Reuben Tempeh Sandwich with Srirachi Sauce and Sauerkraut
Last week I visited a sweet little vegan café in Brooklyn called Sun in Bloom. I heard about it through a friend who said I had to check out, so a few days later I did – such a cute little place with just a few wooden tables one long wooden bench and a fresh yellow flower in each vase. They had gluten free cupcakes behind the cash register, a brownie sampling in front and other treats such as raw cheesecake and chia pudding across from it. I ordered the Rueben tempheh sandwich with sauerkraut and Russian dressing on sprouted toast. Ever since then I’ve been craving more. This version I created uses lime srirachi sauce. I also made my own live sauerkraut, which is a probiotic meaning good bacteria - so incredibly healthy for you and very easy to make at home. But it does take a few days for it to ferment or you can buy pre made sauerkraut.
Makes 4 small sandwiches
Ingredients Tempeh Sandwich
1 package tempeh
sprouted bread or your choice – I used sprouted wheat berry
sauerkraut - I made my own
srirachi sauce – ingredients below
Cut the tempeh in half and steam for 15 minutes when done remove and set aside.
1 tbsp water
2 tbsp tamari – or soy sauce
1 tbsp maple syrup
½ tsp cumin
1/8 tsp cayenne
¼ tsp sweet paprika
1. While the tempeh is steaming make the marinade.
Add all the ingredients in small bowl and mix to combine. When the tempeh is done slice length wise to create four pieces of tempeh. All should be horizontal in shape
2. In a large shallow plate add the four pieces of tempeh and top with the marinade. Flip the tempeh over to coat both sides and allow to marinate for one hour turning over a few times.
While the tempeh is marinating make your srirachi sauce
Srirachi Sauce Ingredients
½ cup Veganaise
1 tbspSrirachi sauce
1 tbsp fresh limejuice
Preheat oven to 375 rack in middle
Line baking sheet with parchment paper.
Bake the tempeh for 15 minutes.
Assemble the sandwich
Add the tempeh, sauerkraut, avocado tomato and srirachi sauce.