Recipes

 

Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Date Balsamic Tempeh Sandwich

This delicious vegan sandwich is the perfect lunch recipe to whip up for a flavorful protein packed sandwich. This vegan sandwich is packed with vegetables, and healthy plant based protein. This recipe is vegan, gluten-free, oil-free, refined sugar-free, high protein, and high fiber!

I always seem to forget the endless sandwich creations that can be made vegan. Before I went vegan, sandwiches were one of the core meals in my diet. When I stopped eating meat I still enjoyed sandwiches with cheese and vegetables, and then when I stopped eating cheese I really just stopped eating sandwiches all together. However the longer I have been vegan, and the more foods I become aware of, the more I realize that there are so many more vegan sandwich creations to be made out there.


I absolutely love anything balsamic, and I love tempeh, so I figured why not make some balsamic date tempeh. I found the PERFECT vegan cream cheese, Love Le Grand. I usually don't buy vegan cheeses, or really anything pre-made, but I saw this item on the side isle at Walmart and decided to take a look at the ingredients. They were so minimal, and "clean" that I had to give it a try(not to mention it was extremely affordable). All these flavors combined with some delicious fresh vegetables made the perfect healthy vegan sandwich.


Recipe

Total Time: 15 Minutes

Serves: 4

Ingredients:

- 2 Packages Tempeh

-4 Carrots

-Spring Mix

-1 Large Tomato

-1 English Cucumber

-1/4 Cup Balsamic Vinegar

-2 Tablespoon Date Syrup

-1 Tablespoon Vegan Cream Cheese ( I used Love Le Grand)

- 8 Slices of Ezekiel Bread


Directions:

  1. Start by creating your marinade. Combine the date syrup and balsamic vinegar together. You may need to add the smallest amount of water to this marinade to create the right consistency.

  2. Now cut your tempeh. You will do this by cutting each tempeh block once down the middle so you have 4 even tempeh squares. Next you will cut those in half, so they are thinner squares.

  3. Next place your tempeh in a shallow dish and cover fully with the marinade, tossing the tempeh around. Let sit while you complete the remaining steps.

  4. Time to cut all your veggies. I simply slice all the veggies into round, except carrots which I pealed into thin strips.

  5. Time to toast your bread and cook your tempeh. Place the tempeh in a frying pan and cook, flipping every so often, until it is cooked all the way through.

  6. Spread the vegan cream cheese on the toast, add the vegetables and tempeh, and enjoy!