Tempeh And Kale Sandwich With Chili Coleslaw

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(3)
"Tempeh and kale sandwich with chili coleslaw."
-- @theplantfeed

A Note from Feedfeed

This creamy coleslaw is tangy and perfect for eating all by itself- eat it on the side, or you can top it right onto this sandwich. This recipe is paired with marinaded, crisped-up tempeh topped with crunchy kale and slices of ripened tomato. 

Jump to Section
  • Recipe Card
Prep time 15mins
Serves or Makes: Makes 4 sandwiches

Recipe Card

For the Tempeh Sandwiches

ingredients

  • 8 ounces tempeh, marinated and fried
  • 1/2 bunch kale
  • 1/2 medium red onion
  • 4 thick slices tomato
  • 1/2 medium cucumber
  • 1 avocado
  • Mustard
  • Chili sauce
  • 8 slices sourdough rye bread

For the Coleslaw

ingredients

  • 1/2 head green cabbage, thinly sliced
  • 1/2 head red cabbage, thinly sliced
  • 3 carrots, julienned
  • 1 small bulb fennel, thinly sliced
  • 1 chili pepper, thinly sliced
  • 3 tablespoons soy yogurt
  • 1 tablespoon vegan sandwich spread
  • 1/2 lemon, juiced
  • 1/2 tablespoon apple cider vinegar
  • 1 clove garlic, minced
  • Salt and black pepper, to taste
  • Cayenne, to taste

Method

  • Step 1

    In a large bowl, mix the cabbage, carrots, fennel and chili pepper. Set aside.

  • Step 2

    In a jar, add soy yogurt, vegan sandwich spread (vegan mayonnaise), lemon juice, apple cider vinegar, minced garlic, salt, black pepper and cayenne. Shake well to combine. Toss with the coleslaw and set aside for 10 minutes.

  • Step 3

    Assemble the remaining sandwich ingredients and top with coleslaw and dressing.