Name: Grilled Tempeh Sandwich with Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Tempeh; 1 slice Sprouted grain bread; 0.5 cup Roasted red peppers; 1 cup Arugula; 1 tbsp Dijon mustard; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Coconut aminos

Grilled Tempeh Sandwich with Roasted Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Tempeh Sandwich with Roasted Peppers

Savory tempeh strips pan-seared until golden and layered with smoky roasted red peppers and peppery arugula on toasted sprouted grain bread.

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NUTRITION

Protein

47.5g

Fat

25.7g

Carbs

57.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Tempeh

1 slice Sprouted grain bread

0.5 cup Roasted red peppers

1 cup Arugula

1 tbsp Dijon mustard

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Coconut aminos

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PREPARATION

1
Slice the tempeh into 1/4-inch thick strips.
2
In a small bowl, whisk together the coconut aminos, garlic powder, sea salt, and black pepper.
3
Brush both sides of the tempeh strips with the coconut aminos mixture.
4
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
5
Add the tempeh to the skillet and sear for 4 to 5 minutes per side until golden brown and crispy.
6
Lightly toast the sprouted grain bread slices.
7
Spread the Dijon mustard evenly across one slice of the toasted bread.
8
Layer the grilled tempeh strips, roasted red peppers, and fresh arugula on the mustard-spread slice.
9
Place the second slice of bread on top, press down gently, and slice in half to serve.