Apple and Tempeh Sandwiches
The baked tempeh in these open-face sandwiches is juicy and sweet. Use your favorite variety of apple to make this recipe since any kind will bake up nicely in the tamari and apple juice marinade.
1 (8-ounce) package tempeh, halved lengthwise, then crosswise to make 4 squares
1 small Fuji, Braeburn or Gala apple, cored and thinly sliced
1/2 cup apple juice
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons tamari
1 1/2 teaspoons honey
1/2 teaspoon ground cumin
Black pepper to taste
4 slices whole wheat sandwich bread
4 large leaves green leaf lettuce
- Preheat oven to 350°F. Arrange tempeh in an 8-inch-square baking dish in a single layer. Scatter apple slices over the top; set aside.
- In a medium bowl, whisk together juice, oil, vinegar, tamari, honey, cumin and pepper, then pour the mixture over the tempeh and apples. Bake until most of the liquid is absorbed, tempeh is golden brown around the edges and apples are soft and caramelized, 40 to 45 minutes. Set aside to let tempeh cool slightly.
- Spread one side of each slice of bread with a bit of honey mustard then top with a piece of lettuce and a piece of tempeh, with the baked apples arranged over the top. Serve.
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