Tempehsaladsandwich Recipes

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TEMPEH TACO SALAD RECIPE BY TASTY



Tempeh Taco Salad Recipe by Tasty image

Here's what you need: tempeh, olive oil, low sodium soy sauce, garlic powder, chili powder, cumin, avocado, lime, olive oil, salt, pepper, water, green leaf lettuce, cherry tomato, black beans, corn, fresh cilantro, red onion

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 18

8 oz tempeh, 1 package
olive oil, for cooking
3 tablespoons low sodium soy sauce
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon cumin
1 avocado
1 lime, juiced
¼ cup olive oil
salt, to taste
pepper, to taste
3 tablespoons water
4 cups green leaf lettuce, chopped
1 cup cherry tomato, halved
¾ cup black beans
½ cup corn
⅓ cup fresh cilantro, chopped
⅓ cup red onion

Steps:

  • Cut the tempeh into a medium dice.
  • In a medium saucepan, heat a drizzle of olive oil over medium heat. Once the oil begins to shimmer, add the tempeh and cook for 6-8 minutes, until golden brown.
  • Add the soy sauce, garlic powder, chili powder, and cumin, stir, and cook for another 5 minutes, until all of the seasonings are well-distributed and the tempeh is browned. Remove the pan from the heat.
  • Make the avocado dressing: In a blender, combine the avocado, lime juice, olive oil, salt, and pepper and blend until smooth. Add the water 1 tablespoon at a time until your desired consistency is reached.
  • Arrange the lettuce, tomatoes, black beans, corn, cilantro, red onion, and tempeh in a large bowl and pour over the avocado dressing.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 36 grams, Fat 43 grams, Fiber 11 grams, Protein 23 grams, Sugar 6 grams

TEA ROOM CHICKEN SALAD SANDWICHES



Tea Room Chicken Salad Sandwiches image

I just had these at a tea room and they were so yummy!

Provided by Godiva Goddess

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 20m

Yield 12

Number Of Ingredients 12

½ cup sour cream
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon lemon zest
salt and ground black pepper to taste
½ cucumber, cut into matchsticks
½ bunch fresh dill, finely chopped
½ small bunch fresh cilantro, chopped
¼ cup finely chopped fresh chives
1 tablespoon slivered toasted almonds
1 whole roasted chicken, bones and skin removed, meat cut into cubes
12 slices white bread, crusts removed, or as needed

Steps:

  • Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
  • Create sandwiches with your bread; cut sandwiches into fourths.

Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.1 g, Cholesterol 39.8 mg, Fat 13.2 g, Fiber 0.8 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.4 g

TEMPEH, LETTUCE AND TOMATO (TLT) SANDWICH



Tempeh, Lettuce and Tomato (TLT) Sandwich image

Provided by Whitney English

Categories     main-dish

Time 15m

Yield 1 triple-decker sandwich

Number Of Ingredients 9

3 slices tempeh bacon (see Cook's Note)
1 teaspoon coconut oil
3 slices sprouted whole-grain bread
1 tablespoon vegan mayonnaise
2 lettuce leaves
1 tomato, sliced
1/2 avocado, sliced
1/8 cup shredded carrots
1/8 cup sprouts

Steps:

  • Heat the oil in a medium skillet over medium heat. Add the tempeh bacon in a single layer and fry until cooked through, about 2 minutes per side.
  • While the tempeh cooks, toast the bread and spread each slice with the mayonnaise .
  • Top 1 slice of toast with half of the lettuce, tomatoes, avocado, carrots, sprouts and tempeh bacon. Repeat with a second slice of toast. Stack the toasts and close the sandwich with the third slice of toast.
  • Cut the sandwich into quarters and enjoy!

TEMPEH SALAD SANDWICH



Tempeh Salad Sandwich image

Make and share this Tempeh Salad Sandwich recipe from Food.com.

Provided by Dancer

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces tempeh
3 tablespoons mayonnaise
2 teaspoons prepared mustard
2 green onions, chopped,including green tops
1 stalk celery, diced
1 tablespoon pickle relish
1/4 teaspoon salt
12 slices whole wheat bread
6 lettuce leaves
6 slices tomatoes

Steps:

  • Steam the tempeh over boiling water for 20 minutes, cool.
  • Grate the cooled tempeh and mix it with the nayonaise, mustard, onions, celery, pickle relish, and salt.
  • Cover and chill if time allows.
  • Serve on whole wheat bread with lettuce and sliced tomatoes.

Nutrition Facts : Calories 225.5, Fat 6.1, SaturatedFat 1.3, Sodium 417.7, Carbohydrate 29.7, Fiber 4.7, Sugar 4.8, Protein 15

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