Fall isn’t always about soups and chills, sometimes you want a quick and easy sandwich. Or maybe just a little something to dip in your soup! That’s exactly what prompted me to make this fall inspired smoky stack of goodness. My Ultimate Creamy Winter Squash Soup turned out so yummy, that we ate it for a few days straight, but to mix it up I paired it with this little creation. What a good move on my part, pairs together like peanut butter and jelly! What’s there not to like about the sweet and savory flavors of smoky tempeh and apples paired with spicy arugula and my Caramelized Onion & Sage Aioli?
If you use packaged tempeh strips, this is a breeze to prepare. It literally took me about 5 or so minutes. But you can also make your own strips, and although you need to think ahead to allow them to marinate, it’s still a pretty easy meal. Either way, this sandwich is a great way to spice up the leftover soup and have a little dipper to eat it with, or just enjoy on its own. Hope you like it as much as we do!
Smoky Tempeh, Apple and Arugula Sandwich
- 1 package organic smoky or BBQ flavor tempeh strips (your brand may have some gluten from the soy sauce in the flavor) or make your own (see notes)
- 2 red apples, sliced
- 1 small bunch arugula
- 8 slices sprouted wheat or gluten free bread
- Caramelized Onion & Sage Aioli
note: You can buy premade smoky or BBQ flavored tempeh or you can make your own, see my BBQ Tempeh Sandwich recipe for one idea. I used red apples for this but any apples would work. The Caramelized Onion & Sage Aioli recipe will yield much more than needed here but you can refrigerate or freeze for later use or make less.
Toast bread and smooth aioli on 4 of the slices. Divide tempeh, apple slices and arugula between the 4 sandwiches. Pairs great with my Ultimate Creamy Winter Squash Soup. Enjoy!