sourdough toast with tempeh

Oyster mushroom and tempeh toast

Another epic vegan sandwich, packed with protein, fibers and vitamins. Furthermore, the sauerkraut is packed with stuff that is good for your stomach. Try this  rich toast as a plant based breakfast or as a tasty meatfree but filling lunch!

cooks in

30 minutes




2 persons


These are very important for your gut flora!


Building blocks for muscles and other cells in your body.

vitamin c

Powerful antioxidant! Helps iron absorption.


  • 200 gr oyster mushrooms
  • 200 gr of tempeh
  • 1 white onion
  • 2 cloves of garlic
  • 2-4 sprigs of fresh thyme (or 1 tbsp driep)
  • 1 tomato
  • Juice of half a lemon
  • 2 slices of sourdough bread
  • Oil for frying
  • Salt
  • Black pepper
  • Vegan cheese spread (optional)


  1. Firstly, tear the mushrooms into small strips.
  2. Thereafter, heat a pan at medium-high heat and start frying the mushrooms without oil.
  3. While the mushrooms start frying, slice the onions into fine strips.
  4. Then, slice the tomato into slices (enough to cover 2 slices of bread).
  5. Once the mushrooms have charred slightly, add some oil to the pan and season the mushrooms with salt, peppar and thyme.
  6. Add in the tempeh and fry it up for a few minutes and thereafter add the onions and crush in the garlic.
  7. Let the mix fry for a few minutes until the onions have sweetened – be carefull not to burn the garlic though.
  8. Thereafter, add squeeze in the lemon and turn off the heat immediately – otherwise the lemon juice may burn. Remember to check the seasoning at this stage, is more salt, peppar or acidity needed (the sauerkraut will add additional acidity).
  9. Toast the bread slices to your liking.
  10. Add the vegan cheese spread (optional) to the toast, thereafter continue with tomatoes, a genereous layer of sauerkraut and lastly spoon on half of the mushroom and tempeh mix onto each toast – YUM!
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