This is one of those sandwiches you need a fork and knife to eat. You know, like how George Castanza started with the candy bar? Yeah I’m doing that with this Ultimate Tempeh Sandwich. This little beauty is messy and requires at least four napkins to wipe off the leftovers from your face and fingers. It’s the best thing since sliced (gluten free) bread…
And it’s perfect timing too with St. Patrick’s Day coming up soon. A rainbow assortment of sandwich toppings to pair nicely with a homemade batch of Tempeh Bacon. I kind of really love tempeh. Checking the archives I realized that I have a lot of tempeh recipes (thus supporting my claim that I love the dang food!):
I realize it can be an acquired taste but if you lightly steam your tempeh before you do anything else with it, you can greatly reduce that bitter flavor and make it more mild in taste. I don’t because it doesn’t bother me but I know it is a widely preferred practice. But what I do know is that you don’t have to do so in this vegan bacon recipe because the marinade already helps with this.
- Pile together all the ingredients in between 2 slices of bread to make a tower of veggies. Slice in half and place on top of each other. Good luck eating it without a mess!
- Serving Size: 1 sandwich
- Calories: 445
- Sugar: 21g
- Sodium: 800mg
- Fat: 10.2g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 17g
And because I don’t have much else to say, I’m going to let these pictures do all of the talking…