Marinade
Ingredients:
For 1 pound of Tempeh:
1⁄3 cup tamari or soy sauce
3 TBSP liquid smoke
1⁄3 cup olive oil
3 TBSP red wine vinegar
2 tsp granulated garlic
2 tsp powdered ginger
Dressing:
Ingredients:
1 cup vegan mayonnaise (we recommend Hampton Creek’s Just Mayo)
1 1⁄2 TBSP sriracha
5 TBSP ketchup
3 TBSP minced yellow onion
3 TBSP minced dill pickle
1 tsp granulated garlic
1⁄2 tsp salt
1 tsp lemon juice
⅛ tsp ground pepper
Directions:
-Slice and marinate your tempeh. Each slice should be no thicker than 1/4 inch. Prepare the following marinade and soak your sliced tempeh in it, refrigerated, for at least 30 minutes to overnight.
-Thinly slice a yellow onion (use the leftover onion from your dressing) and sautee it to perfection.
-Now you're ready to assemble your sandwich.
-Spread the dressing on two slices of rye bread.
-Prepare an oiled hot skillet and sautee tempeh slices on each side, flipping halfway through, until golden brown.
-Place the grilled onions and a handful of The Brinery sauerkraut on the skillet, to heat through.
-Layer the tempeh, sauerkraut and grilled onions between the two slices of bread.
-Place your sandwich back on the same skillet to lightly toast both sides.
-Plate it with a pickle spear and devour!