Wow, who would have thought writing a blog is so much work. There are so many things you must think of and so many unforeseen circumstances happening (technology – why you disappoint us so much?). Starting with the Vegan Month of Food seemed like a good plan at the time, since they present us with many different themes and it’s easy to fill this blog up in such a short time. Somehow I didn’t really comprehend that this means I also need to create so many recipes on such short notice! Sure, I had some stuff prepared and ready for you, but still, I’m spending loooots of time in the kitchen and in front of the laptop right now. But I don’t want to complain already (too late, I know). Especially if something as unexpectedly awesome as this sandwich results out of this!
The task is to prepare the best sandwich ever. What a challenge! Even though I love savoury food, I’m usually very uncreative when it comes to sandwiches. Also I’m not that much of a bread-lover and prefer porridge or pancakes as breakfast. But that’s the beauty of the MoFo, you get to try new things and – as I was now – might be surprised to find new favourites. This Tempeh-Eggplant-Sandwich certainly is one!
When I think of the perfect sandwich there are certain criterias I wish for: it must be spicy and flavourful, crunchy and needs a creamy dip. We’ve been loving eggplant in almost every meal in our house lately, so this was a no brainer. Also crispy smoked tempeh was my weapon of choice, to get a hearty flavour and a firm crunch. The basil mayonnaise is something I used to dream of when I started out as a vegan and oh so wrongly thought I had to say goodbye to all the creamy stuff forever. And it’s wrapped up in just a few minutes! Oh and the sprouts are simple delicious and incidentally loaded with protein! I recommend you to pick a dark, whole grain bread roll. I picked some lovely sour dough buns from Veganz to complete my perfect Tempeh-Eggplant-Sandwich.
50 ml soy milk (chilled)
1 splash lemon juice
100 ml canola or sunflower oil
1 teaspoon dijon mustard
1/4 teaspoon sea salt
6 basil leaves
1 clove of garlic
Put the chilled milk in a blender or high bowl and add the lemon juice. Add the oil and blend it on a high level for about 1 minute. Then add the mustard, sea salt, basil leaves and roughly chopped up garlic and blend again. Store it in the freezer.
100 g smoked tempeh
1/2 teaspoon soy sauce
75 g eggplant
1 pinch of sea salt, pepper, chilli and oregano
1/2 small onion
1 teaspoon vegan butter
1 pinch of sugar
20 g ruccola
20 g sprouts
2 bread rolls of your choice (I picked dark sourdough)
1. Chop the tempeh and eggplant into slices (about 0.5 cm thick) and heat some oil in a pan. Put the tempeh and eggplant into the pan and bake on both sides until golden. Add the splash of soy sauce onto the tempeh an season everything. Put on a plate on the side.
2. Cut the onion into rings and fry with some butter in a pan for about 2 minutes until transparent, then add the sugar and let them caramelize.
3. Knife through the bread rolls and coat both sides with the mayonnaise. Layer the bottom with ruccola, eggplant, tempeh, onions and sprouts and close with the top half.