1½ cups (355 ml) vegetable broth
¼ cup (60 ml) red wine vinegar
2 tablespoons (33 g) tomato paste
1 tablespoon (15 ml) tamari
2 teaspoons onion powder
1 teaspoon cumin seeds
1 teaspoon paprika
½ teaspoon fennel seeds
½ teaspoon lemon pepper
2 cloves garlic, minced
1 teaspoon vegan Worcestershire sauce
8 ounces (227 g) tempeh, minced
2 tablespoons (30 ml) olive oil, divided
1 cup (160 g) minced onion
2 cups (180 g) chopped green cabbage
1 cup (142 g) sauerkraut, drained
1⁄3 cup (34 g) grated carrot
1 tablespoon (15 g) Dijon mustard
Salt and pepper, to taste
3 cups (375 g) all-purpose ﬂour
3 tablespoons (45 g) packed light brown sugar 2 teaspoons instant yeast
1 teaspoon ﬁne sea salt
1 teaspoon caraway seeds
1 cup (235 ml) dark vegan beer, ﬂat and at room temperature
non-dairy butter, for brushing
1TO MAKE THE FILLING: In a medium-size saucepan, com-bine the broth, vinegar, tomato paste, tamari, onion powder, cumin seeds, paprika, fennel seeds, lemon pepper, garlic, and Worcestershire sauce. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Place the tempeh and the marinade in an 8-inch (20-cm) pan. Marinate for 1 hour in the refrigerator.
2Heat 1 tablespoon (15 ml) of the olive oil in a large skillet over medium heat. Drain the tempeh, reserving the marinade, and add to the pan. Cook, stirring, for 10 minutes. Remove the tempeh from the pan and set aside. Add the remaining 1 tablespoon (15 ml) oil, onion, and cabbage to the pan. Cook for 5 minutes. Add the sauerkraut, carrot, mustard, salt, pepper, tempeh, and reserved marinade. Cook, stirring, for 5 minutes. Let cool.
3TO MAKE THE BUN: Combine the flour, brown sugar, yeast, salt, caraway seeds, and beer in a medium-size bowl. Stir together. Knead for 8 minutes on a floured board. Add 1 tablespoon (8 g) flour or (15 ml) beer to make a workable dough. Form into a ball. Oil a large bowl. Place the dough in the bowl and cover with a towel. Let rise in a warm place for 1 1/2 to 2 hours, or until doubled.
4Evenly divide the dough into 8 pieces. On a floured surface, roll each into a 6-inch (15-cm) round. Scoop 1/2 cup (102 g) filling into the center and fold the sides in to seal. Pat the bun into a round and place seam-side down on a baking sheet. Repeat with the remaining dough. Let rise, covered with a towel, for 30 minutes.
5Preheat the oven to 350°F (180°C, or gas mark 4). Bake the buns for 30 minutes, or until golden. Brush with the melted butter. Transfer to a rack to cool. Serve warm or at room temperature.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.