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!):
Chipotle Blackened Tempeh Wrap
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.
Prep Time:
Yield:
Print
PinIngredients
- 4 Tempeh “Bacon” slices
- 2 slices gluten-free bread (this recipe or this yeast free recipe can work too)
- 1–2 Tbsp. hummus
- 1/4 avocado, sliced
- 4 sliced cucumbers
- 2 tomato slices
- 2 red onion slices
- 1 slice of yellow and orange bell pepper each
- handful of lettuce and sprouts
Instructions
- 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!
Nutrition
- 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…
C. Fruity
May 4, 2015 at 2:24 pmThanks for the hint about steaming. I tried tempeh once, in a BBQ type sandwhich, and it was good and healthy, but I think I’d like to change up the flavor a bit. I’ll try steaming it next time!
Kiki Stamatiou
March 30, 2015 at 7:35 pmLooks like such a delicious mouthwatering recipe. I’ll definitely have to try it sometime, especially when it makes for such a hearty, healthy meal, that’s sure to be most satisfying.
★★★★★
Cara
March 31, 2015 at 9:25 amHope you love it as much as I do Kiki 🙂
Traci
March 18, 2015 at 3:21 amWhat a sammich, Cara! We love tempeh, as well, and are always looking for new ways to use it. I will soon be making my own with the tempeh starter I’ve found. Curious about the bread used in your beautiful photos…I checked the bread recipes you linked above, but they don’t look like the same bread you’ve used here. I’d love to know what bread this is. It looks amazing! Thanks!
Marly
March 15, 2015 at 12:03 pmThis may be my new favorite way of eating the rainbow! Pinned!
Glutenfreeveganpantry
March 10, 2015 at 2:46 amThis sandwich looks sooo tasty. I’m always on the hunt for gluten free vegan lunches and this one fits the bill. Sandwiches are the go to lunch for a lot of people and this is why! I’m soooo going to eat this.
Cara
March 10, 2015 at 6:49 amI hear you! I try my best to branch away from eating sandwiches for lunch and add more variation but there is always something extremely comforting about a HUGE, layered tempeh sandwich 🙂
Alice @ Hip Foodie Mom
March 9, 2015 at 2:27 pmI love this!!!!
Cara
March 10, 2015 at 6:49 amThank you so much Alice, you are so sweet, xo.
Anjali @ Vegetarian Gastronomy
March 9, 2015 at 2:07 pmHi Cara! Love the picture of the tempeh sandwich!! I would’ve loved to see you bite into that ha! I had some tempeh in the fridge and was planning on making my peanut sauce to marinate the tempeh in, but you’ve inspired me to create a tempeh sandwich recipe instead! I have some tempeh marinating as we speak with a new combination of flavors…hoping it turns out just as great as this sandwich!! Thanks for the inspiration! I need to make your GF bread for my brother!!!
Cara
March 10, 2015 at 6:51 amI’m not even kidding when I said I ate this with a fork and knife. There is NO WAY I could stuff it into my face, ha 🙂 I cannot wait to hear how your tempeh turns out. A peanut sauce sounds amazing, lady–I’m gonna have to do something like that!
Robyn Stone | Add a Pinch
March 9, 2015 at 9:55 amThis sandwich looks absolutely deee- licious! Love those appetizing layers!
Cara
March 10, 2015 at 6:51 amThank you so much for visiting, Robyn! Really appreciate the comment, xo.
Maggie @ Veg Fiend
March 8, 2015 at 6:07 amI love the rainbow tomatoes 🙂 Makes me hopeful that spring and summer are coming as I stare at the snow out the window. I think this would also be super yummy with vegenaise!
Cara
March 10, 2015 at 6:52 amSummer is almost here Maggie, just believe 🙂 ha And yes, vegenaise is a GREAT addition (not gonna lie, there may or may not be a layer in there)…
Caitlin
March 8, 2015 at 4:48 amnow that’s what i call a sandwich!
Cara
March 10, 2015 at 6:53 amAnd all the sandwich people said AMEN.
Ciel
March 7, 2015 at 8:42 amWhy is your tempeh sandwich made on gluten free bread? Isn’t tempeh made from wheat and therefore contains gluten? Are there gluten free varieties?
christine
March 7, 2015 at 8:55 amI understand that tempeh is made from fermented soya beans, not wheat:)
Cara
March 10, 2015 at 6:54 amThank you for responding back Christine. You are right! Tempeh is made from soybeans. There are some brands that use wheat, Ciel, but for the most part it is a gluten free food. Hope that helps!
Tricia
March 7, 2015 at 8:03 amLooks oh so good!
Cara
March 10, 2015 at 6:54 amThank you Tricia 😉