Tempeh, Pepper, and Spinach-Pesto Sandwich Recipe

Name: Tempeh, Pepper, and Spinach-Pesto Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (227 g) tempeh, sliced into 16 strips (cut in half lengthwise, each half cut into 8 thin strips); 1 1/2 tablespoons (23 ml) reduced-sodium soy sauce; 2 teaspoons (10 ml) liquid smoke; 1 teaspoon Dijon mustard; 1 1/2 teaspoons toasted sesame oil; 1 teaspoon granulated onion; 1/2 teaspoon paprika; 1/4 teaspoon chipotle chile powder (optional); 2 cloves garlic, quartered; 1 1/2 teaspoons (7.5 g) light brown sugar; 1/4 cup (56 g) vegan mayonnaise, store-bought or homemade (see Notes); 1/2 cup (60 g) Spinach Pesto (see Notes); 8 slices whole-grain sandwich bread, toasted; 2 whole roasted red peppers, patted dry and halved; 3 3/4 cups (113 g) fresh baby spinach leaves or (75 g) baby arugula

Servings: persons

8 ounces (227 g) tempeh, sliced into 16 strips (cut in half lengthwise, each half cut into 8 thin strips)
1 1/2 tablespoons (23 ml) reduced-sodium soy sauce
2 teaspoons (10 ml) liquid smoke
1 teaspoon Dijon mustard
1 1/2 teaspoons toasted sesame oil
1 teaspoon granulated onion
1/2 teaspoon paprika
1/4 teaspoon chipotle chile powder (optional)
2 cloves garlic, quartered
1 1/2 teaspoons (7.5 g) light brown sugar
1/4 cup (56 g) vegan mayonnaise, store-bought or homemade (see Notes)
1/2 cup (60 g) Spinach Pesto (see Notes)
8 slices whole-grain sandwich bread, toasted
2 whole roasted red peppers, patted dry and halved
3 3/4 cups (113 g) fresh baby spinach leaves or (75 g) baby arugula

1
Preheat the oven to 400F (200C, or gas mark 6).
2
Line a baking sheet with parchment paper or a silicone baking mat.
3
To make the bacon: Place the tempeh slices in a shallow dish.
4
Combine the soy sauce, liquid smoke, mustard, oil, onion, paprika, chile powder, garlic, and brown sugar in a small bowl.
5
Pour on top of the tempeh slices, carefully brushing it allover on both sides.
6
Spread on the prepared baking sheet.
7
Lightly coat the top of the tempeh with cooking spray.
8
Bake for 10 minutes, flip over, lightly coat with spray again, and bake for 10 minutes longer, or until golden brown.
9
Transfer to a wire rack.
10
(The bacon is at its crispiest right out of the oven.)
11
To assemble the sandwiches: Combine the mayonnaise and pesto in a small bowl.
12
Apply 1 tablespoon (15 g) on every slice of bread.
13
Place 4 slices of bacon on 4 slices of bread.
14
Top each sandwich with half a roasted red pepper, 1 scant cup (28 g) spinach or (19 g) arugula, and the remaining slice of bread.

157

kcal

Calories

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 15 ingredients. The key ingredients include: 8 ounces (227 g) tempeh, sliced into 16 strips (cut in half lengthwise, each half cut into 8 thin strips), 1 1/2 tablespoons (23 ml) reduced-sodium soy sauce, 2 teaspoons (10 ml) liquid smoke, 1 teaspoon Dijon mustard, and more.

Yes, Tempeh, Pepper, and Spinach-Pesto 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.

Tempeh, Pepper, and Spinach-Pesto Sandwich

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