#tempeh

This tasty vegan sandwich with smoked tempeh, apple, and arugula is full of flavor and good for you. Putting together salty tempeh, sweet apple, and spicy arugula makes a great balance of tastes and textures. This is a great quick lunch or dinner option.

Ingredients: 200g tempeh, sliced thinly. 2 tablespoons soy sauce. 1 tablespoon liquid smoke. 1 tablespoon maple syrup. 1 tablespoon olive oil. 4 slices whole grain bread. 1 apple, thinly sliced. 1 cup arugula. 4 tablespoons vegan mayo. Salt and pepper to taste.

Instructions: Put soy sauce, liquid smoke, maple syrup, and olive oil in a bowl and mix them together. Put the tempeh slices in the mixture and let them sit for 15 minutes. Put the marinated tempeh slices in a skillet over medium-low heat. Cook for three to four minutes on each side, until the tempeh is golden brown. Toast the pieces of bread until they get a little brown. On each piece of bread, put vegan mayo. On half of the bread slices, put slices of tempeh, apple, and arugula. Add pepper and salt. Add the last few slices of bread on top to make sandwiches. Cut each sandwich in half and serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

A vegan twist on the classic BLT sandwich, featuring smoky and crispy tempeh bacon.

Ingredients: 1 package of tempeh, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 teaspoon liquid smoke. 1/2 teaspoon smoked paprika. 1 tablespoon olive oil. 8 slices whole grain bread, toasted. 1 cup lettuce leaves. 1 large tomato, thinly sliced. 4 tablespoons vegan mayonnaise.

Instructions: Mix soy sauce, maple syrup, liquid smoke, smoked paprika, and olive oil in a shallow dish using a whisk. Place the tempeh slices in the marinade and coat them completely. For at least 30 minutes, let it sit. Place the pan on medium heat. Spread out the tempeh slices and cook them for three to four minutes on each side, until they are crispy and browned. On one side of every toasted slice of bread, spread vegan mayonnaise. Put lettuce, tomato, and tempeh bacon slices on top of 4 pieces of bread. Add the last few slices of bread on top. Serve the sandwiches by cutting them in half.

Prep Time: 40 minutes

Cook Time: 10 minutes

A vegan and healthier take on the classic General Tso's Chicken, this dish features crispy tempeh cubes coated in a sweet, tangy, and slightly spicy sauce. It's perfect for those looking for a plant-based alternative without sacrificing flavor.

Ingredients: 1 block tempeh, cut into cubes. 1/4 cup cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon tomato paste. 1 teaspoon sriracha sauce. 1/2 cup vegetable broth. 1 tablespoon cornstarch mixed with 2 tablespoons water. 2 green onions, sliced. Cooked rice, for serving.

Instructions: Use cornstarch to cover the tempeh cubes. Warm the vegetable oil in a big pan over medium-high heat. For about 5 to 7 minutes, or until the tempeh cubes are golden brown on all sides, add them to the pan. Take it out of the pan and set it aside. If you need to, add a little more oil to the same pan and saut the garlic and ginger until they smell good. Put in the maple syrup, tomato paste, sriracha sauce, soy sauce, and vegetable broth. Use a stir to mix. Set the sauce on low heat and cook for two to three minutes. Combine the cornstarch and water, then add it to the pan and stir it around until the sauce gets thicker. Put the cooked tempeh back in the pan and mix it around in the sauce. Add two to three more minutes of cooking, until the tempeh is hot and the sauce covers it well. Put the General Tso's tempeh on top of cooked rice and top with sliced green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes