Tempeh Sandwich with Mushrooms, Caramelized Onions and Artichokes

This is an easy vegan recipe for a grilled tempeh sandwich with mushrooms, caramelized onions and artichokes. It’s savory, gooey, toasted, and basically a showstopper. No shade on reubens (I love them too! I mean, sauerkraut!!), but this is yet another way to enjoy tempeh on a hot sandwich. And honestly, it shouldn’t be missed!

This recipe makes 2 sandwiches.

A few things…

• ・You will need to marinate the tempeh for this sandwich by following this recipe. For best results, marinate overnight in the fridge.

• ・How you slice your tempeh is up to you. I used Lightlife Original Tempeh, because it’s in the shape of a long rectangle. I marinated the entire tempeh cake intact, and then, sliced it in half vertically to create 2 equal pieces. Some people like strips on sandwiches. Others like chunks. Do what suits you, and works for the tempeh you can find.

• ・Through trial and error, I’ve learned the assembly of this grilled tempeh sandwich impacts how easy it is to eat. I’ve found the best practice is as follows: bread, little bit of vegan cheese (LBOVC), chopped marinated artichokes, LBOVC, tempeh, LBOVC, fresh spinach, caramelized onions and mushrooms, LBOVC, bread. But you can always go rouge, and stack all the ingredients between the bread and hope for the best!

• ・From time to time, I like to make this sandwich in the toaster oven. I put the rack in the “bake” position. Then, I set the temperature to 400º F. I line a cookie sheet with non-stick aluminum foil, place the sandwich on top, and toast it for 4 minutes on each side. It’s quite a treat, and melts the vegan cheese really well.

• Please enjoy this delightful vegan grilled tempeh sandwich! And check out more UVK recipes, like Vegan Potato and Onion Pierogi, Kale Pesto Sandwich with Seitan and Apples, Artichoke Potato Salad, Vegan Cucumber Mint Sandwiches, Lemon Artichoke Asparagus Soup, Roasted Garlic Spinach Artichoke Dip and more.

Tempeh Sandwich with Mushrooms, Caramelized Onions and Artichokes

1 batch marinated tempeh with garlic, thyme and Hungarian paprika – (I used an 8 ounce package of plain Lightlife Original Tempeh. See notes above for some pointers about slicing it)

2 Tbsp olive oil

1 medium red onion, thinly sliced

1 large portobello mushroom, thinly sliced

4 pieces of bread

Vegan butter, to spread

½ cup chopped marinated artichokes (I chopped up Cara Mia Marinated Artichokes)

2 handfuls of fresh spinach leaves

Vegan mozzarella shreds, to taste

1. Marinate the tempeh for the sandwich by following this recipe.

2. Once the tempeh is done marinating, it’s time to work on the rest of the ingredients for the sandwich. In a skillet, add 1 Tbsp olive oil, the red onion, and a dash of salt over medium-high heat. Stir around the onions until they soften. Then, turn the heat down to low. Stir every 2-3 minutes until they are caramelized ( ~10-15 minutes total).

3. After the onions are caramelized, add the mushrooms to the skillet over medium heat. Stir until the mushrooms are cooked through. Remove from heat.

4. Now, it’s time to cook the tempeh. In a new skillet, add 1 Tbsp olive oil. Add the marinated tempeh. Cook over medium-low heat, and flip every 2 minutes until all sides are browned. Remove from heat.

5. Now, it’s time to assemble the tempeh sandwich. Butter one side of a piece of bread. Place the bread, buttered side down, in the middle of a skillet. Next, layer the sandwich ingredients onto that piece of bread (vegan cheese, artichokes, vegan cheese, tempeh, vegan cheese, spinach, caramelized onions and mushrooms, vegan cheese). Grab a second piece of bread. Butter one side and place it on the top of the sandwich buttered side up in the skillet.

6. Grill over low heat for ~4 minutes on each side or until nicely toasted and cooked through. Remove from skillet and serve.