Tuesday, October 17, 2006

Sesame tempeh sandwich, with soup

I was very eager to get this recipe going. The Sesame Tempeh sandwich from Urban Herbivore is so incredibly tasty, and I knew it would be difficult to duplicate.

(I borrowed the boy's camera for the photos!)

Ginger, tempeh and sprouts

I started by researching some tempeh marinades, and blending it with the Tempeh Bacon recipe from Vegan With a Vengeance. Here is some minced ginger, the package of tempeh, and some sprouts.

Marinating sesame tempeh

The marinade consisted of*:
  • about 3 tablespoons of soy sauce
  • a couple of dashes of liquid smoke
  • about 1 inch of ginger, peeled and minced
  • 1/4 cup of apple cider
  • 1/2 teaspoon of garlic powder
  • 2 teaspoons of sesame oil
  • 1/3 small can of tomato paste
*all approximate. I didn't actually measure anything.

The tempeh was steamed for about 10 minutes. I've never really cooked with tempeh, but apparently people tell ya to steam it first. Anyway, afterwards I sliced it into 1/4 inch slices, and then sliced along the width so the strips weren't too long.

The tempeh marinated for about 1/2 an hour and I have a bunch left over and marinating for another meal. Maybe for lunch tomorrow...

Frying tempeh

The tempeh didn't get too crispy in the frying pan (fried with some more sesame oil) - kinda went straight from uncooked to seared in a short amount of time, even though I cooked it on medium-low for a bit before turning the heat up. The smell was wonderful as it filled the apartment!

Sesame tempeh sandwich, with butternut squash soup

While the tempeh was marinating, I roasted a butternut squash and made a soup to have with our sandwiches. Sandwich accompaniments were roasted yellow pepper and cremini mushrooms, wasabi lime dijon (!!), radish and alfalfa sprouts, and a big dollop of vegenaise.

While it doesn't have the same flavour or drier texture as the Urban Herbivore tempeh, I really liked the sandwich. It was very comforting and flavourful. If anyone else decides to try it, I suggest marinating the tempeh for longer and cooking it a bit longer on lower heat. I can't wait to hear if anyone does try it, and how all the other sandwiches turn out!


At October 17, 2006 11:03 PM, Blogger michelleknits said...

That sounds great! And I totally want that mustard!

Hmm, maybe too much liquid on the marinade from the tempeh affected the crispiness? But really moist tempeh can be lovely, too. So cute -- your first tempeh!

At October 18, 2006 12:02 AM, Anonymous Sara said...

Your sandwich looks so-ooo good!

I especially like all the 'extras' you added to enhance the flavours of the sandwich...dijon, grilled pepper, radish, etc.

The presentation is also quite attractive and equally enticing. It's all making me very hungry.

At October 18, 2006 8:41 AM, Blogger Carla said...

You went all out! Welcome to the tempeh appreciation club!

At October 18, 2006 11:14 AM, Blogger stagflation said...

Is that apple cider, or apple cider vinegar? I've seen tempeh marinades involving vinegar, but not apple cider (plus, I have apple cider vinegar, but no apple cider)

At October 18, 2006 12:19 PM, Blogger mishka said...

it was just apple cider, but I would imagine apple cider vinegar could work, too, in a smaller amount. It wouldn't add sweetness, but it would be good for adding acidity to the marinade.

At October 18, 2006 10:16 PM, Blogger vania said...

wow, that soup sounds good too. J and i love good sandwiches with soup. i'm making a tempeh sandwich too. your's looks great, and i'm sure way better than UH - cuz you made it just for you!


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