Smokey Tempeh Sandwhich with Sweet Corn Salsa

veganchefday.com

Sandwiches are ingrained (pun intended) in food culture around the world. Yet we are becoming more concerned by the questionable nutrition of bread products. Gluten free bread can contain various sugar products hiding behind misleading pseudonyms.

In this recipe I substitute tempeh for bread. Tempeh is an underused ingredient in vegan food, yet it is quick to prepare, bold in flavour and texture, high in protein —and if that wasn’t enough it is also fermented.

This recipe takes 30 minutes to prepare, makes 2 servings and can be eaten hot or cold.

• 200 g / 1 block tempeh
• 2 Tbs tamari
• 1 Tbs water
• 1 tsp sweet smoked paprika
• 1 Tbs unflavoured coconut oil, or other oil suitable for frying

• 4 small tomatoes, sliced
• 1 Tbs nutritional yeast
• 125 g baby spinach

• 320 g canned sweet corn
• 1 handful coriander leaf
• Juice of lime
• 1/3 red pepper, finely chopped
• 1 spring onion, finely chopped
• Sea salt (or ground seaweed)

1.    Cut tempeh into two pieces diagonally, then slice through the middle to create four thin triangles.

2.    Mix the tamari with the water and paprika, pour onto the tempeh making sure both sides of of the tempeh are covered.

3.    Lay the tomato slices and sprinkle with nutritional yeast and a little salt.

4.    Put a large frying pan on a high heat, add a splash of water and the spinach.

5.    Cover with a lid or a large plate and reduce the heat to a simmer. After two minutes remove the spinach and put it on a cloth to drain.

6.    Blend half the sweet corn, coriander and lime juice in food processor or with a hand blender.  To this add the other half of the sweet corn, red pepper, spring onion and salt.

7.    Heat the coconut oil in the large frying pan on a high heat. Add the tempeh, fry until brown on both sides. This should just take about two minutes on each side. Tamari can burn easily be sure to remove the tempeh when it’s dark brown, if you wait a few more seconds it may go black and so be bitter.

8.    Put two pieces of tempeh on a plate, load with spinach, tomatoes, sweet corn salsa and the remaining tempeh.

You can grab this with your hands to eat, as you would a sandwich. But beware, it’s deliciously messy!