Tag Archives: Vegan Sandwiches

Tempeh, Lettuce, Tomato Sandwiches (TLT)

THE sandwich we eat just about once a week in the summer…sometimes more frequently 🙂 I’ll let the recipe do the talkin’ this time.

Thanks to 101 Cookbooks for the base recipe.

1/4 C soy sauce
2 T balsamic vinegar, I use Tangerine flavored
2 T pure maple syrup
3 T adobo sauce from a can of chipotle peppers

8 ounces of tempeh, cut into 1/3-inch thick strips

1 small basket of cherry tomatoes (2 cups)
1/4 C extra-virgin olive oil olive oil
1 T pure maple syrup
scant 1/2 teaspoon of salt

1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Preheat oven to 350F degrees.

Whisk together the soy sauce, balsamic vinegar, maple and adobo sauce. Pour 1/3 of the tempeh marinade into an 8×8 baking dish (or something comparable) – you want a dish that is just big enough to hold the tempeh in a single layer – this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet [I have also left them whole with no consequence].

When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado or vegenaise. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Note: we call these tomatoes “crack tomatoes” in our house…they freeze amazingly, so go ahead and make a triple batch. They taste great on tacos, in chili, tortilla soup, etc.

Wanted: Vegan Sandwiches

In a recent poll of the Wonderful residence…we miss sandwiches. Two recipes to fix that situation follow for bread spreads. These taste equally as good on crackers or straight from the bowl around midnight. I mean if you say had a hunger pang in the night.

From Happy Herbivore (pictured):

“Tuna Salad”

  • 15 oz chickpeas (canned or from dry) rinsed and drained
  • 2 celery stalks, washed and diced
  • 1 – 2 T pickle relish or sliced pickles
  • 1 tsp onion flakes or powder
  • 2 T nutritional yeast flakes
  • 1 T low sodium soy sauce or Tamari
  • 3 T vegan mayo (I used half and still had great consistency)
  • 1/2 tsp kelp powder (this is the “fishy” salty flavoring)
  • 1/2 tsp lemon juice 
  • pepper and salt to taste

I deviated  a little from the original instructions provided as I like a specific texture of spread. Mash chickpeas in a large mixing bowl OR pulse 3-4 times in a food processor-do not puree, or make hummus instead, you can’t really go wrong here I guess. Dice celery into bite sized pieces. Chop up pickles into small dice too. Add all ingredients to the large bowl, stir, stir, stir. Add more mayo or kelp as needed to taste.

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“Tuna” Salad

Courtesy of Jon Dunn at VeganGR:

  • 1 can chickpeas, drained
  • 2-3 T Vegenaise
  • 1-2 T sweet pickle relish or pickle chopped
  • salt pepper to taste
  • 1/2 t dulse or kelp granules or other “fishy” seasoning (optional)

Send chickpeas through a couple of pulses in food processor (can be done by hand by the less lazy). Mix blended peas with the Vegenaise, sweet pickle and seasonings. EAT ON ANYTHING.

**note – all of the following ingredients are really to personal taste. Some people like green onion, mustard, or all sorts of other stuff in their tuna salad. Basically, you’re following whatever recipe you would with tuna, but using chickpeas instead.