Vegan Sandwiches Save the Day: Bierocks

 I am a fan of both Tami and Celine, who are some of the nicest people I have had to pleasure to meet through the magic of the internet. Their book Vegan Sandwiches Save the Day was just released last month and I'll be posting some reviews here every Thursday this month.

First up, Bierocks!

Who can resist a rye bread stuffed full of sauerkraut, flavoured tempeh, carrots and onions? Not I. These were the first thing that caught my eye and my first sandwich attempt. These are a bit time consuming with the rising of the dough but the end result is well worth it. I got 8 out of a single recipe and these were quite filling. They kept quite well in the fridge for a few days and were easy to re-heat in an oven or toaster oven. Delicious!

Celine and Tami have very generously let me post the recipe for these today.
Bierocks:
For the filling:
1 1/2 c veggie broth                    
1/4 c red wine vinegar                        
2 T tomato paste                           
2 t onion powder                             
1 t cumin seeds                                
1 t paprika                                     
1/2 t fennel seeds  
1/2 t lemon pepper                        
2 minced garlic cloves                   
1 t vegan Worcestershire                      
8 oz tempeh minced                        
2 T olive oil                                   
1 c minced onion
2 c chopped cabbage
1 c sauerkraut drained
1/3 c grated carrot
1 T dijon mustard
salt and pepper to taste

In medium saucepan combine broth, vinegar, tomato paste, tamari, onion powder, cumin, paprika, fennel, lemon pepper, garlic and Worcestershire sauce and bring to boil
Reduce the heat and simmer for 20 minutes
Place the tempeh in an 8 inch pan and cover with marinade. Refrigerate for 1 hour.
Heat 1 T of olive oil in large skillet on medium heat. Drain tempeh reserving the marinade and add tempeh to pan.
Cook, stirring, for 10 minutes. Remove from pan and set aside.
Add the second T of olive oil to pan and cook the onion and cabbage for 5 minutes. Add sauerkraut, carrot, mustard, salt, pepper, tempeh and marinade and cook for 5 minutes. Let cool.
                       
For the buns:                                    
3 c ap flour                                              
3 T light brown sugar                   
2 t instant yeast                                   
1 t salt                                              
1 t caraway seeds                                    
1 c dark beer at room temp               
margarine for brushing                             

Combine all ingredients except margarine in a large bowl and stir together.
Knead for 8 minutes on a floured board, adding more flour or beer by the T to make a workable dough. Form into a ball.
 Oil a large bowl and place the ball in it and cover with a towel. Let rise in a warm place for 1 1/2-2 hours or doubled.
 Divide dough into 8 pieces. Roll out into 8 inch rounds. Scoop half a cup of filling in the center and fold the dough around, sealing at the bottom and shaping into a bun. Place on a baking sheet.
Repeat until you have 8. Let rise, covered with a towel for 30 minutes.
Preheat oven to 350. Bake for 30 minutes or until golden. Brush
                                                                     with melted margarine and serve!