This is epic – one of the most popular sandwiches we serve in our cafe – it has a herbed stuffing, Sage & Thyme roasted tempeh slices, cranberry sauce, carrot – parsnip & apple slaw with mayo on sourdough.
Takes
Serves
Ingredients
Ingredients;
8slicesof sourdough or your favourite wholemeal bread
70gcranberry sauce
4tbspof vegan mayo
Stuffing slices;
250gof old sourdough loaf or baguette chopped into chunks
350mlVeg Stock
3tbspoil – 1 for onions 2 in with stock
1large onion – approx 250g
½tspsalt in with onions
½tspDried Thyme or 2 sprigs of fresh thyme
½tspDried Sage
½tspblack pepper
Roasted tempeh; approx 16 slices or 32 smaller
200gtempeh – ⅓ of a block
1.5tbspTamari mixed with 3 tbsp water so it mixes more evenly on the slices and goes further
½tbspoil
¼tspDried sage
½tspDried thyme
Carrot parsnip & apple slaw;
30ggrated Carrot
80gWhite cabbage shredded
40ggrated raw Parsnip
30gGranny smith apple
1tbsplemon juice – for apples and parsnip to stop them discolouring.
Pinchof salt
Pinchof pepper
30gmayo
Instructions
Method for components;
Stuffing;
Preheat oven to 180 C fan
If you don’t have any old loaf bread, simply chop up a baguette or sourdough style loaf into large bite size chunks and bake on a tray in the oven for 10-15 mins until they have dried out.
Finely dice the onions and in a large flat pan or pot cook over medium heat with 1 tbsp of oil and salt for 10 mins until translucent and soft, remove from heat and allow to cool.
In a mixing bowl add the old sourdough chunks, cooked onions with the rest of the ingredients and mix well
Transfer the mixture to an approx 22 x 22cm baking dish or a 2lb loaf tin approx and bake for 25 mins.
Remove and allow to cool fully before slicing
Tempeh;
Preheat the oven to 180 C fan
Slice the tempeh – crossways into approx 16 slices. No more than ½ cm each.
Mix the tamari, water, oil , Dried sage and Dried thyme together.
Toss the slices in the tamari mixture making sure the slices are evenly coated.
Put the slices in an even layer on a parchment lined baking tray and roast for 20 mins or while the stuffing is baking, taking care not to over cook or darken them too much
Slaw;
Thinly slice the cabbage
Grate the carrot and parsnip
Slice the apple
Toss the parsnip and apple in the lemon juice to stop them discolouring
Mix all together with the mayo and seasoning
To Layer your Sandwich;
For each sandwich split a generous tbsp of vegan mayo to your bottom and top slice of bread. Then split a tbsp of cranberry sauce between both slices of bread.
Layer 4 slices (or 8 half slices) of tempeh diagonally onto your base slice of bread
Add a thick slice of stuffing – see pic
Add approx 60g of slaw to cover the stuffing evenly
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