1 pkg tempeh, sliced 1/4″ thick
Tempeh with Sauerkraut
1/2 jar sauerkraut
1 loaf sliced pumpernickel bread
1 tsp mustard
2 Tbsp olive oil
In a large skillet over high heat, saute tempeh slices in olive oil turning over until browned on both sides. In same skillet, add sauerkraut on the side to heat thoroughly.
Add mustard to pumpernickel slices, then tempeh and sauerkraut. Put slices together and enjoy!
I love to serve Tempeh with Sauerkraut as a light afternoon lunch. It is full of flavor and very filling. You may like to serve it with your favorite salad!