The vegan tempeh sandwich that encompasses fall and all its flavors! Smoky tempeh, sweet apples and spicy arugula, a perfect dipper for those winter soups.
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.
Soup and sandwich, relationship goals
I love soup and all, but often times I feel like I need something with a little chew. Which is why more often than not, you’ll see me dipping thinks into my soups. From bread,
to crackers (scratch that, crackers get mushy in soup and that makes me gag), to pretzels to sandwiches! And this sammy is no exception.
Not only does it have a flavor bomb so bomby (does that even make sense?) but it pairs perfectly with my Ultimate Creamy Winter Squash Soup. Oh you haven’t tried that soup yet? Do it. Stat. Because it’s reaaaally cozy and good.
Making sandwich perfection
So let’s say we’ve had a long day. And we are really tired. Like almost grab a bag of chips and call it dinner tired. But we are such food snobs, that flavor is like life and if we don’t eat something delicious it could be detrimental.
So we remember that there is a package of smoky tempeh in the fridge (I like this one), and of course we have apples and arugula because all things fall right now. And then all we need to match the flavors of smoky tempeh, sweet apples and spicy arugula is some Caramelized Onion Aioli.
So if you happen to not be able to make this aioli (which I get, but really though, make it), then you could just use some vegan mayo and call it a day. But it would be a very sad day.
If you have all these things (or you are smart enough to plan and get them prepped the day before), then making this tempeh sandwich goes a little something like this:
- Bake tempeh. Gather ingredients.
- Smooth aioli on bread, divide ingredients between bread slices and serve sandwich. Or try to before little hands steal it away (#3 is the cutest little chubby hand model).
Apple, Arugula and Smoky Tempeh Sandwich
- If using prepackaged smoky tempeh strips, then cook them in a toaster or regular oven or in a pan on the stove until crisp.
- If making your own, then see notes on the options I have.
- Toast bread, then smooth aioli on 4 of the slices.
- Divide tempeh, apple slices and arugula between the 4 slices of bread. Top with the rest of the bread slices.
- Dig in! Pairs great with my Ultimate Creamy Winter Squash Soup.
- You can buy premade smoky tempeh slices (see the link on the one I use in the ingredients) or you can make your own. Be advised that store bought smoky tempeh may have gluten. If you make your own, you can make my BBQ flavored tempeh and slice it into thin strips, or you can also make coconut bacon for a more bacon like flavor. You could also use the marinade from the coconut bacon (I'm guessing you'd need to double it) and rub it on thin strips of tempeh to marinate a bit, then cook it. I haven't tried this but just an 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 you can make less.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.