BLACKENED TEMPEH SANDWICHES

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.

Ingredients

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 seasoningstore-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 pepperoptional - just if you like extra heat

Instructions

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.
• Read more please visit : www.connoisseurusveg.com

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