I’m on a personal mission to break tempeh out of the well-worn paths of reubens and bacon. They are both favorites of mine, so it’s hard to dispute. But at the same time, I’ve dared myself to expand the range of possibilities and create equally simple, delicious ways to enjoy this delightful protein. And while it took a few tries to get it dialed in, I can say that this vegan maple mustard tempeh sandwich with apple slaw recipe does the trick.
This recipe makes 4 sandwiches.
A few things…
- I used Lightlife Original Tempeh due to it’s long rectangular shape. It’s easy to slice in half into 2 equal pieces that fit well on a bun. Keep the shape of your tempeh in mind.
- Don’t skip blanching the tempeh. It removes some of the bitter flavor and helps make the tempeh more receptive to the marinade.
- I selected the dijon mustard, because it has a strong flavor. While I didn’t test it, I think that stone ground mustard would also work well. If you try other kinds of mustard, I’d be interested in how it worked out.
- As an alternative, you could skip the sandwich and just serve the maple mustard tempeh as a main dish and the apple slaw as a side.
Please enjoy! And discover other UVK recipes, like Smoky Lentil Sauerkraut Buns, Vegan Cucumber Mint Sandwiches, Edamame Kale Slaw with Orange Sesame Dressing, Tempeh Sandwich with Mushrooms, Caramelized Onions and Artichokes, and Lentil Salad with Shiitake Mushrooms, Spinach and Miso-Mustard Dressing.
Maple Mustard Tempeh Sandwich with Apple Slaw
Marinade:
1 shallot, thinly sliced
3 Tbsp dijon mustard
2 Tbsp maple syrup
1 tsp garlic powder
½ tsp onion powder
Black pepper, to taste
2 8 ounce packages of tempeh (I used Lightlife Original Tempeh – see notes above)
2 Tbsp neutral oil of your choice (canola, avocado, etc)
Slaw:
2 Tbsp apple cider vinegar
¼ tsp agave
1 tsp neutral oil of your choice (canola, avocado, etc)
⅓ cup grated apple
1 Tbsp dill relish (OR finely chopped dill pickle)
1 Tbsp finely chopped fresh parsley
2 cups thinly sliced green cabbage
Salt, to taste (I added ~⅛ tsp)
4 sandwich buns, to serve (use gluten free, if you prefer)
Vegan mayonnaise, to taste
1. First, you mix together the marinade for the mustard maple tempeh sandwich. In a 8″ x 10″ glass pan, add the shallots, dijon mustard, maple syrup, garlic powder, onion powder and black pepper. Mix until it’s like a paste and set aside.
2. Fill a large skillet with water until it’s depth is ~1½ inches. Place it on the stove and bring to a boil over high heat. Add the tempeh and blanch it for 3 minutes. Remove the tempeh and cool slightly.
3. When it’s safe enough to handle, smear the tempeh with the maple mustard marinade on all sides. Evenly distribute the shallots underneath and on top of the tempeh cakes. Cover the pan and refrigerate overnight or for, at least, 8 hours.
4. When the maple mustard tempeh is done marinating, it’s time to make the apple slaw for the sandwich. In a mixing bowl, add the apple cider vinegar, agave, oil, salt, grated apples and dill relish. Stir together. Then, stir in the parsley and shredded cabbage. Taste and adjust flavors, if needed (more salt? agave? relish?). Set aside.
5. Next, add 2 Tbsp of the neutral oil to a large skillet. Warm the oil. Add the maple mustard tempeh and the shallots to the skillet. Pan fry until it’s lightly browned and cooked through.
6. It’s time to assemble the maple mustard tempeh sandwich! Spread some vegan mayonnaise across the heel of the bun. Top with the maple mustard tempeh and some sautéed shallots. Add the apple slaw on top of the tempeh, and then, place the crown bun on top. Serve immediately.