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.
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.