Tempeh sandwich | vegan
My first time trying tempeh was last week. I can't believe I haven't eaten it before! For those of you who are not familiar with tempeh, it's basically fermented soy beans. It usually comes in a rectangular block shape.
There are quite a few ways to prepare tempeh, the easiest one being frying it with a bit of oil. However, for these sandwiches we marinated it before grilling it on a grill pan. Tempeh has this quality of soaking up all the sauces, so it's quite nice to let it sit in some marinate for a few moments.
Servings: 2 Preparation: 10 min Grilling: 10 min
Ingredients:
2 slices of eggplant
4 slices of tempeh
1 Tbsp of sriracha sauce*
Half of a small red onion
1 small tomato
1 small avocado**
4 pieces of sandwich bread that you want to use for building your sandwiches (we used rye bread)
2 Tbsp hummus***
ground black pepper to taste
dash of salt
* You can use less or more of sriracha depending of how hot you want your tempeh to taste. Grilling reduces the hotness.
** Don't skip this ingredient. Avocado works amazing together with sriracha tempeh.
*** You can use any hummus you prefer. Here we used homemade sun dried tomato hummus. Let me know if you want a recipe for this one!
Instructions:
Rub in some salt to both sides of the eggplant slices, put it on a paper towel and let it sit until you prepare everything else. It will extract the moisture from the eggplant making it much softer after grilling.
Rub in the sriracha sauce into the tempeh slices and place it to the side for a while.
Cut the red onion into pieces you prefer, slice the tomato and avocado.
Heat up the grill pan.
Place the tempeh and eggplant slices on the pan. Let it grill for about 10 min flipping a few times both tempeh and the eggplant. When the eggplant is nice and soft, remove the pan from heat.
Start building your sandwich. Start with the hummus and top it with everything else in any order you like.
Bon Appétit!
