This recipe was inspired by the fabulous reFresh cookbook by Ruth Tal.
It’s an easy meal when you don’t feel like cooking but want something that will energize your taste buds. Which is basically all the time over here.
30 minPrep Time
5 minCook Time
35 minTotal Time
- 1 package
- Flax Tempeh
- 2 tbs water
- 1/3 cup balsamic vinegar
- 2 tbs safflower oil
- 1 tsp ground pepper
- 2 cloves garlic, minced
- enough bread for each sandwich
- spicy sprouts
- cucumber slices
- baby spinach
- Mix all marinade items together in a bowl. Add tempeh to bowl and let marinade for at least 20-30 minutes.
- Drain liquid and put tempeh in frying pan over medium-high heat. Cook 2-3 minutes on each side until lightly browned and heated through. Remove from heat.
- Build your sandwich with the remaining items. We used homemade hummus, spicy sprouts, cucumber slices and baby spinach.
- Serve and enjoy!
Nightshade free, dairy free, gluten free*, wheat free*, egg free, and corn free.
*The gluten- and wheat-free status of this recipe is dependent upon choice of bread. Looking for a good gluten free bread? Check out Canyon Bakehouse.