tagLine 2
header 3
spacer 11
Garlicky Tempeh Sandwiches
spacer 4spacer 15
 
Garlicky Tempeh Sandwiches
Tempeh and tri-colored peppers are bathed in a savory marinade to make the filling for this delicious grilled sandwich from VegNews columnist Beverly Lynn Bennett. If slightly warmer temperatures are turning your thoughts to picnics, try these stellar sandwiches for your next meal enjoyed al fresco. Tempeh's texture makes the perfect stand-in for traditional Italian sausage in these fantastic hand-holds. Just be sure to bring a cloth napkin for everyone—these can be a little messy! For more great summer eats, check out Allyson Kramer's 3 Irresistible Gluten-Free Summertime Eats on VegNews.com.
leftDottedLine
Serves 6
What You Need:
For the Garlic & Herb Marinade:
1/2 cup olive oil
1/2 cup lemon juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons freshly chopped basil
2 tablespoons freshly chopped parsley
1 tablespoon nutritional yeast
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the sandwiches:
1/2 cup Garlic & Herb Marinade
1/4 cup tamari
2 tablespoons balsamic vinegar
1-1/2 tablespoons ketchup
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped thyme
1/4 teaspoon ground fennel
1/4 teaspoon crushed red pepper flakes
3 8-ounce packages tempeh
1 green pepper, cut into quarters lengthwise
1 red pepper, cut into quarters lengthwise
1 orange or yellow pepper, cut into quarters lengthwise
2 red onions, cut into 1/2-inch slices
6 whole grain buns or rolls, split
Mustard, vegan mayonnaise, or other condiments, for serving
leftDottedLine 3
What You Do:
1. For the Garlic & Herb Marinade, in a small bowl, place all ingredients and whisk well to combine. Add tamari, balsamic vinegar, ketchup, rosemary, thyme, fennel, and pepper flakes. Whisk again to combine and set aside.

2. Cut tempeh into 4-ounce portions, yielding 6 pieces. Place tempeh pieces in a large casserole dish. Place peppers and onion in a separate casserole dish. Drizzle 1/3 of the marinade over tempeh and 1/3 of marinade over vegetables. Place both casserole dishes in refrigerator and leave to marinate for several hours.

3. On a heated grill, place tempeh and vegetables and brush with remaining marinade. Grill tempeh until well-browned, about 5 to 7 minutes per side, and vegetables until tender, about 3 to 4 minutes per side, or until grill marks appear. Using metal tongs or a spatula, transfer cooked tempeh and vegetables to a large platter for service. If desired, grill buns for 1 to 2 minutes. Assemble each sandwich with one portion of tempeh, a few slices of grilled peppers and onions, and desired condiments.

Chef's Tip: Use the Garlic & Herb Marinade to marinate vegetables, tofu, or faux meat; as a basting sauce during grilling; or as a base for other sauces and dressings. It will stay fresh in an airtight container in the refrigerator for 5-7 days.
leftDottedLine 4
More Food News!
Food: 6-Ingredient Homemade Vegan Ice Cream
Food: Spicy Korean Burgers Add a Sizzle to Summer
News: Quiznos Announces Phase-Out of Gestation Crates
News: India Bans Animal Testing on Cosmetics
Buzz: 7 Vegan Summer Beauty Essentials
Buzz: 5 Amazing Vegan Subscription Boxes
Travel: The 5 Top Tips For Vegan Camping
Planet: The Problem with Palm Oil
VegNews on Tumblr: Easy Nutter Butter Ice Cream Pie
VegNews on Pinterest: Chocolate-Brownie Whole Grain Muffins
VegNews on Instagram: Hearty Veggie Curry
This Week's Must-Have: Vegan Breakfast Burritos
What's Cooking: Quinoa Nachos
spacer 10
spacer 12 spacer 13
share
fb twitter    
 
rightDotLine 7
forwardFriend
spacer 6
rightDotLine 2
spacer 8

RC.Vitasoy.6.13.jpg
 
spacer 5
rightDotLine 3
Find Us On
Facebook
Twitter
Pinterest
Tumblr
Instagram
YouTube
spacer 7rightDotLine 4
Our Website
VegNews.com
rightDotLine 5spacer 9
Trouble viewing this email? We hate that. Click here for the pretty version.
spacer
©2013 All rights remain ours | Contact Us | VegNews.com




If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe

VegNews Magazine
3505 20th St.
San Francisco, California 94110
US