VSG: Detox
Grilled Tempeh Sandwich
with Wasabi Aoli
SERVES: 2 PREP
TIME: 20 MIN Gluten Free
Ingredients:
Wasabi Aoli Sauce:
• ¼ cup reduced fat vegenaise
w/ flax oil by Follow You Heart
• ½ teaspoon wasabi paste,
or powder mixed with 2 teaspoons water
• ½ teaspoon lemon juice
• Salt to taste
Sandwich:
• ½ tablespoon coconut
oil
• 1 (8 ounce) pack of tempeh,
cut in half
• 1 cup sliced cabbage, exposed
to air for 5-10 min
• 2 slices tomato
• 2 slices onion
• Salt and pepper to
taste
• 2 of your favorite gluten
free bread/ buns
Tip: To add even
more flavor to the tempeh, slice each half
into 2 thinner sheets of tempeh and season
both sides before cooking.
Directions:
1. Mix all sauce ingredients
together in a small bowl and set aside.
2. Bring oil to medium-high
heat in a medium pan. Pepper the tempeh generously
on both sides and pan-fry for 3-5 minutes
on each side. Salt to taste.
3. In a small bowl, toss
cabbage with ½ of the sauce and set
aside.
4. Toast your favorite gluten
free bun and smear it with some of the sauce
on each side. Then layer the tempeh, tomatoes,
onions, and cabbage.
5. Serve with your favorite
side dish or as a meal of its own!
Tip: The vegenaise
really helps to soften the wasabi’s
bite. But if the wasabi aioli is too spicy
for you, try replacing the wasabi with of
a ½ tbsp of crushed garlic. Be sure
to expose it to air for 5-10 min to maximize
its detox properties. You can also give the
garlic a quick sauté to reduce the
spiciness!
[learn more pages 196-198]
Much
more from the VSG: Your Guide to
Functional Veganism
- Omega
3 Vegenaise: Out With The Normal
learn
more
- Wasabi
+ Cabbage:
Detox Condiments learn
more
- Plus
Food Charts by Nutrition
on pages 226-260 so you can replace
or add an ingredient helping
you maximize nutrients for optimal health.
- So
whether you're a long-term vegan
or just trying to optimize your meals with
maximum nutrition, the VSG is a fun and
detailed guide.
- Visit:
The Vegan Survival Guide (amazon.com)
Please
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