Freshly pickled vegetables, a spicy sauce, and savory marinated tempeh all combine to create layers of spicy, pickley, sourish-sweet, umami wonder and one of our favorite sandwiches.
Ingredients
- 3 tablespoons (45 ml) tamari
- 2 tablespoons (30 ml) seasoned rice vinegar, divided
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ¼ teaspoon cayenne pepper
- 8 ounces (227 g) tempeh, simmered, cut in half laterally, then vertically to form 4 thin patties
- ½ cup (72 g) daikon matchsticks
- ½ cup (112 g) cucumber matchsticks
- ½ cup (56 g) grated carrots
- 2 tablespoons (10 g) minced scallion
- 1 tablespoon (9 g) minced jalapeño, or to taste
- 1 tablespoon (15 ml) fresh lime juice
- ½ teaspoon agave nectar, or to taste
- 1 clove garlic, minced
- ¼ teaspoon grated fresh ginger root
- Salt and pepper
- ¼ cup (56 g) vegan mayonnaise
- 2 teaspoons sriracha, or to taste
- High heat neutral-flavored oil, for cooking the tempeh
- 4 (5-inch, or 13 cm) pieces of French bread, sliced in half laterally, some insides removed, toasted
- Handful fresh cilantro leaves
- 8 leaves romaine lettuce
How to Make It
- Combine the tamari, 1 tablespoon (15 ml) vinegar, the onion powder, garlic powder, ginger powder, and cayenne pepper in an 8 x 11 inch (20 x 28 cm) baking dish. Put the tempeh patties into the marinade. Marinate for 1 hour or cover and refrigerate up to 12 hours.
- Stir together the daikon, cucumber, carrots, scallion, jalapeño, remaining tablespoon (15 ml) vinegar, lime juice, agave, garlic, and fresh ginger in a medium-size bowl. Season to taste. Cover and refrigerate for 1 hour. Longer refrigeration (up to 2 days) will lead to a more pickled flavor.
- Stir together the mayonnaise and sriracha in small bowl. Cover and refrigerate.
- Heat a thin layer of oil in a large skillet over medium-high heat. Cook the tempeh for 3 to 5 minutes until browned. Turn over to cook the second side for 3 to 4 minutes also until browned.
- To assemble the sandwiches, spread the inside tops and bottoms of the bread evenly with the spiced mayonnaise. Place a piece of tempeh on each bottom. Using a slotted spoon, top the tempeh with one-quarter of the pickled vegetables, a few pieces of fresh cilantro (to taste), and two lettuce leaves. Put the tops on the sandwiches and serve.
