Author Notes: Vegan sandwiches don’t get any better than this. Hearty tempeh, which has been given a salty and smoky marinade, meets creamy hummus. Garnish with something green and crisp–like pea shoots, shredded romaine, or a sprinkle of green pepper, for contrast. —Gena Hamshaw
Serves: 4
Ingredients
Smoky Tempeh and Hummus Sandwiches
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8
ounces tempeh
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2
tablespoons low-sodium tamari
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1
tablespoon apple cider vinegar
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1
tablespoon maple syrup or agave
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1
teaspoon olive oil
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1
teaspoon smoked paprika
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8
slices of crusty, whole grain bread
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1
cup pea shoots
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1/4
cup hummus, or as much as you like
Hummus with Smoked Paprika
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1 1/2 to 2
cups cooked chickpeas
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1/4
cup tahini
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1/4
cup fresh lemon juice
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1/2
teaspoon sea salt
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1
clove garlic, minced
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Water, as needed
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1
tablespoon olive oil
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1/2
teaspoon smoked paprika
Directions
- To prepare the tempeh, whisk together the tamari, vinegar, syrup, olive oil, and paprika. Slice the tempeh into thin strips (1/4 inch) and marinate the slices in the mixture for several hours, or even overnight. Preheat an oven to 350° F and roast the strips on a lined baking sheet for 25 to 30 minutes, flipping once through, or heat a few teaspoons of olive oil in a large skillet and pan fry the strips for a few minutes, until each side is golden. Set the tempeh aside.
- To make the hummus, add the chickpeas, tahini, lemon, salt, and garlic to the bowl of a food processor and pulse to combine. Run the motor and drizzle in some water in a thin stream, stopping often to scrape the bowl down as you work. Stop drizzling when the hummus is taking on a thick, creamy texture; be careful how much you use along the way, or the hummus will be too thin (I start with no more than 1/4 cup water). Once the texture is to your liking, drizzle in the olive oil and add the smoked paprika.
- To prepare the sandwiches, toast the bread. Top four slices with at least 1/4 to 1/3 cup hummus and a quarter of the tempeh slices, and top them with a generous amount of sprouts. Top the sandwich with another slice of bread. Serve.
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Photo by James Ransom
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Photo by James Ransom
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Photo by James Ransom