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!)
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.
The marinade consisted of*:
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...
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!
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!
(I borrowed the boy's camera for the photos!)
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.
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
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...
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!
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!
posted by mishka @ 9:38 PM
6 Comments:
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!
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.
You went all out! Welcome to the tempeh appreciation club!
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)
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.
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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