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Tempting Tempeh
Submitted by: Delish Your Dish
Photo by: Delish Your Dish
This meal is a great way to introduce tempeh to your guests. The fig balsamic mushrooms add great flavor to the sandwich along with the goat cheese.Ingredients
- 2 small ciabatta loafs
- 2 portabella mushrooms
- 2/3 cup crumbled goat cheese
- 1/2 tsp crushed garlic
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil, plus extra for greasing pan
- 6 oz sliced tempeh
- 1/4 cup deli sliced roasted sweet bell pepper strips
- 1 1/2 tbsp chopped fresh basil
- 1/4 cup fig balsamic vinegar or regular balsamic vinegar
- 1/2 cup fresh spinach
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Method
Wash portabella mushrooms and pat dry. Slice the mushrooms into 1/2 inch thick slices and set aside. Heat a small skillet on low heat. Add mushrooms and balsamic vinegar to pan. Allow mushrooms to cook on low heat until mushrooms have cooked down, 5-8 minutes. Turn mushrooms over half way through so both sides are coated in vinegar. Remove from heat and set aside. Meanwhile, slice tempeh into 1/2 inch thick slices. Preheat a grill pan on low heat. Lightly grease a pan with extra virgin olive oil. Once pan is heated, place tempeh strips on heated pan. Allow about two minutes on both sides. Remove from pan and set aside. In a small bowl, combine goat cheese, 1 tbsp olive oil, lemon juice, crushed garlic and basil. Using a small hand blender, combine ingredients until it has formed a smooth creamy consistency. Toast ciabatta loaves in an oven until crisp, about 3 minutes, then remove from oven. Spread about half of goat cheese mixture on each of the ciabatta loaves, being sure to spread cheese pesto on both sides of the inside of bread. Begin to stack tempeh, fig balsamic marinated mushrooms, bell pepper strips and fresh spinach. Place the top of ciabatta loaf on top of spinach, then carefully cut in half to serve.
Notes:
Number of Servings: 1
Submitted by: Delish Your Dish ( See all of Delish Your Dish Recipes )
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