Stop by the West End Foyer to try this delicious vegan sandwich from local chef Anita Devine. Missed it? Make your own at home!

Ingredients

1 8-oz. package tempeh

1 onion, thinly sliced

1 red pepper, thinly sliced

4 white mushrooms, sliced

sesame oil for frying

shoyu or tamari to taste

sauerkraut

mustard

sliced sourdough bread

Preparation

Pre-cook tempeh by simmering in 1 cup water with 4 slices of ginger and 1 Tbsp of shoyu. Simmer 20 minutes, checking water level periodically for evaporation. Add more water if necessary to prevent burning tempeh.

Remove tempeh from the broth, and let it cool.

Slice cooled tempeh in strips, then fry in a cast iron skillet, set aside.

Saute onion, pepper, and mushrooms in sesame oil with a few pinches of sea salt.

Slice sourdough bread, then steam for 5 minutes in a steamer basket (steaming makes the bread more digestible).

Assemble open faced sandwich: mustard, sauerkraut, tempeh, vegetables.