Tempeh Vegan Club Sandwiches Recipe





Someone lately requested me – when do you utilize tempeh? I responded with, “when I’m tired of tofu and chickpeas… that’s when it’s tempeh time :)” To be trustworthy, nobody actually knocks down my door begging for extra tempeh recipes, however since that interview, I’ve had tempeh on the mind. Its texture is so splendidly meat-like however it solely tastes nearly as good as what’s round it. Time to marinade!


Tempeh Vegan Club Sandwiches

The marinade I created is a smoky combination that features tamari, maple syrup, floor cumin, and smoked paprika. When you first combine this collectively, the flavour goes to be very (very) salty and pungent, however since plain tempeh begins out with actually ZERO taste, it’ll all steadiness out in the long run. I bake the tempeh with many of the marinade, whereas reserving the surplus to pour onto the strips post-bake for additional taste. Since we’re not coping with uncooked meat, it’s okay to reuse your marinade like this.

Speaking of issues that aren’t bland, we’re partnering with eureka!® Organic Bread on this put up. (You may bear in mind this springy edamame sandwich from final yr!). Their bread is severely tasty. It’s vegan, non GMO, and stuffed with good-for-you grains and seeds. Most importantly, it’s delicate, chewy and scrumptious. Whenever I used to convey house different “healthy” breads, Jack would all the time give me a sideways look as a result of so a lot of them usually style like cardboard. But we each actually love the style and texture of eureka! Organic’s Breads – their Top Seed® and their Sweet Baby Grains® (pictured on this put up), are our favorites.


Tempeh Vegan Club Sandwiches


Tempeh Vegan Club Sandwiches

Instead of mayo, I slathered this sandwich with 2 flavorful spreads. The first is a lemony garlic white bean unfold. The second is a solar dried tomato unfold that I made by mixing half of the unique white bean unfold with a number of solar dried tomatoes.

I stacked my sandwiches with peppery watercress, crisp cucumber slices, and ripe avocado slices. You can see that there are some carrots up there in my prep photographs however as soon as I began constructing my sandwich since I received a bit carried away with avocado slices and so they didn’t match. Obviously, be happy to construct your sandwiches nonetheless you want!


Tempeh Vegan Club Sandwiches


Tempeh Vegan Club Sandwiches

 

  • 1 (Eight-ounce) bundle tempeh, sliced into about 15 slices
  • ¼ cup tamari
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoon rice vinegar
  • 2 tablespoon maple syrup
  • ½ teaspoon floor cumin
  • ½ teaspoon smoked paprika
  • Freshly floor black pepper
  • 1 (15-ounce) can white beans
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 medium lemon
  • 2 garlic cloves
  • ¼ teaspoon salt
  • Freshly floor black pepper
  • three to four sun-dried tomatoes
  1. Make the tempeh marinade. In a small bowl, whisk collectively the tamari, olive oil, rice vinegar, maple syrup, cumin, paprika, and several other grinds of pepper. Place the tempeh in a shallow dish and pour the marinade on prime. Gently flip the tempeh items to verify all sides are coated with the marinade. Marinate within the fridge for at the least 30 minutes.
  2. Make the sandwich spreads. In a blender or small meals processor, make the White Bean unfold by pureeing the white beans, olive oil, lemon juice, garlic, salt and pepper. Blend till easy, including 1 to 2 tablespoons of water if essential to mix. Set apart half of the puree. Make the Sun-Dried Tomato unfold by including the sun-dried tomatoes. Blend once more, including 1 to 2 tablespoons of water if essential to mix. Chill the spreads till prepared to make use of. Alternatively, simply make 1 unfold by pureeing the whole lot without delay, together with or omitting the sun-dried tomatoes, as desired. Chill till prepared to make use of.
  3. Preheat the oven to 425°F and line a baking sheet with parchment paper. Remove the tempeh from the fridge and place the strips on the baking sheet, reserving the remaining marinade. Bake for 20 minutes. Remove from the oven and drizzle the remaining marinade onto the tempeh slices.
  4. Assemble four sandwiches with the bread (toasted if you happen to like), spreads, tempeh, watercress, tomato, cucumber, and avocado.

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This put up is sponsored by eureka! Organic Bread. All opinions, pictures and phrases are my very own. CLICK HERE to discover a retailer that carries their breads close to you.