BBQ TEMPEH SANDWICHES WITH STEWED FIG & ONION MARMALADE & ARUGULA
SERVES 4 SANDWICHES
FOR THE MARMALADE
1 1/4 cups (180g / 6oz) dried figs
4 red onions
2 tbsp. olive oil
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 bay leaf
1/2 cup (100ml) red wine vinegar
2/3 cup (150ml) water
FOR THE TEMPEH
One 8 oz. (225g) package tempeh
1/4 cup plus 2 tbsp. (90ml) soy sauce
1/4 cup plus 1 tbsp. (75ml) olive oil
1 tsp. smoked paprika
4 sandwich rolls
4 tbsp. vegan cream cheese
2 handfuls arugula
NUTRITIONAL VALUES
Calories: 720kcal
Fat: 31.6g (4.8g S.Fat)
Carbs: 81.9g
Protein: 26.4g
Sugar: 26.9g
Sodium: 1686mg
METHOD
To make the marmalade, dice the figs and thinly slice the onions. In a hot cast-iron saucepan, heat the olive oil and sweat the figs, onions, cinnamon, salt, and bay leaf for 5 minutes over indirect heat. Cook for 40 minutes over low heat after deglazing the pan with the vinegar and 2/3 cup (150 ml) water.
Cut the tempeh into 1 cm thick slices and blanch in boiling water for 10 minutes before draining.
Marinate the tempeh slices in the soy sauce, oil, and paprika mixture for 30 minutes.
Cook the tempeh for 4 to 5 minutes on each side over direct heat.
Cut the rolls in half and spread 1 tablespoon vegan cream cheese on each cut side. Fill each with arugula and tempeh, then top with 1 to 2 tablespoons fig and onion marmalade.
Cut the tempeh into 1 cm thick slices and blanch in boiling water for 10 minutes before draining.
Marinate the tempeh slices in the soy sauce, oil, and paprika mixture for 30 minutes.
Cook the tempeh for 4 to 5 minutes on each side over direct heat.
Cut the rolls in half and spread 1 tablespoon vegan cream cheese on each cut side. Fill each with arugula and tempeh, then top with 1 to 2 tablespoons fig and onion marmalade.
RECIPE NOTES
The marmalade is also delicious if made ahead of time and can be stored in the refrigerator for up to a week.
