Lemon Tempeh, Lettuce and Tomato Sandwich

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_001

OMG, today is one of those days where I didn’t get enough sleep, and I was just feeling so tired I could barely even open my eyes. This made me want to cook something easy, simple, that didn’t take long, and it also made me realise something really important.

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_002

I seriously need more simple and easy recipes, because I know that sometimes, others may be in the same situation, having so little time, and needing to just whip up food within 10 minutes. This is one of those recipes that is super easy to make, takes a short time, and best of all, it’s super tasty as well.

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_003

So anyway, I am so happy I made this, because it turned out so great. I used the oven to toast the bread, you can use a bread toaster or anything else handy if you got it in the kitchen. The bread I used was Trader Joe’s, so it’s extra healthy ad has lots of different grains! You can pretty much use any type of bread.

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_004

I’m really glad that even easy and fast recipes can be so tasty, and I will seriously try and come up with more things like this in the future, especially more sandwich combos. If you have any ideas or requests, feel free to let me know as I love experimenting with new ideas.

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_005

So after I finish making these, I’m so going back to bed.

It’s also snowing a lot today, and the tree actually looks very pretty, though I kind of wish snow wasn’t so cold and wet so I could go outside and enjoy it!

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_006

Lemon Tempeh, Lettuce and Tomato Sandwich

6 slices whole wheat multigrain bread
A handful baby lettuce, arugula or spring mix of greens
2 tablespoons extra virgin olive oil
1/2 block tempeh
2 teaspoons lemon juice
1 teaspoon pure maple syrup
A pinch Himalayan/sea salt
A few generous sprinkles ground pepper
1 Roma tomato
A few sprinkles ground pepper
2 tablespoons Vegenaise (or other vegan mayonnaise)

Preheat oven to 350°F (176°C).

Take the bread out (if it’s in the freezer) and allow it to defrost.

Get the baby lettuce (or greens) prepared in a bowl, slice the tomato in very thin, round pieces and set aside.

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_007

Put the bread slices in the oven and bake for about 5 minutes on each side until it’s hard. If you like it browner, you may like to bake a little longer until it browns on both or one side.

Meanwhile, chop the tempeh in a thin square (if possible), and marinate it with lemon juice, pure maple syrup, salt and pepper. Give it a few minutes for it to marinate it, then turn the stove on high-medium high (6, or right under).

Put the tempeh slices on a saucepan sprayed with non-stick cooking oil and cook on one side for about 3-4 minutes, then flip over and cook for another 2-3 minutes until both sides have browned.

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_008

Assembling the sandwich: First, put a small amount of baby lettuces on the bottom of the sandwich. Then, drizzle about half a tablespoon of extra virgin olive oil on each sandwich on the lettuce. Add the tempeh block o top of the lettuce, then top it with a couple slices of Roma tomato. Sprinkle some ground pepper.

On the other bread slice, use a knife to butter knife to spread on a thin layer of Vegenaise. Close the sandwich, cut in half (if desired) and serve.

Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_009

Lemon Tempeh, Lettuce and Tomato Sandwich
Serves: 3
 

Ingredients
  • 6 slices whole wheat multigrain bread
  • A handful baby lettuce, arugula or spring mix of greens
  • 2 tablespoons extra virgin olive oil
  • ½ block tempeh
  • 2 teaspoons lemon juice
  • 1 teaspoon pure maple syrup
  • A pinch Himalayan/sea salt
  • A few generous sprinkles ground pepper
  • 1 Roma tomato
  • A few sprinkles ground pepper
  • 2 tablespoons Vegenaise (or other vegan mayonnaise)

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Take the bread out (if it’s in the freezer) and allow it to defrost.
  3. Get the baby lettuce (or greens) prepared in a bowl, slice the tomato in very thin, round pieces and set aside.
  4. Put the bread slices in the oven and bake for about 5 minutes on each side until it’s hard. If you like it browner, you may like to bake a little longer until it browns on both or one side.
  5. Meanwhile, chop the tempeh in a thin square (if possible), and marinate it with lemon juice, pure maple syrup, salt and pepper. Give it a few minutes for it to marinate it, then turn the stove on high-medium high (6, or right under).
  6. Put the tempeh slices on a saucepan sprayed with non-stick cooking oil and cook on one side for about 3-4 minutes, then flip over and cook for another 2-3 minutes until both sides have browned.
  7. Assembling the sandwich: First, put a small amount of baby lettuces on the bottom of the sandwich. Then, drizzle about half a tablespoon of extra virgin olive oil on each sandwich on the lettuce. Add the tempeh block o top of the lettuce, then top it with a couple slices of Roma tomato. Sprinkle some ground pepper.
  8. On the other bread slice, use a knife to butter knife to spread on a thin layer of Vegenaise. Close the sandwich, cut in half (if desired) and serve.


Lemon_Tempeh_Lettuce_Tomato_Sandwich_Recipe_010

2 comments

  1. Saniel

    This would be great with kale garlic spread and begin cheese. FYI: trader Joe’s soy cheese has casein and is not vegan. Thanks

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>