Tristram Stuart is an international award-winning author, speaker, campaigner, and expert on the environmental and social impacts of food production. His books, The Bloodless Revolution (2006) and Waste: Uncovering the Global Food Scandal (2009), have been described as "a genuinely revelatory contribution to this history of human ideas” (Daily Telegraph) and his TED talk has been watched over a million times.The environmental campaigning organization he founded, Feedback (www.feedbackglobal.org), has spread its work into dozens of countries worldwide, working with governments, international institutions, businesses, non-governmental organizations, grassroots organizations and the public to change society’s attitude toward wasting food. Its campaigns and events include Feeding the 5000, a free public feast using food that would otherwise be wasted; the Pig Idea, which seeks to change laws that restrict food waste being used to feed pigs; and, the Gleaning Network of volunteers that harvest surplus produce that would be left to rot and redistributes to UK charities. Tristram was the winner of the international environmental award, The Sophie Prize, in 2011. He is an Ashoka Fellow, a National Geographic Emerging Explorer, a World Economic Forum Young Global Leader and, most recently, a Champion 12.3 for the UN Sustainable Development Goal of halving food waste and reducing food loss globally by 2030. In 2016, Tristram launched Toast Ale, a beer made with surplus bread that would otherwise be wasted. All profits go to the charity Feedback.
Tempeh Sauerkraut Chili Reuben- Makes 4 sandwiches
1- 8 oz. block organic tempeh,
Olive Oil
Sriracha Sauce, Vidalia Onion Sauce and Hot Sauce
2 cups Organic Sauerkraut, drained
½ cup vegan mayo (Just Mayo is my favorite)
¼ cup Organic German mustard
8 whole sweet Piquante Peppers, chopped
4 small organic tomatoes, sliced
Lettuce Greens or Arugula (optional)
8 slices of your favorite bread, toasted (I used Ezekiel sprouted bread)
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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
