Tempeh Club Sandwich

A classic dish with a healthy and tasty twist with tempeh bacon!

Yield: 
4 Servings

Recipe Categories:

Sandwiches and Wraps VeganNut-Free

Updated: Mon, 05/13/2019 - 9:13pm

Ingredients: 

Tempeh Bacon

  • 1 (8-ounce) tempeh package
  • ¼ cup maple syrup
  • 2 Tablespoons toasted sesame oil
  • 1 teaspoon cumin
  • Dash of cayenne
  • 1 Tablespoon each: garlic powder, black pepper, paprika & onion powder
  • ¼ cup soy sauce or tamari
  • Salt, to taste

Sandwich Fixings

  • 1 Tablespoon extra virgin olive oil
  • Veganaise
  • 12 slices bread of choice, toasted
  • 8 lettuce leaves, sliced in half
  • 16 tomato slices
  • Salt and pepper

Special Materials: 16 Frill picks to hold sandwiches together

Instructions: 
  1. Prepare Tempeh Bacon: Slice tempeh into 16 thin strips.
  2. Combine tempeh and remaining Tempeh Bacon ingredients in a shallow baking dish. Let marinade for about 5 minutes.
  3. While Tempeh Bacon marinates, heat 1 Tablespoon olive oil in a large skillet over medium-high heat.
  4. Lay Tempeh Bacon slices flat in a single layer in skillet. Carefully drizzle remaining marinade into skillet. Cook for a few minutes, then flip and cook for another few minutes or until both sides are crisp and brown.
  5. Transfer Tempeh Bacon to a paper towel-lined plate to soak up excess oil. Sprinkle with a little bit of salt and pepper over. Serve immediately or store in the refrigerator for about 2 weeks in an air-tight container.
  6. To assemble club sandwich: Line up 3 slices of bread in a row. Spread a small amount of Veganaise on each bread slice. Layer a lettuce half, tomato slice, and 2 pieces of Tempeh Bacon on first bread slice. Season with salt and pepper. Top with second bread slice. Repeat a second layer of lettuce, tomato, Tempeh Bacon, salt and pepper. Top with last bread slice - Veganaise side down. Gently press down on club. Repeat process with remaining ingredients to form 3 more sandwiches. Using a serrated knife, cut club diagonally into 4 triangles with each piece secured with a frill pick. Serve with potato chips and enjoy!