tempeh sandwich

This tempeh sandwich is THE new vegan sandwich. Mega tasty and super nutritional, it sets the new bar for all sandwich lovers out there.

22 High Protein Vegan Breakfasts

nice bread

oz tempeh ((in 8 slices))

rocket ((arugula))

tomatoes

olive oil

tbsp vinegar ((balsamic, malt or wine vinegar))

soy sauce

maple syrup

avocado

lemon ((juiced))

salt and pepper

Slice the tempeh and fry in oil. After a couple of minutes add the soy sauce, vinegar and maple syrup. Stir and cook for another 3-4 minutes.

In the meantime, chop the dried tomatoes.

Spoon the flesh out of the avocado and add to a bowl along with the lemon juice and salt and pepper. Give it a mash together.

Spread the avocado over half the slices of bread.

Rinse the rocket and lay it on the slices of bread. Add the chopped dried tomatoes.

When the tempeh is ready, lay it on the rocket slices of bread.

Place the avocado breads on top. Done!

You could also fry the sandwich in a little oil after it has been assembled, flipping halfway through, for an extra bit of crispiness.

Optional:

Smoky, saucy BBQ tempeh sandwiches with creamy sriracha slaw! A hearty, 30-minute plant-based meal with just 10 ingredients required!

BBQ Tempeh Sandwiches with Sweet &amp; Spicy Slaw

green cabbage ((or coleslaw mix))

Vegan Mayo ((or store-bought))

½ tsp sriracha ((or store-bought))

lime juice ((optional // for brightness))

tempeh,

avocado oil

sea salt

15-Minute BBQ Sauce ((or store-bought // ensure vegan/gluten-free as needed))

If you’re making homemade BBQ sauce, prepare it at this time. Otherwise, skip to the next step.

SLAW: To a medium mixing bowl, add sliced cabbage, vegan mayo, sriracha, maple syrup, and lime juice (optional). Toss to evenly coat cabbage. Taste and adjust as needed, adding more sriracha for heat, vegan mayo for creaminess, maple syrup for sweetness, or lime juice for brightness. Set aside.

TEMPEH: Slice the tempeh into 1/4-inch (1/2-cm) slices (see photos).

Heat 1 Tbsp (15 ml) oil in a large skillet over medium-high heat. Once hot, add the tempeh in a single layer — it should sizzle if the skillet is hot enough! If not all the tempeh fits in a single layer, work in batches.

Sprinkle with a pinch of salt and cook, undisturbed, for 3-5 minutes or until golden brown and crisp on the bottom. Reduce heat to medium if the oil is smoking.

Flip the tempeh slices and cook for another 3-5 minutes, or until golden on both sides. Transfer the tempeh slices to a plate, add another 1 Tbsp (15 ml) oil if the skillet is dry, and cook any remaining tempeh slices. Then add all the tempeh back into the skillet.

Remove the skillet from the heat, immediately add the BBQ sauce, and allow it to bubble and thicken in the pan for 2-3 minutes, flipping the tempeh to coat.

To assemble a sandwich, add 1/4 of an avocado to a slice of bread and mash with a fork. Then top with ~6-8 slices of tempeh, 1/2-3/4 cup sriracha slaw, and another slice of bread. Repeat to make the remaining sandwiches. Serve right away!

Tempeh and slaw can be made ahead and will keep in sealed containers (stored separately) for 2-3 days in the refrigerator. To reheat and re-crisp the tempeh, place in a single layer on a parchment-lined baking sheet in a 375 F (190 C) oven for 5 minutes. The tempeh would also be delicious on salads or bowls.

https://www.youtube.com/watch?v=dyQcF_jgMrs

Smoky, saucy BBQ tempeh sandwiches with creamy sriracha slaw! A hearty, 30-minute plant-based meal with just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/bbq-tempeh-sandwiches-with-sweet-spicy-slaw/
 
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BBQ Tempeh Sandwiches with Sweet & Spicy Slaw | Minimalist Baker Recipes

This smoky tempeh sandwich is a delicious, easy lunch with crispy tempeh slices, creamy avocado, melty vegan gouda cheese, and crisp romaine.

10-Minute Tempeh Sandwich

oz tempeh

tsp liquid smoke

garlic powder

onion powder

vegan gouda

bread of choice

avocado (ripe)

romaine

Start by slicing your tempeh into 4 squares (1/4-1/2 inch thick).

Make your marinade in a shallow bowl by combining soy sauce, liquid smoke, garlic and onion powder. Mix until combined.

Begin heating a large pan over medium-high heat. Optional: Add 1 tbsp of olive oil.

Once pan is hot, dip tempeh slice into marinade and coat boat sides. Lay out tempeh slices in pan evenly. Turn heat down to medium.

Cook tempeh slices for 2 minutes on each side, or until crispy and golden brown.

Assemble your sandwich: Lay down a piece of tempeh on the bread, then cheese, then another slice of tempeh. Add another piece of bread on top and toast sandwich in convection oven or on stovetop until cheese is melted and crispy. Hint: Butter your bread if you want it to be nice and crispy.

Take off top piece of bread and add a slice of romaine. Spread avocado on top slice of bread. Place bread back on top of sandwich. Cut in half (if desired) and enjoy!

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22 High Protein Vegan Breakfasts

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Top 3 tempeh sandwich recipes from across the web

The most viewed tempeh sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

22 High Protein Vegan Breakfasts

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The most viewed tempeh sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine