Apple and Tempeh Sandwiches

Apple and Tempeh Sandwiches

Serves 4
The baked tempeh in these open-face sandwiches is juicy and sweet. Use your favorite variety of apple to make this recipe since any kind will bake up nicely in the tamari and apple juice marinade.
  • 1 (8-ounce) package tempeh, halved lengthwise, then crosswise to make 4 squares
  • 1 small Fuji, Braeburn or Gala apple, cored and thinly sliced
  • 1/2 cup apple juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons tamari
  • 1 1/2 teaspoon honey
  • 1/2 teaspoon ground cumin
  • Black pepper to taste
  • 4 slices whole wheat sandwich bread
  • Honey mustard
  • 4 large leaves green leaf lettuce
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Preheat oven to 350°F. Arrange tempeh in an 8-inch-square baking dish in a single layer. Scatter apple slices over the top; set aside.

In a medium bowl, whisk together juice, oil, vinegar, tamari, honey, cumin and pepper, then pour the mixture over the tempeh and apples. Bake until most of the liquid is absorbed, tempeh is golden brown around the edges and apples are soft and caramelized, 40 to 45 minutes. Set aside to let tempeh cool slightly.

Spread one side of each slice of bread with a bit of honey mustard then top with a piece of lettuce and a piece of tempeh, with the baked apples arranged over the top. Serve.
Nutritional Info: 
Per Serving: 390 calories (200 from fat), 22g total fat, 3.5g saturated fat, 630mg sodium, 36g carbohydrates, (4 g dietary fiber, 16g sugar), 16g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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