• Sharanya Raghunath

Smoked Tempeh Sandwich



Ingredients

1 block of Tempeh (sliced into strips)

1-2 Tbs of neutral oil

1.5 Tsp of smoked paprika

1 Tsp of cumin

1 Tsp of coriander powder

Salt to taste

1 Tbs of vegan Wostcherie Sauce

Bread of Choice



Additional ingredient Opinions

Pepper jack cheese

Roasted beets

Onions

Crispy Brussels sprouts

Dijon mustard

Thousand Island Dressing

Mashed Avocado



For the Smoked Tempeh

  1. In a skillet at medium low heat, add the oil.

  2. Once the oil is hot, add your spices and let them toast for 30-60 seconds.

  3. To this add your Tempeh and cook till it’s brown and crispy.

  4. To finish the Tempeh add salt and Worcestershire sauce. You can add some water if you see the spices sticking to the skillet.



🥪 The star ingredients to this recipe are the Tempeh, a good quality bread and a sharp Dijon mustard.

🥪 For the beets, I sliced them into thin circles and roasted them in the oven at 425 F for 15-18 mins.

🥪 For the Brussels sprouts I sliced them thinly, seasoned it with salt and pepper and roasted them at 425 F for 15 mins.


Notes 📝

  • You can be as creative as you want with this sandwich. In the past I have sautéed mushrooms, onions and peppers which also tasted incredible with the tempeh.

  • If you don’t have vegan Worcestershire sauce, you can use coconut aminos.

  • To make this 💯 vegan, skip the cheese and thousand island dressing or use vegan options.

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