26 December 2013

Recipe: Tempting Tempeh Sandwiches

Recipe: Tempting Tempeh Sandwiches

SummaryIf you prefer a finer texture to this spread you can combine all of the ingredients in a food processor and pulse to the desired consistency. In addition to using for sandwiches, the spread is also great spooned into lettuce leaves or celery, or spread on crackers.


  • 1⁄4 cup vegan mayonnaise, homemade or purchased
  • 2 teaspoons prepared mustard
  • 2 tablespoons rice vinegar
  • 1 tablespoon low-sodium tamari
  • 1⁄2 teaspoon sriracha
  • 8 ounces tempeh, steamed and cooled
  • 1⁄2 to 3⁄4 cup finely chopped fresh or canned pineapple, blotted dry
  • 2 celery ribs, minced
  • 4 scallions, minced
  • 1⁄2 cup unsalted dry-roasted cashews, chopped or crushed
  • 1⁄4 to 1⁄2 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 8 slices bread
  • Lettuce leaves


  1. 1. In a mixing bowl, combine the mayo, mustard, vinegar, tamari, and sriracha. Mix until well blended. Finely chop the steamed and cooled tempeh and add it to the bowl. Stir in the pineapple, celery, scallions, and cashews and season with salt and pepper. Mix well. The sandwich filling can be used immediately or covered and refrigerated for later use.
  2. 2. To make the sandwiches, spread the tempeh mixture onto your favorite bread, top with lettuce leaves, and serve.
Diet type: Vegan
Number of servings (yield): 4

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