Gourmet & Colourful Tempeh Sandwich

Prep time: 25 minutes
Cooking time: 20 minutes
4 portions



For slices of sweet potatoes roasted:
Place the slices (one at a time) in the slots of a toaster. Roast 2 to 3 times, until the slices are tender and well toasted. Repeat with all slices, then set aside. If desired, sweet potatoes may also be roasted on a baking sheet (about 20 minutes at 375 degrees).


For the maple tempeh:

½ cup of water;
¼ cup of maple syrup;
2 tablespoons of soy sauce;
2 tablespoons of cider vinegar;
½ teaspoon of liquid smoke (optional);
1 block of frozen tempeh, or thawed.


In a small bowl, combine all liquid ingredients. Set aside.

Put the tempeh block in a small pot of boiling water. Boil for 10 minutes, drain, then rinse with cold water until the tempeh is warm enough to be handled with your hands. Cut the block into thin slices of about 4-5 mm. In a hot nonstick skillet, cook the slices about 4 minutes on each side. Reduce heat to medium-high, then pour half the liquid mixture. Leave to cook for 2-3 minutes, or until liquid is reduced. Turn the slices over one by one, then pour the other half of the liquid mixture in the pan. Leave to cook for 3 to 4 additional minutes, or until tempeh is well roasted. If necessary, add a little water to prevent tempeh from sticking or drying. Remove the tempeh from the pan and set aside.


For red cabbage salad:

1 cup of chopped red cabbage;
1 teaspoon of cider vinegar or lemon juice;
Salt and pepper to taste.
Mix all ingredients. Set aside.

For the creamy sauce with tahini and turmeric:

¼ cup of tahini (a liquid tahini will be easier to mix than a sesame paste);
¼ cup of water;
1 teaspoon of Dijon mustard or yellow mustard;
1 teaspoon of maple syrup;
1 teaspoon of turmeric powder;
Salt and pepper to taste.

Mix all the ingredients with a fork until you obtain a smooth texture (Note: it is normal for the tahini to become pasty when mixed with water. In case the mixture does not become liquid enough, you can simply add a little water, one spoon at a time, and mix well).

For the assembly, simply fill each slice of bread with kale, a toasted sweet potato, tempeh, cabbage salad and sauce to taste, then add with a second slice of bread. You will have enough to make 4 sandwiches. The sweet potatoes and the surplus tempeh can be used again, simple reheat when serving and take note that the cabbage salad and the creamy sauce will keep in the refrigerator up to about 5 days.


*Recipe and picture courtesy of Caroline Huard