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  • 1½ cups vegetable broth
  • ¼ cup red wine vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon 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 tempeh, minced
  • 2 tablespoons olive oil, divided
  • 1 cup minced onion
  • 2 cups chopped green cabbage
  • 1 cup sauerkraut, drained
  • 1⁄3 cup grated carrot
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste



  • 3 cups all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 teaspoon caraway seeds
  • 1 cup dark vegan beer, flat and at room temperature
  • Non Dairy butter, for brushing
  • Instructions

    To make the filling :

    1. In a medium-size saucepan, combine 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.
    2. Place the tempeh and the marinade in an 8-inch pan. Marinate for 1 hour in the refrigerator. Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
    3. Drain the tempeh, reserving the marinade, and add to the pan. Cook, stirring, for 10 minutes.
    4. Remove the tempeh from the pan and set aside. Add the remaining 1 tablespoon oil, onion, and cabbage to the pan. Cook for 5 minutes. Add the sauerkraut, carrot, mustard, salt, pepper, tempeh, and reserved marinade.
    5. Cook, stirring, for 5 minutes. Let cool.

    To make The buns :

    1. 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.
    2. Add 1 tablespoon flour or beer to make a workable dough. Form into a ball. Oil a large bowl.
    3. Place the dough in the bowl and cover with a towel. Let rise in a warm place for 1 ½ to 2 hours, or until doubled. Evenly divide the dough into 8 pieces. On a floured surface, roll each into a 6-inch round. Scoop ½ cup 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.
    4. Repeat with the remaining dough. Let rise, covered with a towel, for 30 minutes.
    5. Preheat the oven to 350°F.
    6. 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.
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