I think I’m really late to the tempeh party but I have just discovered my LOVE for it. I’ve had it plenty of times out to eat at restaurants but only recently decided to prepare it at home. For some reason it always seemed so daunting but I couldn’t have been more wrong. It is even easier to prepare then tofu in my opinion. I literally whipped up the quickest sauce, dipped the tempeh and pan fried with a little coconut oil. That’s it. It really couldn’t be easier and faster to make maple mustard tempeh.
I served this mouth watering tempeh in a sandwich with sliced onion, (vegan) garlic mayo and crisp lettuce but it would be equally delicious over a salad, on a pizza or served with fries. A side of fries is always appropriate. That is an actual fact. The bread I used is ciabatta. You can of course use whatever bread you have on hand but I highly recommend ciabatta. It was perfection.
1 Package of Tempeh
1/4 cup maple syrup
3/4 cup dijon mustard
2 tbsp soy sauce
1 tbsp coconut oil (or other oil for pan frying)
3 tbsp vegan mayonnaise
1/4 tbsp of minced garlic
sprinkle of paprika
salt to taste
Ciabatta Bread / Buns
- Create your garlic mayo by combining your vegan mayonnaise, garlic, salt and paprika. Set aside.
- Whisk in a small bowl the maple syrup, dijon mustard and soy sauce.
- Over medium heat add 1 tbsp of coconut oil to a frying pan.
- Slice your tempeh into 1/2 inch slices and dip into maple dijon sauce, coating both sides, then add to frying pan.
- Pan fry your tempeh for 4 minutes then flip each slice.
- Pour the rest of the dijon sauce over the tempeh slices and continue cooking until tempeh is glazed and sticky. If the sauce starts to burn quickly lower heat and continue cooking on low.
- Add tempeh slices to your sandwich.
If you make this recipe make sure to tag me on instagram @specsdesignco.
What is your favorite vegan sandwich? I’m always looking for more ideas to put on my favorite food group, bread. 🙂