Sunday, December 16, 2012

Mustard Glazed Tempeh, Cucumber, Tomato and Sprout Sandwich

I love sprouts!  Whether it be alfalfa sprouts, bean sprouts, arugula sprouts or any variation of such I am sold!  To be honest, this recipe originally came about because I was craving sprouts on a sandwich and needed to find some other items to add on it.  Though my love of sprouts began this meal the tempeh really does steal the show with it's tangy, acidic and sweet elements that shine through.  Enjoy with a cup of soup or all on it's own.

8oz package of 3 grain tempeh
3 tablespoons of grain mustard
1 tablespoon of lemon infused cooking white wine
1 tablespoon of maple syrup
1 tablespoon of soy sauce
1 teaspoon of liquid smoke
1/4 cup of water
Salt and pepper to taste
4 oz package of alfalfa sprouts
1 large tomato sliced
1 small cucumber sliced
Optional: Mayo and/or Mustard for bread

Slice tempeh into four pieces width wise and then cut each piece in half 'height-wise' so that you yield two thinner pieces.  Now cut diagonally so you wind up with 16 triangles of tempeh.  Mix together ingredients from mustard until water and marinade tempeh for at least an hour or up to overnight.  When tempeh is done marinating, heat large frying pan and spray with a bit of nonstick spray.  Cook tempeh on medium heat until both sides are golden brown.  When golden brown, add remaining marinade into pan and cook for an other minute or two until the marinade thickens and becomes mostly absorbed.

I had these on some toasted rye bread spread with mayo and mustard and topped with cucumber, sprouts and tomato slices.  Add whichever condiments suit your fancy and enjoy!

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