With this twist on a traditional American sandwich from NYC Vegan, Michael Suchman and Ethan Ciment serve up a tantalizing, plant-based style of New York Metropolis’s delicatessens. Creamy vegan mayo and sauerkraut completely complement smoky tempeh sandwiched between two slices of toasted, tangy rye bread.
What you want:
1 tablespoon ketchup
1 tablespoon vegan mayonnaise
2 slices rye bread, flippantly toasted
1 slice vegan Swiss cheese
4 strips tempeh bacon
2 slices beefsteak tomato
½ massive ripe Hass avocado, lower into ⅛-inch thick slices
3 tablespoons sauerkraut
What you do:
- In a small bowl, whisk collectively ketchup and mayonnaise. Unfold combination on bread. Place cheese on different slice of toasted bread and permit to soften.
- In a nonstick medium skillet over medium-high warmth, sear tempeh strips for two minutes on all sides.
- Layer tempeh and tomato on bread with dressing, adopted by avocado and sauerkraut. Prime with tacky slice of bread, lower in half, and serve.
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