This open-faced sandwich utilizes micronutrient- and protein-packed tempeh as the star ingredient. In contrast to tofu, tempeh is made by fermenting whole soybeans, which makes it a great source of fiber since the entire bean is included. The apples soften and mellow as they roast, and - along with the creamy honey mustard sauce - complement the tempeh perfectly.
Ingredients
- 1 8-ounce package tempeh, halved lengthwise, then crosswise to make 4 squares
- 1 small Fuji apple, cored, halved and thinly sliced
- 1/2 cup apple cider
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons tamari
- 1 1/2 teaspoons honey
- 1/2 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 4 slices whole wheat bread, toasted
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- 1 tablespoon organic mayonnaise
- 4 leaves green leaf lettuce
Directions
- Preheat to 350°F.
- Arrange tempeh on a baking sheet in a single layer and top with overlapping apple slices.
- In a medium bowl, whisk together juice, oil, vinegar, tamari, honey, cumin and pepper, then pour mixture over tempeh and apples. Bake until most of the liquid is evaporated, tempeh is golden brown and apples are softened, 40-45 minutes. Set aside to cool slightly.
- In a small bowl, whisk together mustard, honey and mayonnaise.
- Spread mustard sauce on bread, cover with lettuce and top with baked tempeh.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.