Tempeh and Tomato Relish on Bread
Making a sandwich for dinner can often feel like the easy way out, but then again, some sandwiches are AWESOME and you really wouldn’t want anything else for your evening meal. This ranks up there with the AWESOME sandwiches. It’s also got plenty of protein with the tempeh, so you won’t walk away feeling unfulfilled.
I’ve got a relish recipe and some tempeh directions to share. I actually used a cheese slicer to cut the tempeh, since I wanted it in nice thin sheets, much like a lunch meat. I didn’t try to go TOO thin, since I knew it would crumble beyond a certain point. The tempeh was then simmered in about half a cup of prepared BBQ sauce and half a cup of water for 25 minutes. YUM. As for the relish…
2 cups cherry tomatoes, halved
1/2 cup shredded carrot
1/2 small yellow onion, diced
1/4 raw sugar
1/4 cider vinegar
S+P to taste
1. Combine all ingredients in a medium stockpot over med/high heat and stir well to combine. Cover and bring to a boil.
2. Once the relish comes to a boil, turn down to low and cook another 15 minutes. Then uncover and allow all the liquid to cook out, stirring every so often to be sure it doesn’t burn to the bottom. Once you’re happy with the consistency, turn off the heat. If you give this a few minutes to cool, it will thicken even more.
You can assemble your sandwich however you like, but I went with toasted 12 grain bread, a layer of Nayo on the bread, and then a couple slices of BBQ tempeh along with a heaping spoon of the relish. SOOOO good.
The only thing this was missing is a dill pickle slice on the side, but sometimes you can’t have it all…I just need to make sure there’s always a jar of pickles in the fridge when I’m making a sandwich.