Tempeh sandwiches. Grilled tempeh with delicious herbs and spices served with grilled watermelon and peaches. Plus more sandwich idea, vegan recipe.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2 servings
  • Category: lunch
  • Cuisine: Vegan

Ingredients

  • 4 oz Tempeh
  • 1 cup water or vegetable stock
  • 1/4 teaspoon salt
  • 1/2 teaspoon ginger+garlic paste
  • 3/4 teaspoon spice mix of choice (I used Cajun spice+onion powder+garlic powder+cayenne once And Garam masala+cumin powder+garlic powder+chili powder the other time)
  • 1/2 teaspoon lemon juice.

Method

  1. Cut Tempeh into 1/4-1/2 inch strips.
  2. In a medium pan, (strips should fit in the pan without overlapping), add about a cup of water or vegetable stock, 1/4 teaspoon salt or to taste, 1/2 teaspoon ginger+garlic paste and 3/4 teaspoon spice mix of choice and 1/2 teaspoon lemon juice.
  3. Mix well and drop tempeh slices in this broth. The slices should be well submerged and not over each other.
  4. Cover and cook on low-medium heat for 10 minutes. Turn the Tempeh around and cook for another 5-7 minutes or until all the broth is completely absorbed. At this point you can let the tempeh cook on the dry pan a little longer to get browned, or transfer to your sandwich.

Grilled veggies/fruits:

  1. In another pan while the tempeh is cooking, heat a teaspoon of organic canola oil and grill some veggies and fruits on medium high heat.
  2. We cooked some onions till golden(2-3 minutes), asparagus(2-3 minutes), red or green bell pepper(2-3 minutes), peach slices(a minute), watermelon(half a minute).
  3. In the same pan, you can quick pan fry some thinly sliced potatoes 2 minutes on each side and top them off with salt and pepper before serving!

Sauces/Toppings:

  1. Lots of choices for sauces. Some Vegan mayo, or sriracha, some balsamic, lemon juice, vegan cheeses, organic baby greens, lettuce, basil, pesto, nutritional yeast, hummus, slaw or just about anything.:)

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.