Tempeh Sandwiches Food
TEMPEH REUBEN
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.
- For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.
- Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side.
- Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread.
- Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.)
BARBEQUE TEMPEH SANDWICHES
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
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
GRILLED TEMPEH SANDWICHES FROM DR. WEIL
From the book "8 Weeks to Optimal Health". I have not made it yet. Posting for safekeeping. Dr Weil says: "Tempeh is a fermented-soybean product, a staple food of Indonesia, with a meaty texture and a bland flavor. You will find packages of it refrigerated or frozen in health-food stores." ETA: Well I tried it. I would say it is for die-hard tempeh fans. I had never tried it before and I will try it another way but probably not this way again.
Provided by Chef Tweaker
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw tempeh if frozen. The 8 oz packages that I got were a square shape just the size of a loaf of bread. Cut each cake thru the middle (so it is two thinner pieces but the same size square) using a sharp knife. If you get a 1 pound section and it is rectangular you will want to cut it crosswise first.
- Marinate the tempeh slices in the combined marinade at least 1 hour at room temperature or 3 hours in the refrigerator.
- Drain the tempeh and grill or broil until well browned. I used a Foreman grill and I think it took about 7 minutes.
- Make sandwiches of it on toasted bread with lettuce, tomato and your favorite spread.
Nutrition Facts : Calories 535.1, Fat 27.6, SaturatedFat 4.8, Sodium 271.1, Carbohydrate 40.4, Fiber 2.1, Sugar 3.6, Protein 25.5
TEMPEH SANDWICH SPREAD
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
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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- In a large skillet, whisk the cider vinegar with the soy sauce, maple syrup, cumin, chipotle and paprika until combined. Add 1/3 cup of the water and 3 tablespoons of the olive oil and bring to a boil. Add the tempeh pieces and cook them over low heat, turning a few times, until the tempeh pieces are heated through and the barbecue sauce is slightly reduced, about 10 minutes.
- Meanwhile, in a small saucepan, cover the sun-dried tomatoes with the remaining 1 cup of water and bring to a boil over moderately high heat. Cover the saucepan, remove from the heat and let the sun-dried tomatoes stand until softened, about 3 minutes. Drain and coarsely chop the sun-dried tomatoes.
- Add the onion and the remaining 1 tablespoon of olive oil to the saucepan and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir the sun-dried tomatoes and onion into the tempeh sauce and simmer over high heat until the sauce is thickened, about 3 minutes; season with salt and pepper.
- Open the kaiser rolls and place a lettuce leaf on each bottom half; top with 1/2 cup of sprouts. Place 2 pieces of tempeh on each kaiser roll and top with some of the chunky barbecue tomato sauce. Close the sandwiches, cut them in half and serve immediately.
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