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!
Notes
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 Aioli recipe will yield much more than needed here but you can refrigerate or freeze for later use, or you can make less.