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Tempeh Sandwich
Recipe By : Cyndi Norman cnorman@ucsd.edu
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
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1 piece tempeh -- about the size of a
oil
1 tsp soy sauce
chopped onions and mushrooms (with or with
2 slices bread
mayo or the equivalent
tomato slices/other raw veggies as desired
1. (I usually use 2 pans (because I add an egg) but you can make this with
one.) Heat oil in pans, saute onions and mushrooms, put aside when done.
2. Fry tempeh on both sides. When nearly done, add a teaspoon or so of soy
sauce to each side and turn over to cook (it will splatter).
3. While this is all cooking (and try to time it to all come out at the
same time), toast your bread and spread liberally with mayo (any variety),=
spaghetti sauce or something gooey.
4. Construct a sandwich with bread, tempeh, tomato, onion/mushroom mixture,=
and other veggies (optional). Serve hot.
Author's Notes:
Here is one of my favorite recipes that use tempeh.
For an incredibly messy (and non-vegan) option, try adding a runny fried
egg to the sandwich stack. [BTW, it's messy even without the egg - cut
sandwich in half for easier eating]. Tempeh only keeps in the fridge a
couple of days. But it keeps in the freezer for months. To defrost: poke
hole in the plastic with a knife tip or fork (both sides!) and put in the
microwave for about 1 minute (depending on thickness). Or soak unopened
package in hot (from tap) water for about 10 minutes.
Difficulty : easy.
Precision : approximate measurements.
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