly sliced

  • 1 Loaf Dark Rye Bread, sliced

Tempeh Marinade:

  • 1/2 cup hot water

  • 2 tbsp Apple Cider Vinegar

  • 3 tbsp Miso Paste

  • 3 tbsp maple or date syrup

  • 3 cloves garlic , minced

  • 1 tbsp olive oil

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon smoked paprika

Guacamole Sauce:

  • 1 Ripe Avocado, mashed

  • 1 Tsp Cumin

  • 1 Tsp Garlic

  • Juice of One Lime

  • Salt and Pepper to Taste

Spiced Sauerkraut:

  • One 280g jar of Sauerkraut

  • 2 Shallots, minced

  • 1 inch Ginger, Minced

  • 2 Birds Eye Chili, Seeded, Minced

  • 1/2 teaspoon curry powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ground fennel seed

  • 1/2 teaspoon Bali sea salt

Method:

  1. Combine all ingredients of Tempe Marinade and whisk.

  2. Place Sliced Tempe in Marinade for 2-3 hours or overnight, covered, in the refrigerator.

  3. While the Tempe is marinating you can prepare your Guacamole and Spicy Sauerkraut

  4. Combine all ingredients for Guacamole, Mix well, place in jar and refrigerate

  5. Combine all Ingredients of Sauerkraut, Mix well, place in jar(s) and Refrigerate

  6. When the Tempe is finished marinating remove the Tempe from the marinade, place on baking sheet, bake for 10-20 min , flip when necessary ( If you don’t have an oven you can prepare the Tempe in a sauté pan over medium heat. Flip every 3-4 minutes until browned)

  7. After your Tempe is nice and crispy take 2 slices of rye bread for each sandwich and toast. (either in the toaster or sauté pan)

  8. To prepare the sandwich spread avocado on each slice of toast, top one side with sauerkraut, the other side with crispy Tempe and marry the sides together. Voilà!!!

Serving suggestion:

—  Cut the sandwich in half and pair with a cup

of Pumpkin or Tomato Soup.

Eliza AnneComment