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Leftover Cranberry, Cider Slaw & Grilled Tempeh Vegan Thanksgiving Sandwich
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This vegan Thanksgiving sandwich is made with crispy grilled tempeh piled with spicy cranberry apple sauce and apple cider tahini slaw.
Course: Entree
Servings: 2
Author: Alissa
Ingredients
  • 1-8 oz. package tempeh
  • ½ cup vegetable broth
  • 1 tbsp. soy sauce
  • ½ tbsp. maple syrup
  • 1 tsp. paprika
  • ½ tsp. liquid smoke
  • 1-2 tsp. vegetable oil
  • 4 slices sandwich bread optionally toasted
  • ½ cup leftover apple cider tahini slaw or substitute your favorite slaw or salad
  • ½ cup leftover spicy cranberry apple sauce or substitute your favorite cranberry sauce
Instructions
  1. Stir broth, soy sauce, maple syrup, paprika and liquid smoke together in small bowl.
  2. Slice tempeh in half thickness-wise, then width-wise. Place in a shallow dish and pour marinade over top. Optionally, marinate for up to 4 hours.
  3. Coat a large skillet with vegetable oil and place over medium high heat. Working in batches if needed, arrange tempeh slabs in a single layer in skillet, reserving marinade. Cook until browned on bottoms, about 5 minutes. Flip and cook until browned on opposite sides, about 5 minutes more. Pour reserved marinade over tempeh and cook another minute.
  4. Assemble sandwiches by layering tempeh with cranberry sauce and slaw.