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Recipes > Vegetarian main courses > Grilled vegetable sandwiches with tempeh patties Back to Recipes Index

Grilled Vegetable Sandwiches With Tempeh Patties

Preparation Time: 15 minutes
Cooking Time: 1 hr 40 min

Serves: 6

Ingredients

Make the tempeh patties ahead of time so the heat from the grilled vegetables and bread will warm them.



Tempeh Patties
1 8-oz. pkg. plain tempeh
2 large portobello mushrooms, quartered (about 8 oz.)
3 Tbs. olive oil
1 small onion, chopped (about 1 cup)
1 Tbs. fennel seed
2 cloves garlic, minced (about 2 tsp.)
1 1/2 tsp. paprika
1 tsp. dried marjoram
1 tsp. dried thyme
1/2 tsp. dried sage
2 Tbs. low-sodium soy sauce
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Grilled Vegetable Sandwiches
1/4 cup olive oil
2 Tbs. balsamic vinegar
2 cloves garlic, minced (about 2 tsp.)
1 Tbs. chopped fresh parsley
1/4 tsp. salt
2 medium-size zucchini, halved and cut into 3-inch chunks
2 small eggplants, sliced
1 large red onion, cut into rings
1 whole-wheat baguette, cut into 12 slices
4 cloves garlic, peeled and halved
1/4 cup Dijon mustard
2 cups arugula leaves

Instructions

Directions:


1. To make Patties: Steam tempeh 10 minutes. Blend with mushrooms in food processor until finely chopped.

2. Warm 2 Tbs. oil in skillet over medium heat. Add onion, and sautee 7 minutes, or until softened. Add fennel seed, garlic, paprika, marjoram, thyme and sage, and cook 5 minutes, stirring occasionally. Stir in soy sauce, tempeh mixture and 1/4 cup water. Simmer 10 minutes. Add 1/4 cup water, and cook 10 minutes more, or until water is absorbed. Season to taste with salt and pepper. Cool. Shape into 12 patties. Chill 1 hour, or overnight.

3. To make Sandwiches: Combine oil, vinegar, garlic, parsley and salt in 9x13-inch baking dish. Add zucchini, eggplants and red onion, toss well, and let marinate 30 minutes.

4. Warm remaining 1 Tbs. oil in skillet over medium heat. Cook patties 3 to 4 minutes on each side, or until browned.

5. Prepare charcoal grill or preheat gas grill to medium-high. Grill baguette slices 1 to 2 minutes on each side. Rub with garlic and spread with mustard.

6. Grill vegetables 8 to 10 minutes, turning occasionally, or until browned and tender.

7. To serve: Place one patty on each grilled bread slice. Top each with grilled vegetables and arugula.


PER SERVING: 355 CAL; 15 G PROT; 14 G TOTAL FAT ( 2 SAT. FAT) ; 45 G CARB.; 770 MG SOD.; 5 G FIBER; 8 G SUGARS


By: Vegetarian Times


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