Simple, practical, and full of everyday flavour, Tempeh Sandwich with Grilled Watermelon and Peaches is a vegan, vegetarian Vegan lunch made with Tempeh, water or vegetable stock, and salt in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.