Summary

Ingredients

• 400 g sauerkraut
• 200 g tempeh
• 4 rolls (toast rolls)
• 1 avocado (s)

For the sauce:

• 2 tablespoon mayonnaise, vegan
• 1 tablespoon ketchup
• 2 teaspoon sriracha sauce
• 1 teaspoon Worcester sauce, vegan
• 1 teaspoon horseradish

For the marinade: for the tempeh

• 2 tablespoon soy sauce
• 1 tablespoon maple syrup
• 0.5 teaspoon ½ liquid smoke
• 0.5 teaspoon ½ garlic powder
• 0.5 teaspoon ½ pepper

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Instructions

1. Cut the tempeh into 4 equally sized slices. Fry the slices in a pan on both sides over medium heat.
2. In the meantime, stir the sauce ingredients and toast the toasted rolls. Brush the rolls with the sauce.
3. Cut the avocado into slices.
4. When the tempeh is brown, pour the marinade over it and continue to fry briefly, turning, until the marinade has boiled off and the tempeh is glazed.
5. Top the rolls with tempeh, sauerkraut and avocado. Season the avocado with salt and pepper and put on another toast roll.