Italian Tempeh Open Sandwich With Balsamic Glaze
Don’t be put off by the length of this recipe because it’s incredibly quick and easy! One of the Viva! team said it was the best sandwich they’d ever eaten – oh, and there’s no marinating involved, even better!
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Preparation time
10 min
Cook time
10 min
Total time
20
Cuisine
Italian
Meal
- lunches
Servings
2
Ingredients
Tempeh sauce
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp Italian mixed herbs
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp syrup (eg maple or agave)
- ½ tsp salt
- ¼ tsp black pepper
Tempeh
- 200g/7 oz tempeh, cut into 0.5cm thick slices (either rectangles, triangles or circles depending on the shape of your tempeh block or preference)
- Sprinkling of salt
- 2 clovs garlic, finely chopped
Other
- 2 soft ciabatta rolls (or any bread/rolls of your choice), sliced in half and option to lightly toast (use gluten-free if needed)
- 2 tbsp vegan green pesto (either use shop-bought or homemade)
- 1 tomato, sliced
- Handful of rosted peppers (from a jar), drained
- 1 tbsp capers, drained
- 50g/1.8 oz vegan mozzarella (or any vegan cheese of your choice)
- Handful of fresh basil leaves, stalks removed
- Handful of fresh rocket (optional)
- Balsamic glaze
- Salt and pepper, to taste
Instructions
Tempeh sauce
- Mix all the ingredients together in a jug or mug and set aside.
Tempeh
- Fry the tempeh in a little oil and a sprinkling of salt until golden on both sides, turning once.
- Add the garlic to the pan and fry for 2 minutes.
- Pour the tempeh sauce over the tempeh and into the pan. Turn the tempeh pieces over making sure they are covered in the sauce on both sides. Fry for a further 2 minutes.
Other/assembly
- Place the rolls sliced side up.
- Spread the pesto evenely over the open rolls.
- Evenly distribute the tomato, roasted peppers and capers.
- Add the tempeh then vegan mozzarella and melt under the grill if you prefer it warm and melted.
Keywords
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