Black Pepper Tempeh and Mushroom Sandwich
- Marinating Time: 4 hr
- Active Time: 30 min
- Total Time: 4 hr 30 min
- Servings: 2
This Black Pepper Tempeh and Mushroom Sandwich is bold, savory, and packed with umami-rich flavor. Marinated tempeh is pan-seared until golden, then layered onto warm ciabatta with caramelized onions, sautéed mushrooms, and fresh arugula for the perfect balance of hearty and fresh. A creamy black pepper tahini sauce ties it all together, adding a rich, peppery kick in every bite. This satisfying plant-based sandwich is perfect for lunch or dinner—simple to make yet packed with incredible flavors!
Ingredients
-
Tempeh
- 4 oz tempeh, thinly sliced
- ¼ cup soy sauce
- ¼ tsp garlic powder
- ¼ tsp fresh black pepper
-
Black Pepper Tahini
- 2 tbsp tahini
- 1 tbsp soy sauce
- ½ tsp fresh black pepper
- 1 tsp white miso paste
- 1 clove garlic, finely grated
-
Sandwiches
- 1 tbsp olive oil
- ½ yellow onion, thinly sliced
- 6 oz baby bella mushrooms, sliced
- 1 cup arugula
- 2 servings ciabatta bread
Preparation
Marinate Tempeh
In a resealable bag or container, whisk together soy sauce, garlic powder, and black pepper. Add the sliced tempeh, tossing well to coat and allow it to marinate for at least 4 hours, or preferably overnight.
Prepare Tahini Sauce
In a small bowl whisk together tahini, soy sauce, black pepper, miso, and garlic. Thin with water as needed until a mayo-like consistency is achieved.
Cook Tempeh
Heat a small drizzle of olive oil in a medium non-stick pan over medium heat. Add the marinated tempeh, allowing it to cook for about 3 minutes or until golden brown. Flip and allow it to cook for another 3 minutes.
Sauté Mushrooms & Onions
Heat 1 tbsp olive oil in a pan over medium-low heat. Add the onions, sauteing for about 10 minutes until they begin to caramelize. Add the mushrooms, cooking until they release their liquid and pan begins to dry, about 8 minutes. Season with salt and a generous amount of black pepper to taste before removing from heat.
Assemble
To assemble, spread a generous amount of tahini sauce on each ciabatta, add tempeh, top with mushrooms and onions, and finish with a handful of arugula.
