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Blackened Tempeh Sandwich on a Cutting Board with Glass of Water in the Background
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5 from 5 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Sandwich
Cuisine: American
Servings: 2
Calories: 577kcal
Author: Alissa

Ingredients

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
  • ½ cup arugula
US Customary - Metric

Instructions

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.
  • Serve.

Nutrition

Serving: 1sandwich | Calories: 577kcal | Carbohydrates: 42.2g | Protein: 19.6g | Fat: 40g | Saturated Fat: 7.4g | Sodium: 1943mg | Potassium: 488mg | Fiber: 118g | Sugar: 5g