Grilled Tempeh Sandwiches From Dr Weil Recipes

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GRILLED TEMPEH SANDWICHES FROM DR. WEIL



Grilled Tempeh Sandwiches from Dr. Weil image

From the book "8 Weeks to Optimal Health". I have not made it yet. Posting for safekeeping. Dr Weil says: "Tempeh is a fermented-soybean product, a staple food of Indonesia, with a meaty texture and a bland flavor. You will find packages of it refrigerated or frozen in health-food stores." ETA: Well I tried it. I would say it is for die-hard tempeh fans. I had never tried it before and I will try it another way but probably not this way again.

Provided by Chef Tweaker

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup red wine
4 tablespoons olive oil
3 large garlic cloves, mashed
2 teaspoons coriander seeds, crushed or 1 teaspoon ground coriander
salt
2 (8 ounce) packages tempeh
8 slices sandwich bread
lettuce
8 slices tomatoes

Steps:

  • Thaw tempeh if frozen. The 8 oz packages that I got were a square shape just the size of a loaf of bread. Cut each cake thru the middle (so it is two thinner pieces but the same size square) using a sharp knife. If you get a 1 pound section and it is rectangular you will want to cut it crosswise first.
  • Marinate the tempeh slices in the combined marinade at least 1 hour at room temperature or 3 hours in the refrigerator.
  • Drain the tempeh and grill or broil until well browned. I used a Foreman grill and I think it took about 7 minutes.
  • Make sandwiches of it on toasted bread with lettuce, tomato and your favorite spread.

Nutrition Facts : Calories 535.1, Fat 27.6, SaturatedFat 4.8, Sodium 271.1, Carbohydrate 40.4, Fiber 2.1, Sugar 3.6, Protein 25.5

GRILLED CHILI LIME TEMPEH SANDWICHES



Grilled Chili Lime Tempeh Sandwiches image

This is a great summertime vegetarian sandwich from VeggieLife magazine. I add extra fresh lime juice and chili pepper sauce in place of the red pepper flakes. Check the Asian foods section of your supermarket for Thai peanut sauce. Cooking time does not include marinating time! Start marinating the tempeh the day before you plan to serve this.

Provided by Eat Your Vegetables

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup fresh lime juice
2 tablespoons peanut oil or 2 tablespoons sesame oil
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon red pepper flakes
8 ounces tempeh, cut crosswise into 12 slices
1/2 cup cilantro leaf, chopped
1/2 cup thai peanut sauce
1/2 lb asparagus, trimmed and cut into 4-inch lengths
1 teaspoon oil, if needed
4 large whole wheat pita breads, each cut into 2 pockets
vegetable oil or cooking spray

Steps:

  • In a storage container large enough to hold the tempeh, combine marinade ingredients. Whisk well and add tempeh slices, tossing gently to coat. Close container tightly and refrigerate several hours or overnight.
  • In a large bowl, combine cilantro and peanut sauce, and set aside.
  • Transfer tempeh to a plate, then place asparagus in marinade. Toss to coat (drizzle in a bit of olive oil if necessary to coat).
  • Preheat grill on medium heat. When grill is hot, grill tempeh and asparagus until softened and well marked, about 5 minutes on each side.
  • When fillings are done, use tongs to transfer to bowl with cilantro mixture. Toss gently to mix.
  • Cut 8 squares of foil to fit pita pockets and brush lightly or spray with oil. Place pockets on oiled side of foil sheets. Divide fillings evenly between pockets and wrap tightly with foil.
  • Grill pockets for 2 minutes, then flip and grill for 2 minutes more.
  • Serve hot pockets in foil, unwrapping just one end to minimize dripping of fillings.

Nutrition Facts : Calories 369.9, Fat 15, SaturatedFat 2.7, Sodium 839, Carbohydrate 43.7, Fiber 2.8, Sugar 2, Protein 18.5

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