Balsamic Tempeh Sandwich with Apple and Onion
I love a good PB&J as much as the next guy, but sometimes I crave something that tastes a little more…adult.
Something magical happens when Granny Smith apples, red onion and balsamic vinegar come together – the combination of tart, sweet and tangy is one of my favorites. Usually, I get my fix in a salad (generally, it has the word “harvest” in the name), but I’ve been on a real sandwich kick lately. Slabs of browned tempeh make this a hearty lunch – and just so happen to be the perfect vehicle for a slightly-sweet balsamic marinade.
On its own, this sandwich is pretty heavenly, but as I sit here with half of it already in my stomach, I can’t help but think that a slice of vegan cheddar, melted til brown and bubbly, would transform this dish from sandwich to religious experience.
Balsamic Tempeh Sandwich with Apple and Onion
Serves 2
For the marinade:
4 tablespoons balsamic vinegar
2 tablespoons sugar-free maple syrup
2 tablespoons tamari soy sauce
1 clove garlic, minced
4 oz. tempeh, sliced lengthwise
For the sandwich:
1 Granny Smith apple, sliced thinly
1/2 red onion, sliced thinly
4 slices of whole wheat bread, toasted
1. Combine the ingredients for the marinade. Marinate tempeh in the fridge overnight.
2. Cook tempeh in a frying pan until browned well on both sides.
3. Assemble sandwich ingredients on bread, using any leftover balsamic marinade to drizzle on the toppings.
Nutrition per Serving: 258 calories, 7g fat, 37g carbohydrates, 16g protein.
