vegan club sandwich

The vegan tempeh sandwich that encompasses fall and all its flavors! Smoky tempeh, sweet apples and spicy arugula, a perfect dipper for those winter soups.

Apple, Arugula and Smoky Tempeh Sandwich

smoky tempeh strips (, either prepackaged or make your own(see notes))

apples

arugula leaves (, add more or less for your preference)

bread (, gluten free if needed)

Crisp

If using prepackaged smoky tempeh strips, then cook them in a toaster or regular oven or in a pan on the stove until crisp. If making your own, then see notes on the options I have.

Toast

Toast bread, then smooth aioli on 4 of the slices.&nbsp;

Divide

Divide tempeh, apple slices and arugula between the 4 slices of bread. Top with the rest of the bread slices.

Serve

A veggie- and protein-packed vegan club sandwich is the perfect summer lunch or dinner! The homemade tofu deli meat is easy to make and full of flavor.

Vegan Club Sandwich

ketchup

liquid smoke (optional)

Worcestershire sauce

poultry seasoning

garlic powder

onion powder

smoked paprika

salt

black pepper

red onion

cucumber

lettuce

tomato (thinly sliced, as needed)

apple cider vinegar (or white vinegar)

olive oil

sugar

thyme

sandwich bread

vegan mayo

vegan cheese slices (, optional)

Press and slice the tofu, if you haven&#39;t already, drizzle a teaspoon of oil in baking dish that will fit the tofu or line the baking dish with parchment paper. Place the slices in the baking dish, almost touching each other.

In a bowl, add all of the marinade ingredients and mix really well. Add 1 teaspoon or so of water and mix, add enough so the marinade is brushable. Using a brush, brush the marinade all of the tofu slices generously.

Preheat the oven to 400° F (205° C) and then bake the tofu for 15-20 minutes or longer until all of the marinade on top is somewhat dry. Bake longer for chewier result. I like mine somewhat moist.

Remove the tofu meat from the oven and let it sit for a few minutes before transferring it out of the baking dish. You can now refrigerate this meat for upto 3 days and use as needed.

Make the tofu meat.

Wash and thinly slice the vegetables, as needed. Toast up your bread or sourdough, with or without vegan butter. Toasting is optional

Make the vinaigrette by mixing all of the ingredients in a small bowl and set aside.

Meanwhile, prep everything else.

Now it&#39;s time to layer. Spread a good layer of mayo onto your bread slices. Add the cheese if using. Add half of the lettuce, peppers, onions, cucumber, and tomato onto the bread in whichever order that you like. Add a good layer of the tofu deli slices, then layer on the remaining veggies. Drizzle some of the vinaigrette over the fresh veggies. (You can also toss the veggies with the vinaigrette in a bowl and then layer them). Sprinkle some additional black pepper if you like, then top it with another bread slice.

Slice the sandwich by holding it snugly and using a sharp knife and serve.

Storage: you can make the tofu ahead and store in a closed container refrigerated for upto 3 days. Slice and assemble just before serving for the freshest crunch

Assemble the sandwich.

Top 2 vegan club sandwich recipes from across the web

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Apple, Arugula and Smoky Tempeh San...

Vegan Club Sandwich

Top 2 vegan club sandwich recipes from across the web

The most viewed vegan club sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple, Arugula and Smoky Tempeh San...

Vegan Club Sandwich

The most viewed vegan club sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine