Cranberry-Maple Tempeh Sandwich

Serves 2

  • 1 Package of Franklin Farms Organic Original Tempeh

  • Whole Grain bread (or any bread of your choice)

  • Cranberry Sauce

  • Olive Oil

  • Garlic Mayo

  • 1\2 Cup Vegan Mayo

  • 2 Garlic Cloves, minced

  • Pinch of Parsley

  • Salt & Pepper ⁠
    ⁠
    Kale salad Ingredients:⁠

  • 1 1\2 Cups of fresh Kale, roughly chopped

  • Quarter of a red onion, sliced thin

  • Drizzle of olive oil and apple cider vinegar

  • Salt & Pepper ⁠
    ⁠
    Tempeh Marinade Ingredients:⁠

  • 2 Tablespoons of Maple Syrup

  • 1 Tablespoon of Apple Cider Vinegar

  • 1 Tablespoon of Soy Sauce

  • 1 Teaspoon of Garlic Powder

  • 1 Teaspoon of white Pepper

  • 1 Teaspoon of Onion Powder

  • 1\3 Cup Water

  • A few sprigs of fresh Rosemary ⁠
    ⁠

    Combine all ingredients needed for the garlic mayo, kale salad and tempeh marinade and set aside. Slice tempeh in half, lengthwise and then into pieces. The tempeh can be cut into smaller strips or can be kept as large pieces (as pictured). ⁠
    ⁠Add tempeh into the marinade and coat evenly. Marinate tempeh in the refrigerator for at least an hour or longer. Once tempeh is finished marinating, heat a large skillet on medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add tempeh (reserving marinade). Brown the tempeh on each side until the tempeh has a slight crust on both sides. Add the rest of marinade to caramelize the tempeh. Toast your bread and add a little garlic mayo to both pieces. Add a handful of the kale salad to one piece of bread and top with two slices of the tempeh. Top with a spoonful of cranberry sauce and the other piece of bread. ⁠