Tempeh Sauerkraut Chili Reuben- Makes 4 sandwiches
1- 8 oz. block organic tempeh,
Sriracha Sauce, Vidalia Onion Sauce and Hot Sauce
2 cups Organic Sauerkraut, drained
½ cup vegan mayo (Just Mayo is my favorite)
¼ cup Organic German mustard
8 whole sweet Piquante Peppers, chopped
4 small organic tomatoes, sliced
Lettuce Greens or Arugula (optional)
8 slices of your favorite bread, toasted (I used Ezekiel sprouted bread)
Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total.
Sauté each slice in oil until golden brown, turn over and repeat on other side.
In a small bowl, make a sauce with Sriracha Sauce, Jalapeño Sauce and Vidalia Onion Sauce. (I used sauces I found in my fridge. Feel free to improvise on what you have on hand. A BBQ sauce can work well too!) When both sides are golden, brush the side facing up with sauce mixture, and turn over in the hot pan and allow it to sizzle and coat the tempeh. Repeat on other side. Remove from pan and lay out on paper towel to absorb the oil.
Make a mixture with the Just Mayo and mustard, and add the chopped Piquante Peppers to it.
Heat the sauerkraut over medium heat until hot.
Toast the bread and spread each slice with the vegan mayo mixture. Place 2 pieces of the tempeh on each of the bottom 4 pieces of bread. Cover with tomato slices and sauerkraut. Top each sandwich with a piece of toast, with the mayo mixture on it. Serve with Salad greens and pickles on the side!