Grilled Tempeh Sandwich

Warm, delicious, and a soul-satisfying vegan comfort food, grilled tempeh sandwiches will quickly become a go-to vegan lunch or dinner when you need a filling vegan meal. This vegan sandwich recipe is best when cooked with a panini press but it can just as easily be prepared in a grill pan or skillet.
Warm, delicious, and a soul-satisfying vegan comfort food, grilled tempeh sandwiches will quickly become a go-to vegan lunch or dinner when you need a filling vegan meal. This vegan sandwich recipe is best when cooked with a panini press but it can just as easily be prepared in a grill pan or skillet.

Grilled Tempeh Sandwich

Serves 4

Ingredients:

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• 8-ounce package tempeh (your favorite variety)

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• 2 cups vegetable stock

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• 1/4 cup vegan mayonnaise

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• 1/4 cup finely chopped sun-dried tomatoes packed in olive oil (drained)

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• 1/4 cup finely chopped marinated artichoke hearts

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• 1/4 cup finely chopped red onion

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• 1 teaspoon agave or more to taste

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• 4 to 5 fresh basil leaves, rolled tight, thinly sliced crosswise

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• 8 slices sprouted bread

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• Olive oil

Directions:

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1. In a deep skillet, simmer tempeh in vegetable stock for 20 minutes. Remove tempeh and drain.

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2. Grate tempeh into a large bowl. Add mayonnaise, tomatoes, artichoke hearts, onion, agave, and basil. Stir to combine.

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3. Heat sandwich press or place a grill pan over medium heat on the stovetop. Spray press or pan with cooking spray.

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4. Brush bread with olive oil and make 4 sandwiches with tempeh mixture.

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5. Gently press sandwiches in press or place sandwiches in the pan and press down with a spatula. Cook until bread is toasted and crisp on both sides (you’ll flip the sandwiches one time if using the grill pan).

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6. Cut sandwiches in half and serve warm.

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