These blackened tempeh sandwiches are made with spicy Cajun seasoned tempeh, red pepper slices and creamy vegan Remoulade sauce.
If you follow me on Facebook, you might know that a few months ago I started updating the photos in some of my older posts. I haven’t actually reposted any of the recipes with my new fancy photos—just swapped out the photos. What I hadn’t gotten to until just recently was updating some of my old recipes. Don’t get the wrong idea! My old recipes are great and I still stand by them. That goes for the original version of this recipe. It’s awesome. I made it for years and years and loved it the whole time, but it’s not vegan, and as my diet moves more towards the direction of vegan so does this blog. In fact, all of my new posts are vegan at this point, and have been for quite some time. My plan is to slowly revise and veganize all of my older posts that aren’t vegan, starting with this one.
Now, on to this recipe. I contemplated for a while how to veganize my old blackened tempeh sandwiches. See, thing is, the only non-vegan ingredient in the original is blue cheese crumbles, which I have yet to find a suitable vegan replacement for. (If you have one, please do share!) I thought just cutting it out would be kinda lame, like, “Here’s my new and improved recipe, which is the same as my old recipe, minus one ingredient.”
Shortly after posting my blackened green beans recipe I realized what I had to do. See, what I forgot about the green beans is the amazing dipping sauce that they were served with: Remoulade sauce. That would be, in this case at least, spicy vegan horseradishy mayo. So good I could eat it with a spoon. I’m certainly no expert on Cajun cuisine, so I had to wing it a bit as far as ingredients go, but authentic or not, this stuff is totally delicious. Nobody’d be missing their blue cheese with this sauce. I certainly wasn’t, and I’m happy to say that my new and improved blackened tempeh sandwich was way more delicious than the original.
If you make the green beans, and I don’t necessarily recommend making them with this sandwich (that might be a little bit of blackening seasoning overload), you’ll definitely want to dip them in some Remoulade sauce. I went and updated that post as well with a link to this one. Today is all about the updates. Enjoy the sandwich.
Blackened Tempeh Sandwiches
These tempeh sandwiches are packed with spicy flavor! Made with blackened tempeh, greens, and creamy vegan Remoulade sauce, they cook up in minutes and are perfect for lunch or dinner.
For the Remoulade Sauce
- 3 tablespoons vegan mayo
- 1 tablespoon horseradish mustard
- 2 teaspoons cayenne pepper hot sauce (or to taste)
- 1 garlic clove, minced
- Pinch cayenne pepper (optional - just use if you'd like some extra heat)
For the Blackened Tempeh
- 1 (8 ounce or 227 gram) package tempeh
- 2 tablespoons vegan butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons blackened seasoning (store-bought or homemade), plus more to taste (up to 4 tablespoons)
For the Sandwiches
- 4 slices sandwich bread, optionally toasted
- 4 large roasted red pepper slices
- 1/2 cup arugula
Make the Remoulade Sauce
Stir all ingredients together in a small bowl.
Make the Blackened Tempeh
Cut your tempeh block in half, widthwise, so you have two squares. Now cut each square in half, thickness-wise, so you have four thin slabs.
Melt the butter in a large skillet over medium heat.
Add the tempeh slabs to the skillet, in an even layer. You can cook them in batches if they won't all fit at once.
Cook the tempeh slabs for about 4 minutes on each side, until lightly browned.
Drizzle the tempeh with balsamic vinegar, then sprinkle the slabs evenly with blackened seasoning. Flip the slabs so the seasoned side is facing down.
Cook the tempeh for 1 to 2 minutes, until the seasoning darkens and forms a crust on the tempeh.
Sprinkle the tempeh again with blackening seasoning, flip the slabs, and cook them for another 1 to 2 minutes, to form a dark crust on the opposite sides.
Remove the tempeh from the skillet and transfer it to a plate.
Assemble the Sandwiches
Slather the bread slices with Remoulade sauce, pair them up, and stuff with the blackened tempeh, roasted red pepper slices, and arugula.