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High in protein and fiber, vegan and takes less than 10 minutes to make.
Toast bread using your preferred method.
Heat olive oil in a small skillet over medium heat. Add tempeh and pan-sear it for 2-3 minutes on each side, just enough to heat through.
Add barbecue sauce into a small bowl, add tempeh and toss to coat.
Spread one slice of toast with Dijon mustard. Layer 2 tablespoons of sauerkraut on top of the mustard.
Place “barbecued” tempeh on top of sauerkraut, top with second slice of bread. Slice in half and enjoy with a side of green salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!