Hello- Super quick post today for a super quick but so delicious sandwich. This is my second post in a row on tempeh. Well, I had a half package leftover from a few days ago that I need to use. If you aren’t familiar with tempeh, you should really check it out. It’s high-protein, inexpensive and being a soy product, pretty much takes on the flavors that you add to it. Trader Joe’s has their own version of it that I highly recommend.
I had some nice local sourdough bread at home so a sandwich was calling my name. Though I’m not a big mayo fan, I used Vegenaise which is a vegan mayo substitute. This was used to bind the tempeh and mushroom mixture and doesn’t really enhance the taste much. If you don’t have it, you could puree some silken tofu with a bit of lemon juice and salt or even use mustard instead. You can change up the bread as you like.
Tempeh and Portabella Salad Sandwich
1/2 package tempeh (any kind)
1 large portabella mushroom, sliced thinly
1/2 medium size onion, sliced
2 tsp oil
1 tsp garlic powder (or fresh garlic)
2 tsp Old Bay Seasoning or other seasoning of your choice
pinch of dried oregano
salt to taste
1 tbsp Vegenaise or other binder
4 lettuce leaves
2 slices of sourdough bread
1 tbsp Dijon mustard
Chop the tempeh into small chunks or crumble it with your hands and set aside. Heat a pan over medium heat and add oil when it gets hot. Add the mushroom pieces and onions and stir occasionally, allowing them to cook until almost done. Then add the tempeh pieces, garlic, seasoning, oregano and salt and a bit more oil if necessary. Allow to cook until the mushroom and onions are starting to brown and cook through. The tempeh doesn’t have to “cook” but you want to get it starting to brown. When it’s done cooking, remove the mixture to a bowl to cool for a few minutes.
While waiting for the mixture to cool, toast your bread. When it comes out, slather with mustard and put on a plate. Tear some lettuce leaves and place on both pieces of bread. Now go back to the tempeh mix – add the vegenaise and mix well. Taste for seasoning and put on top of your lettuce/toast. Place the pieces together and enjoy!
The other day I discovered that Trader Joe’s is carrying a new product called Chicken-Less Salad with carrots, celery and currants. I was intrigued, but after reading the ingredients, decided that it sounds okay if not good. Well, it’s good, really good!
The bit of crunch from the carrots and celery, the dijon mustard and the chewy currants really come together for a nice flavor profile. The base is made from their gardein-style chicken strips and vegenaise, both products I eat occasionally. Try it if you can get it! I had about 1/2 cup of it on toasted bread with a bit of extra vegenaise. This would be great as a filler for lettuce cups too! -Claire
Hello! This is a super quick post for a super quick sandwich. I have been racing the clock all morning trying to get errands and chores done. My friend S and I are meeting for a lunch run and I had to eat properly before heading out. This sandwich is quick, light and satisfying. The main thing that takes a bit of time to prepare is the “bacon”. With my quick version, it takes only 10 minutes (no marinating this time). I hope you try it out!
Mushroom “Bacon” and Avocado Sandwich
1 lb. mushrooms, crimini or button or portabella
a few pinches salt
1 tbsp oil (grape seed, olive, etc.)
1 tbsp tamari or soy sauce
dash or two of garlic powder
dash or two smoked seasoning or liquid smoke
1 tbsp maple syrup
2 slices bread
1 tbsp vegenaise or mayo or your choice
2 lettuce leaves, washed and dried
1/4 avocado, sliced
1 tomato, sliced
salt and pepper to taste
Clean and slice the mushrooms. Place the 1 tbsp oil and half the mushrooms in a heated cast iron skillet in a single layer, sprinkling with a pinch of salt:
Let the mushrooms cook until lightly browned on the first side. Scoop them to the side and repeat with the other half of the mushrooms. When these are brown on the bottom, stir together and sauté for a minute or two until they are cooked and a bit dry. Sprinkle over the mushrooms: tamari, garlic powder, smoke ingredient and maple syrup. Stir and turn off heat.
Toast the bread, if you like. Slather some mayo of your choice on one slice and top with the tomato. On the other slice layer the avocado. Sprinkle with salt and pepper to taste. Top with lettuce and “bacon”. Press slices together and eat. Enjoy!