Out of all the sandwiches I’ve made this is the one Rob likes the most, if you don’t count my take on a Vietnamese baguette with tofu. The vegan tempeh “bacon” just goes so well with the sauerkraut. I want to say that it’s a classic combo but it really isn’t since tempeh and sauerkraut don’t even originate from the same continent. What we can say I think is that it’s a classic flavour combo though – that savoury and smokey goodness along with the juicy and tangy fermented cabbage. And who knows, maybe we can make this a classic combo, what do you think?

Other than these main ingredients this sandwich has classic sandwich trimmings like a little bit of vegan mayo, mustard, greens and tomato. Although feel free to switch these up if you want to but I’d recommend not leaving the mustard out. It really adds a nice hint of spice.

Also check out my other delicious sandwich ideas that were featured alongside this one in this youtube video; my vegan take on an “egg” salad sandwich and this veggie packed sandwich with roasted bell pepper spread.

Malin x

Tempeh “bacon” and Sauerkraut Sandwich

Serves 4-6.


For the tempeh “bacon”:

200 g tempeh, 0,5 cm slices (ca 14 slices)

3 tbsp soy sauce or tamari

1,5 tbsp maple syrup

1 tbsp olive oil

1 tsp liquid smoke

1 tsp smoked paprika

1 garlic clove, pressed (optional)

Black pepper, to taste

Other components, as required:

Rye bread

Vegan mayonnaise

Grainy mustard

Sauerkraut, I use about 2 tbsp per sandwich

Mixed baby greens or lettuce

Tomato slices

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