As you may already know, I started The Colorful Kitchen to share delicious recipes and spread the word on how simple it can be to eat vegan and gluten-free. Today’s recipe seriously cannot get any easier to make and it is just oh-so-tasty.
I’ve been a fan of tempeh “tuna” salad for a few years now but just recently I decided to combine it with avocado, sauerkraut and vegan cheese to create today’s Ultimate Vegan+ Gluten-free Tempeh “Tuna” Melt.
Let’s start with the tempeh salad. Over the summer my friend Mariana made her famous potato salad recipe for me and she added a tiny bit of pickle juice for flavor. That kind of blew my mind and ever since I’ve been adding a little bit to my tempeh salad and definitely takes the flavor up a notch.
For the sandwich, I used slices of Sami’s Bakery (the BEST gluten-free bread) millet and flax bread. From there I layered the tempeh salad, slices of avocado, red sauerkraut and topped it all with some vegan cheese. I grilled the whole thing for about 5 minutes in my George Foreman Grill (yep, I have one I found in my uncle’s basement!) and voila- a magical sandwich was born!
- 1 package of tempeh
- 2 medium carrots, diced
- 2 stalks of celery, diced
- ¼ cup vegan mayonnaise (I use Veganaise)
- juice of half a lemon
- 2 tsp apple cider vinegar
- 2 tsp pickle juice
- salt and pepper to taste
- optional- fresh dill or diced red onion
- Crumble tempeh in a medium bowl with carrot and celery.
- Add remaining ingredients and stir.