- 1 block tempeh (250g)
- ¼ cup balsamic vinegar
- 2 tbsp tamari
¼ cup Mother Raw Italian Dressing
- 3/4 cup sundried tomatoes (in oil)
- 1/4 cup almonds (raw)
- 1 garlic cloves
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- ½ tsp kosher salt
- ⅓ cup extra virgin olive oil
- Pinch of chili flakes
- ¼ to ⅓ cup water (to thin, as needed)
- 8 slices bread
- 2 cup arugula (or other mixed green)
For the tempeh:
For the pesto:
For the sandwich:
We are dreaming of the Italian country side with this Italian marinated tempeh sandwich. This dish packs a serious punch and is full of beautiful colors and flavors. Combine this with a umami rich sun-dried tomato pesto and some bread to make the perfect sandwich.
Place the tempeh in a steamer basket and steam for 15 minutes.
Once the tempeh has cooled, slice in half down the middle to get two equal pieces. Then cut into triangles to get 16 triangles. Place in a shallow baking dish.
In a small bowl, whisk together the marinade ingredients for the tempeh. Pour this on top of the tempeh to cover. Let it marinade for at least 45 minutes.
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Add the tempeh and cook for 25 minutes, flipping halfway through.
Meanwhile, in a food processor or blender, add all ingredients for the pesto and blend until smooth and incorporated.
Toast bread slices, slather pesto on one side and then top with arugula and tempeh. Top with the other slice of bread and cut in half. Sit back, relax and imagine you are on vacation while you enjoy this flavorful meal!
Italian Tempeh & Pesto Sandwich
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