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
For the Sandwiches
- 4 slices of good sandwich bread
- 8 oz. package of tempeh
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2-4 tbsp. blackening seasoning store-bought or homemade
- about 4 jarred roasted red pepper slices
- 1/2 cup arugula
For the Remoulade Sauce
- 3 tbsp. Vegenaise
- 1 tbsp. horseradish mustard
- 1/2 tbsp. cayenne pepper hot sauce
- 1 garlic clove minced
- dash paprika
- a few dashes of cayenne pepper optional - just if you like extra heat
Make the Tempeh
- Cut tempeh into four slabs by halving thicknesswise then widthwise.
- Whisk together olive oil and vinegar and brush over both sides of tempeh slices.
- Sprinkle both sides of tempeh slices with blackening seasoning. Place tempeh slices on baking sheet under broiler.
- Cook until blackening seasoning begins to darken and edges of tempeh begin to crisp - this could take anywhere between one and ten minutes, depending on the strength of your broiler. Be careful, as slices can burn very quickly.
- Flip tempeh slices and repeat on other side.
Make the Remoulade Sauce
- Whisk all ingredients together in small bowl.
- Toast bread slices.
- Spread with Remoulade sauce.
- Add in tempeh slices once done broiling, then top with arugula and pepper slices.