Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
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1 block of tempeh
Salt
Pepper
Olive oil
Paprika
Garlic powder
3 tbsp vegan butter
Cherry tomatoes
Green bell pepper
Bread
Vegan Mayo
Cheese Sauce:
2 tbsp olive oil
2 tbsp flour
1 cup unsweetened plain oat milk
1 tsp salt
1 tsp paprika
½ tsp onion powder
½ tsp garlic powder
⅓ cup vegan cheese
This recipe is brought to you by: Vegan Man Food T-Shirts
Steps:
1. Pre heat the oven to 425, and then roast the tomatoes and bell pepper for 30 minutes.
2. Crumble the tempeh into small pieces and place the tempeh in a dry pan over medium heat.
3. Once the tempeh has gotten a little crispy add about 2 tbsp of olive oil.
4. While the tempeh is cooking, add all the spices for the tempeh and stir thoroughly.
5. Once the tempeh has gotten more crispy, take the tempeh off the burner and don't let it burn.
6. In a small pot, add 2 tbsp of olive oil over medium heat. Then sprinkle in the flour and whisk together.
7. Next add the 1 cup of non-dairy milk gradually while whisking. It should be a thick consistency, so at this point add the vegan cheese and stir until it melts completely. Add the remaining spices for the cheese sauce and make sure it is fully incorporated.
8. Gradually add water and stir until the cheese sauce loosens up a little and turns into a sauce.
9. Heat a pan over medium heat, melt the vegan butter. I like to toast my bread slightly before hand (it prevents it from getting soggy). Add the bread to the melted butter, let it toast and crisp up in the pan. Add vegan mayo to each side. On one piece of bread, stack the tempeh, roasted tomatoes and peppers, then add the vegan cheese sauce. Put the other piece of bread on top and press down.
10. Once one side of the sandwich get crispy, flip and crisp the other side.
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