Buffalo Cucumber Tempeh Sandwich Recipes

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BUFFALO TEMPEH TENDERS



Buffalo Tempeh Tenders image

Buffalo tempeh tenders are a vegetarian version of everyone's favorite Buffalo chicken tenders, just perfect for tailgating!

Provided by Jim Casarjian-Perry

Categories     Everyday Cooking     Vegetarian     Protein     Tempeh

Time 20m

Yield 4

Number Of Ingredients 6

1 egg
1 cup matzo meal
1 (8 ounce) package tempeh, sliced into 1/4-inch thick slices
vegetable oil
½ cup Buffalo wing sauce, or to taste
½ cup blue cheese salad dressing, or to taste

Steps:

  • Whip egg in a bowl for 30 seconds to 1 minute. Pour matzo meal into a separate bowl.
  • Dip tempeh slices in egg, then coat in matzo meal to coat completely.
  • Heat oil in a skillet to 350 degrees F (175 degrees C). Fry breaded tempeh until golden brown, 3 to 5 minutes. Transfer to a plate lined with paper towels to cool briefly.
  • Transfer tempeh to a bowl and add enough Buffalo wing sauce to cover. Cover bowl and shake until evenly coated. Serve with blue cheese dressing.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 39.6 g, Cholesterol 51.7 mg, Fat 28 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 1190.1 mg, Sugar 1.4 g

BUFFALO TEMPEH SLIDERS



Buffalo Tempeh Sliders image

A perfectly balanced pocket of vegetarian Buffalo delight. Great for parties or potlucks with people who can't eat meat but still want something packed with flavor. Flaxseed or barley tempeh work best. Choose a good brand of pitas that will hold together.

Provided by tschieggm

Categories     Main Dishes     Sandwich Recipes

Time 52m

Yield 18

Number Of Ingredients 10

3 (8 ounce) packages tempeh, cut into 2-inch strips
2 (12 fluid ounce) bottles Buffalo wing sauce (such as Frank's® RedHot)
1 tablespoon vegetable oil
1 cup crumbled blue cheese, or more to taste
1 cup chopped fresh cilantro
1 large green bell pepper, diced
2 stalks celery, diced, or more to taste
¼ red onion, diced
1 (5.3 ounce) container Greek yogurt, or as needed
18 pita pockets, or more to taste

Steps:

  • Place tempeh in a large bowl and cover with Buffalo sauce. Set aside to marinate, 10 to 20 minutes.
  • Remove tempeh from Buffalo sauce, reserving sauce. Heat oil in a large skillet over medium-high heat. Cook tempeh in a single layer, in batches, until heated through and lightly browned, about 3 minutes per side. Pour some Buffalo sauce back over tempeh to coat.
  • Combine blue cheese, cilantro, green bell pepper, celery, and onion in a large bowl. Mix in enough Greek yogurt until topping just holds together.
  • Divide tempeh pieces among pita pockets; top with a spoonful of the topping. Top with remaining Buffalo sauce.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 37.9 g, Cholesterol 7.4 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14.8 g, SaturatedFat 2.8 g, Sodium 1257.2 mg, Sugar 1.4 g

BUFFALO CUCUMBER TEMPEH SANDWICH



Buffalo Cucumber Tempeh Sandwich image

I adore the recipe for Buffalo Cucumbers in Lucky Peach Presents Power Vegetables. I pine for the discontinued Spicy TLC Sandwich from The Higher Taste in Portland, Oregon. In fact, I love both of these wonderful foods so much that I decided to throw them together. The result? Some serious umami oomph!

Provided by leahfranklin

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 12

1 head garlic (peeled)
1 cup olive oil (or just enough for garlic to float)
1 cup neutral oil (for frying)
1 (12 ounce) package tempeh
2 cucumbers
1/2 cup hot sauce (preferably Frank's RedHot)
2 tablespoons shallots (chopped finely)
4 sturdy whole grain sandwich rolls
1/2 cup blue cheese (crumbled, nothing fancy)
1 cup mayonnaise
2 carrots (grated)
salt & pepper

Steps:

  • Slice the tempeh into 1/8 inch thick slices. Sprinkle the slices with salt on both sides. Warm half of the oil and fry the tempeh in batches, turning frequently, until well browned. Add more oil if the pan becomes too dry.
  • Heat the peeled garlic cloves with the olive oil in a small pot to 180 degrees F for 20 minutes or until slightly browned and tender. About halfway through, the cloves should begin to float. Drain and reserve the oil.
  • Mash the garlic with a fork, then whisk in the hot sauce, shallots, and 1 tablespoon of the garlic oil reserved in step 2.
  • Peel the cucumbers, halve them lengthwise, and scrape out the seeds with a spoon. Cut them in half lengthwise again, then into 1/4 inch slices. Toss with the buffalo sauce.
  • Spread the mayonnaise on both halves of each bun. Assemble the sandwiches with tempeh on the bottom, then salt and fresh ground pepper if desired, then cucumbers, blue cheese, and finally carrots.
  • Tip: You can use the leftover garlic oil in other recipes.

Nutrition Facts : Calories 1360.1, Fat 125.5, SaturatedFat 20.2, Cholesterol 12.7, Sodium 1213.6, Carbohydrate 42.2, Fiber 3.6, Sugar 7.2, Protein 26

BBQ TEMPEH BANH MI



bbq tempeh banh mi image

You'll be down for Meatless Monday when you taste the flavors going on in this BBQ tempeh banh mi sandwich!

Provided by Lauren Toyota

Categories     Main Course

Time 40m

Number Of Ingredients 17

1 250 g brick/package tempeh
1/2 C favorite bbq sauce
1/4 C water
1 C shredded napa cabbage
1 C carrot, shredded or ribbons
1/2 C unseasoned rice vinegar (or white wine vinegar)
3/4 C hot water
1 garlic clove, minced
1/2 tsp ground mustard
1/2 tsp cumin seeds
1 tsp sea salt
1/4 tsp ground black pepper
1 long french-style baguette, divided into 4 pieces (or 4 crusty rolls)
1/2 C vegan mayonnaise
3 field cucumbers, thinly sliced or shaved
1/4 C pickled jalapeños
1 C cilantro leaves

Steps:

  • Preheat oven to 350°F.
  • Slice tempeh into quarters (4 slices). Whisk together your favorite bbq sauce with 1/4 cup water, and marinate tempeh in the mixture for 20 minutes in the fridge.
  • Toss together shredded cabbage and carrot in a bowl. Add minced garlic, cumin seeds, ground mustard, sea salt, ground black pepper, rice vinegar and hot water and combine until well mixed and the cabbage and carrot are submerged. Refrigerate until ready to assemble sandwiches.
  • Lay marinated tempeh slices onto a parchment lined baking sheet and bake for 20 minutes, flipping the slices half way through baking time and using extra marinade to baste them once or twice.
  • Prepare the baguette/buns by spreading 1 tablespoon of vegan mayonnaise on the inside of each side of the bun.
  • Shake excess liquid off of the pickled cabbage and carrot, and place a small handful on the bottom bun. Place a couple slices of baked tempeh on top and add cucumber, cilantro, and pickled jalapénos.

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

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