If you’re looking for the recipe that received the most praise during testing, you’ve found it. Described as “heavenly” and “the perfect definition of what umami is all about”—there’s really nothing left to say!
YIELD: 4 sandwiches
FOR THE TEMPEH
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) brown rice vinegar or seasoned rice vinegar
1 tbsp (15 ml) grapeseed oil
1 tbsp (20 g) agave nectar
2 cloves garlic, grated
2½ tsp (5 g) matcha powder
½ tsp smoked sea salt
8 oz (227 g) tempeh, cut into
4 rectangles, then each rectangle cut into 2 thin rectangles
FOR THE QUICK PICKLES
3 tbsp (45 ml) brown rice vinegar
3 tbsp (45 ml) seasoned rice vinegar
3 tbsp (45 ml) water
1 tsp (3 g) coarse kosher salt
1 tsp (4 g) coconut sugar or other sugar
1 baby bok choy, trimmed and chopped
1 large carrot, thickly shredded
5 red radishes, thinly sliced
2 scallions, sliced
1 clove garlic, thinly sliced
FOR THE MAYO AND SANDWICHES
½ cup (114 g) regular flavor Faba-lous Mayo or store-bought
½ tsp wasabi powder, or to taste
1½ tsp (8 ml) reduced-sodium tamari
1 clove garlic, grated
8 slices sourdough or whole grain vegan bread, lightly toasted
Fresh cilantro leaves (optional)
To make the tempeh, in a shallow dish, whisk to combine the lemon juice, vinegar, oil, agave, garlic, matcha and salt. Coat each tempeh rectangle with the marinade, and marinate for at least 1 hour in the refrigerator. Preheat the oven to 375°F (190°C, or gas mark 5). Place the tempeh on a baking sheet lined with parchment paper. Bake for 8 minutes on each side. Set aside to cool slightly or completely.
To make the quick pickles, in a medium bowl, whisk to combine the vinegars, water, salt and sugar. Stir the bok choy, carrot, radishes, scallions and garlic into the mixture. Cover and let stand for 30 minutes in the refrigerator before use.
To make the mayo, whisk the mayo, wasabi, tamari and garlic in a small bowl until well combined. Adjust the quantity of wasabi to taste, as its strength varies with each brand.
To assemble the sandwiches, spread 1 tablespoon (14 g) of mayo on each slice of bread. Top 1 slice with 2 tempeh rectangles, the desired amount of drained pickled veggies and the cilantro (if using). Top with the second slice. Repeat with the remaining 3 sandwiches. Serve immediately.