This beautiful sandwich on sprouted bread proves once again that vegetarians and vegans can bring amazing food to summer picnics (that aren’t salads!). This satisfying recipes utilizes garden fresh tomatoes and greens to balance out the richness of the fried tempeh. Give it a try and let us know how it turned out!

Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total. Sauté each slice in oil until golden brown, turn over and repeat on other side. In a small bowl, make a sauce with sriracha sauce, jalapeño sauce and vidalia onion sauce. (I used sauces I found in my fridge. Feel free to improvise on what you have on hand. A BBQ sauce can work well too!) When both sides are golden, brush the side facing up with sauce mixture, and turn over in the hot pan and allow it to sizzle and coat the tempeh. Repeat on other side. Remove from pan and lay out on paper towel to absorb the oil. Make a mixture with the Just Mayo and mustard, and add the chopped piquante peppers to it.Heat the sauerkraut over medium heat until hot. Toast the bread and spread each slice with the vegan mayo mixture. Place 2 pieces of the tempeh on each of the bottom 4 pieces of bread. Cover with tomato slices and sauerkraut. Top each sandwich with a piece of toast, with the mayo mixture on it. Serve with salad greens and pickles on the side!