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Marinated chickpea tempeh, satsumi citrus salad, avocado, garlicky purple kraut and curry aioli...


on hearty red corn grit bread. There’s a reason we started making sauces- to team up with our tempeh. They go so well together. I marinated our chickpea tempeh in a tangy dressing with smoked paprika and baked it for ten minutes. And then this sandwich was born using quality ingredients I had on hand.

Marinade Recipe:

  • 1/2 cup oil

  • 1/2 cup apple cider vinegar

  • juice of 1/2 lemon

  • 1 clove minced garlic

  • 1/2 T smoked paprika

  • 1/2 T chili powder

  • 1 T maple syrup

  • 1 t good salt

Whisk all the ingredients above. Slice the tempeh length-wise and place it in the marinade. Place in the fridge for at least 30 minutes. Roast the tempeh @350 for 10-15 minutes.