Vegan Tempeh Sandwich Recipe

Vegan Tempeh Sandwich Recipe

Food and Me Club
A delicous vegan sandwich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course lunch
Cuisine Indonesian
Servings 2 people
Calories 521 kcal


  • 1 tbsp Olive oil
  • 85 g Tempeh
  • 2 tbsp Balsalmic Vinegar
  • 2 tbsp Tamari
  • 2 tsp Maple syrup
  • 1 Avocado
  • ½ Lemon Juiced
  • 4 slices Wholewheat bread toasted
  • 50 g Arugula
  • 55 g Sun dried tomatoes drained and chopped


  • Heat the olive oil in a skillet over a medium-high heat, add the sliced tempeh and sauté. After a couple of minutes add the tamari, balsamic vinegar and maple syrup. Stir and cook for a further 3-4 minutes.
  • Place the avocado into a bowl with the lemon juice, season with salt and pepper and mash to combine.
  • Spread the avocado over 2 slices of the toasted bread, top with the arugula, sun dried tomatoes, and crispy tempeh slices, and close the sandwich with the remaining slices of toasted bread. Serve immediately.


Serving: 1personCalories: 521kcalCarbohydrates: 49gProtein: 17gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.01gSodium: 1319mgPotassium: 1868mgFiber: 14gSugar: 20gVitamin A: 987IUVitamin C: 39mgCalcium: 218mgIron: 7mg
Keyword Vegan Tempeh Sandwich Recipe
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