Buffalo Cucumber Tempeh Sandwich Recipe

Name: Buffalo Cucumber Tempeh Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic (peeled); 1 cup olive oil (or just enough for garlic to float); 1 cup neutral oil (for frying); 1 (12 ounce) package tempeh; 2 cucumbers; 1/2 cup hot sauce (preferably Frank's RedHot); 2 tablespoons shallots (chopped finely); 4 sturdy whole grain sandwich rolls; 1/2 cup blue cheese (crumbled, nothing fancy); 1 cup mayonnaise; 2 carrots (grated); salt & pepper

Servings: persons

1 head garlic (peeled)
1 cup olive oil (or just enough for garlic to float)
1 cup neutral oil (for frying)
1 (12 ounce) package tempeh
2 cucumbers
1/2 cup hot sauce (preferably Frank's RedHot)
2 tablespoons shallots (chopped finely)
4 sturdy whole grain sandwich rolls
1/2 cup blue cheese (crumbled, nothing fancy)
1 cup mayonnaise
2 carrots (grated)
salt & pepper

1
Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if the pan becomes too dry.
2
Heat the peeled garlic cloves with the olive oil in a small pot to 180 degrees F for 20 minutes or until slightly browned and tender. About halfway through, the cloves should begin to float. Drain and reserve the oil.
3
Mash the garlic with a fork, then whisk in the hot sauce, shallots, and 1 tablespoon of the garlic oil reserved in step 2.
4
Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut them in half lengthwise again, then into 1/4 inch slices. Toss with the buffalo sauce.
5
Spread the mayonnaise on both halves of each bun. Assemble the sandwiches with tempeh on the bottom, then salt and fresh ground pepper if desired, then cucumbers, blue cheese, and finally carrots.
6
Tip: You can use the leftover garlic oil in other recipes.

1852

kcal

Calories

170

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 head garlic (peeled), 1 cup olive oil (or just enough for garlic to float), 1 cup neutral oil (for frying), 1 (12 ounce) package tempeh, and more.

Yes, Buffalo Cucumber Tempeh Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Cucumber Tempeh Sandwich

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