Glazed tempeh sandwich with mustard, pickles and coleslaw

Name: Glazed tempeh sandwich with mustard, pickles and coleslaw
Prep time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: world favourites
Ingredients: 200 g Plain tempeh (1 × 200 g pack, plain, kosher pareve); 180 g Bread (baguette or country loaf) (4 × 45 g slices of pareve country bread); 90 g Water (80 g for poaching, 10 g for the glaze); 20 g Soya sauce (4 tsp: 2 for poaching and 2 for the glaze); 5 g Garlic (1 clove, crushed with the flat of a knife); 10 g Silan (date syrup) (2 tsp, or honey); 2 g Smoked paprika (1 level tsp); 15 g Extra virgin olive oil (1½ tbsp); 140 g White cabbage (⅛ medium cabbage, shredded into 2 mm strips); 60 g Carrots (⅔ medium carrot, grated); 2 g Fine salt (⅓ level tsp (2 g), to draw water from the cabbage); 80 g Apples (½ medium apple, cut into fine matchsticks with the skin on); 20 g Cider vinegar (1 tbsp + 1 tsp); 25 g Mayonnaise (1 heaped tbsp); 25 g Hot Dijon-style mustard (10 g for the slaw, 10 g for the bread and 5 g for the glaze); 0.5 g Ground black pepper (2 pinches); 40 g Gherkins / small pickled cucumbers (1 large cucumber pickled in vinegar or 4 gherkins, sliced)

pareve light lunch · world favourites · 2/5 · easy · 25 min, including 20 hands-on

Jewish deli style: slices of tempeh poached with garlic and soya sauce, browned then glazed with date syrup and smoked paprika, on toasted country bread spread with mustard, with crunchy pickles and a tangy, creamy slaw squeezed dry before dressing.

Ingredients for two

200 g	Plain tempeh 1 × 200 g pack, plain, kosher pareve
180 g	Bread (baguette or country loaf) 4 × 45 g slices of pareve country bread
90 g	Water 80 g for poaching, 10 g for the glaze
20 g	Soya sauce 4 tsp: 2 for poaching and 2 for the glaze
5 g	Garlic 1 clove, crushed with the flat of a knife
10 g	Silan (date syrup) 2 tsp, or honey
2 g	Smoked paprika 1 level tsp
15 g	Extra virgin olive oil 1½ tbsp
140 g	White cabbage ⅛ medium cabbage, shredded into 2 mm strips
60 g	Carrots ⅔ medium carrot, grated
2 g	Fine salt ⅓ level tsp (2 g), to draw water from the cabbage
80 g	Apples ½ medium apple, cut into fine matchsticks with the skin on
20 g	Cider vinegar 1 tbsp + 1 tsp
25 g	Mayonnaise 1 heaped tbsp
25 g	Hot Dijon-style mustard 10 g for the slaw, 10 g for the bread and 5 g for the glaze
0.5 g	Ground black pepper 2 pinches
40 g	Gherkins / small pickled cucumbers 1 large cucumber pickled in vinegar or 4 gherkins, sliced

Method

Lay the tempeh block flat and halve horizontally to make 2 slabs about 7 mm thick, then cut each slab into 6 rectangles about 5 × 4.5 cm, giving 12 slices. Arrange in a single layer in the 24 cm frying pan with 80 g water, 10 g soya sauce and the crushed garlic clove. Cover and simmer over a medium-low heat for 6–8 minutes, until the tempeh yields to the tip of a knife; follow the packet if it specifies a longer time. Uncover and reduce for 1–2 minutes until no liquid remains, then remove the garlic clove.
While the tempeh poaches, shred the cabbage into 2 mm strips and coarsely grate the carrot. Mix in the salad bowl with the 2 g salt, massage firmly with both hands for 1 minute and leave to drain for 10 minutes while the tempeh cooks. Make the glaze in a small bowl, thoroughly mixing 10 g soya sauce, 10 g silan, 5 g mustard, 2 g smoked paprika and 10 g water.
Pour the oil into the pan, tilt to spread it and lift the slices with a spatula so the oil runs underneath. Cook over a medium heat for 3 minutes on each side, until a golden-brown crust forms. Reduce to a medium-low heat, pour in the glaze and turn the slices one by one with tongs for 40 seconds to 1 minute: the glaze should reduce, coat the slices and become glossy and sticky without smoking. Immediately transfer to a plate.
Squeeze the cabbage and carrot firmly with both hands over the sink and discard the liquid. Cut the unpeeled apple into fine matchsticks and add to the salad bowl with the vinegar, mayonnaise, 10 g mustard and the pepper. Mix: the slaw should be crisp, tangy and lightly bound, with no juice at the bottom.
Toast the bread for 2 minutes in the toaster, or 1 minute on each side in a clean dry frying pan, until crisp on the surface. Spread two slices with the remaining 10 g mustard, top with the hot tempeh, sliced pickles and about 80 g slaw per sandwich, then close and press gently. Serve the remaining slaw, about 130 g, alongside.

Variants and their steps remain below the recipe.

Lighter version

How the taste changes:

The slaw is less creamy, making its vinegar and mustard seem sharper. The tempeh keeps its sweet, smoky glaze, with less oil on the surface.

Mayonnaise : 12 g
Extra virgin olive oil : 10 g

Half the mayonnaise and a little less oil: mustard and vinegar give the slaw its flavour, and the glaze keeps all its taste.

On your plate

Recipe

647 kcal · protein 26 g · carbs 69 g · fat 25 g

Quantities per person

100 g Plain tempeh
90 g Bread (baguette or country loaf)
45 g Water
10 g Soya sauce
2.5 g Garlic
5 g Silan (date syrup)
1 g Smoked paprika
7.5 g Extra virgin olive oil
70 g White cabbage
30 g Carrots
1 g Fine salt
40 g Apples
10 g Cider vinegar
12.5 g Mayonnaise
12.5 g Hot Dijon-style mustard
0.25 g Ground black pepper
20 g Gherkins / small pickled cucumbers

Cooking tips

To take away, cool the tempeh and refrigerate it, the squeezed and dressed slaw and the pickles in separate containers. Carry the bread separately and assemble at lunchtime, within 24 hours; glazed tempeh is also delicious cold. Poaching in seasoned liquid removes tempeh's bitterness, so do not skip it. With two packs, 400 g, use a 28 cm frying pan, still in a single layer, and keep the extra slices for the next day.

Equipment : 24 cm frying pan with a lid, kitchen tongs, grater, salad bowl, small bowl, toaster

Inspired by Jewish deli sandwiches with mustard, pickles and coleslaw, in the plant-based tempeh version served by vegetarian delis, with an Israeli-style silan glaze.

Glazed tempeh sandwich with mustard, pickles and coleslaw

Method

Timer

On your plate

Recipe

Cooking tips

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