With this twist on a classic American sandwich from NYC Vegan, Michael Suchman and Ethan Ciment serve up a tantalizing, plant-based taste of New York City’s delicatessens. Creamy vegan mayo and sauerkraut perfectly complement smoky tempeh sandwiched between two slices of toasted, tangy rye bread.
What you need:
1 tablespoon ketchup
1 tablespoon vegan mayonnaise
2 slices rye bread, lightly toasted
1 slice non-dairy Swiss cheese
4 strips tempeh bacon
2 slices beefsteak tomato
½ large ripe Hass avocado, cut into ⅛-inch thick slices
3 tablespoons sauerkraut
What you do:
1. In a small bowl, whisk together ketchup and mayonnaise. Spread mixture on bread. Place cheese on other slice of toasted bread and allow to melt.
2. in a nonstick medium skillet over medium-high heat, sear tempeh strips for 2 minutes on each side.
3. Layer tempeh and tomato on bread with dressing, followed by avocado and sauerkraut. Top with cheesy slice of bread, cut in half, and serve.
Photo courtesy of Jackie Sobon
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!