What makes this dish fancy, you ask? It’s dressed up for a night out! Marble rye bread gets slathered with a rich Mississippi Comeback Sauce and topped with zesty Pickled Collard Greens and corned tempeh. Yup, it’s as amazing as it sounds.
Serves: 3 to 4
8 oz (240 g) tempeh, thinly sliced
1 cup (240 ml) water
1 tsp salt
1 tsp vegan granulated sugar
1 tsp pickling spice
1 tsp ground coriander
½ tsp vegan brown sugar
¼ tsp mustard seeds
¼ tsp black pepper
8 oz (240 g) coarsely chopped destemmed collard greens
¼ cup (60 ml) distilled white vinegar
¼ cup (60 ml) apple cider vinegar
2 tbsp (30 ml) water
1 tsp salt
1 tsp vegan granulated sugar
4 cloves garlic, smashed
Pinch of cayenne pepper
1 cup (220 g) vegan mayo
2 tbsp (30 ml) hot sauce
¼ cup (60 g) ketchup
2 tsp (10 ml) liquid aminos or soy sauce
1 clove garlic, finely chopped
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
6–8 slices vegan marble rye bread
To make the corned tempeh, put the sliced tempeh into a large heatproof bowl. Set the bowl aside.
In a small saucepan over medium-high heat, combine the water, salt, granulated sugar, pickling spice, coriander, brown sugar, mustard seeds and black pepper.
Bring the mixture to a simmer, then turn off the heat. Stir the mixture to make sure the sugars and salt have dissolved.
Pour the liquid over the tempeh, making sure the tempeh is submerged in the liquid. Let the tempeh marinate for at least 1 hour.
While the tempeh is marinating, make the pickled collard greens.
Bring a large pot of salted water to a boil over high heat. Add the collard greens and reduce the heat to low. Simmer the greens for about 10 minutes, or until they are tender. Drain the greens and put them in another large heatproof bowl.
In a small saucepan over medium heat, combine the distilled white vinegar, apple cider vinegar, water, salt, granulated sugar, garlic and cayenne pepper. Bring the mixture to a simmer, then remove it from the heat and pour the liquid over the collard greens. Set the collard greens aside to marinate while you finish preparing the recipe.
Preheat the oven to 400°F (204°C). Spray a medium baking sheet with nonstick cooking spray.
Remove the tempeh from the marinade. Place the tempeh on the prepared baking sheet. Bake the tempeh for 15 minutes, flip it and bake for 10 to 15 minutes more, or until it is brown.
While the tempeh bakes, make the Mississippi Comeback Sauce.
In a small bowl, whisk together the mayo, hot sauce, ketchup, liquid aminos, garlic, garlic powder, onion powder and smoked paprika.
To assemble the sandwiches, spread the Mississippi Comeback Sauce on a slice of marble rye bread. Take some of the pickled collard greens out of the pickling liquid and squeeze some of the liquid out. Put the collards on the Mississippi Comeback Sauce, then place several pieces of tempeh on the collards. Put some Mississippi Comeback Sauce on the other slice of bread. Top the tempeh with the other slice of bread and serve.