A unique and flavorful sandwich featuring marinated tempeh, tender beets, tangy sauerkraut, and a creamy dill pickle dressing, all served on toasted caraway rye bread.
130 minutes
A unique and flavorful sandwich featuring marinated tempeh, tender beets, tangy sauerkraut, and a creamy dill pickle dressing, all served on toasted caraway rye bread.
cups
Olive Oil, divided
tablespoons
cups
tablespoons
to taste
Tempeh, cut into 8 thin pieces
0 lb
Beet, thinly sliced
each
Vegan Mayo
cups
tablespoons
tablespoons
Finely Chopped Dill Pickles
cups
Caraway Rye Bread, large
slices
Sauerkraut, drained
cups
Dill Pickle Slices, on toothpicks, for garnish
each
1. Marinate Tempeh and Beets
In a large mixing bowl, whisk together the vegetable broth, 2 tablespoons of olive oil, lemon juice, tamari, and freshly ground black pepper. Add the tempeh pieces and beet slices, ensuring they are well coated. Allow them to marinate for at least an hour, turning occasionally.
2. Prepare the Dressing
In a small bowl or mug, mix together the vegan mayo, ketchup, onion powder, and finely chopped dill pickles until combined. Set the dressing aside.
3. Cook Tempeh and Beets
Preheat a cast-iron skillet over medium heat and add the remaining 2 tablespoons of olive oil. Using a slotted spoon, remove the tempeh and beet slices from the marinade, shaking off any excess liquid. Carefully place them into the hot skillet. Cook for about 10 minutes, turning occasionally, until the beets have softened and the tempeh is nicely browned.
4. Assemble the Sandwiches
Toast the caraway rye bread until it is lightly browned. Spread a generous amount of the prepared dressing on each slice of toast. Divide the cooked tempeh and beets evenly among four slices of the bread, then top each with a portion of drained sauerkraut. Close the sandwiches with the remaining slices of toast.
5. Garnish and Serve
Garnish each sandwich with a dill pickle slice secured with a toothpick. Serve the sandwiches immediately.
Opt for fresh, organic beets and a premium brand of tempeh. Source your produce from a local farmer's market if possible.
Choose a hearty rye or pumpernickel bread with a good crust and soft, chewy interior.
Spread horseradish sauce on both slices of bread, then layer tempeh and beets thoughtfully for balanced texture and taste.
Marinate tempeh with a base of apple cider vinegar or balsamic vinegar, maple syrup, and Eastern European spices like caraway, dill, and smoked paprika.
Use high-quality, naturally fermented sauerkraut and drain well before adding to the sandwich.
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