Tempeh Salad Sandwich Food

BARBEQUE TEMPEH SANDWICHES

Barbeque Tempeh Sandwiches image

I hate tofu but love tempeh and this sandwich is tangy and tasty. My boyfriend and I eat this all the time. It's great because it's vegan for him and I still like it (even though I'm not a vegetarian).

Provided by JENNX

Categories Main Dish Recipes Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 cup barbecue sauce, your choice
1 (8 ounce) package tempeh, crumbled
1 tablespoon vegetable oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium onion, chopped
4 kaiser rolls, split and toasted

Steps:

Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
Spoon the tempeh mixture onto kaiser rolls, and serve.

Nutrition Facts : Calories 375.3 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 2.9 g, Protein 15.2 g, SaturatedFat 2.1 g, Sodium 925.2 mg, Sugar 20.1 g

TEMPEH "CHICKEN" SALAD

Tempeh

For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 40m

Yield 4 sandwiches

Number Of Ingredients 10

Ingredients

12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickle, minced
2 -3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper

Steps:

Place the cubed tempeh in a saucepan of boiling, salted water.
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
I usually toss it in the fridge.
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
This will keep covered in the fridge for 2-3 days.
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

TEMPEH SANDWICH SPREAD

Tempeh Sandwich Spread image

Make and share this Tempeh Sandwich Spread recipe from Food.com.

Provided by pneumatic_sally

Categories Spreads

Time 30m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1/2 lb tempeh
2 celery ribs, with leaves,finely chopped
3 green onions, with tops,finely chopped
1 small carrot, grated
1/2 green bell pepper, seeded and finely chopped
1/4 cup tofu mayonnaise
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1 teaspoon celery seed
fine sea salt

Steps:

Pour one inch of water in a large saucepan with a steamer basket, cover with lid, and bring to a gentle boil.
Put the tempeh in the steamer basket, cover and steam for 15 minutes.
Let tempeh cool.
Crumble the tempeh into small pieces, and put it in a large bowl.
Add all the remaining ingredients and stir to mix.
Store, covered, in the refrigerator, for up to 2 days.

Nutrition Facts : Calories 178.4, Fat 9, SaturatedFat 1.8, Sodium 426.4, Carbohydrate 12.3, Fiber 1.9, Sugar 2.2, Protein 15.8

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