Peanut Tempeh Sandwiches
I promised you all some more savoury and easy to make recipes in 2021, and well, this one is definitely a great start! A fancy looking, easily customisable sandwich that is so much easier to make than it looks, what could be better? You can use whichever veggies you prefer in this one, and even sub out the tempeh with tofu or any mock meats you like.
The peanut sauce is pretty similar to the Indonesian satay sauce although a more simplified and pantry-friendly version than many of the traditional recipes and variations out there. Even though it originated in Indonesia, the peanut sauce has been adopted by many other cultures as well such as India, Vietnam and Malaysia, which also means it has many varieties and there are heaps of different ways to make it depending on where you're from and what traditions you've grown up with! If you have a killer satay recipe at home, or even a ready made satay sauce, feel free to use that too! It's your sandwich and you can do what you you please with it. Don't like coriander? skip it. Don't have a baguette? use any sort of bread you like! As long as you enjoy it that's what matters.
Ingredients: 1 baguette
sriracha (as much as you want)
1/2 of a bell pepper
1/2 of a cucumber
a few sprigs fresh coriander
4-6 lettuce leaves
1 small carrot
1-2tbsp vegan butter
Marinade: 50g soy sauce
a good crack of pepper
10g maple syrup
2-3 cloves minced garlic
5g olive oil Peanut sauce: 20g red curry paste
60g smooth salted peanut butter
15g soy sauce
Mix ingredients for the marinade. Slice tempeh into thin slices and place in a shallow dish with the marinade. coat completely and leave for 30 minutes-1hour. Place the marinated tempeh slices on a baking tray linedBake in the oven for 25-30 minutes total at 200 degrees Celsius. Flip halfway and brush on the left over marinade on top.
Make the peanut sauce by combining all ingredients together until smooth. If you find it looks a bit “dry” just keep adding water until it loosens up and reaches your desired consistency.
Was your veggies and peel + slicing up the carrot into thin sticks or ribbons. Slice thin slices of the cucumber and bell pepper and trim off your lettuce leaves. I like to keep my lettuce leaves whole or halved but you can cut these as you wish. Cut the baguette into about 30cm long segments (depending on the baguette this will probably be 3-2 segments). Slice down the middle. Place the baguette in the oven for the last 3 minutes of baking the tempeh to toast it. You can also spray a bit of water on the top of the baguette before heating to crisp it up
Then to layer up your sandwiches start with spreading on some butter, and layer on the lettuce, bell pepper, cucumber and carrot. Add tempeh, a generous drizzle of sauce, as much or as little sriracha as you want and some fresh coriander. Enjoy!