Tempeh Sandwich Spread - Guest Blogger

Today's guest blogger is Jen from Some Clever Spoon. She rocks her blog with loads of great recipes and fresh ingredients. Besides working on Some Clever Spoon, she also is the master behind Indie Fixx, a website designed to bring together the indie designers and give them a place to be seen and heard. I really admire Jen's passion for supporting independent artists.

So here is Jen:

I'm not sure where I first came across recipe, but I've been making it for about 8 + years & it is one of our family staples. It's not difficult to make nor is it all that fancy, but it does the trick... feeds our mixed vegetarian and omnivore family. It's the kind of thing I make at least once a month. It's good for packed lunches, picnics or nights when it's too hot to slave over the hot box.

Plus, it's kinda good for you since it's made with tempeh. Tempeh is cultured (think yogurt) soybeans and is a good source of protein and fiber. It has a nutty mushroomy flavor and really does taste better than I am describing it. This recipe gets better for you if you substitute the mayo for Vegenaise (egg-free mayonnaise), but I prefer mayonnaise and all it's badness.

By the way, tempeh can be found in most grocery stores in the vegetable section and is available in different flavors. I used flax seed for the recipe, but any flavor would do.



2 Tbsp of olive oil
1 8 oz block of tempeh, coarsely chopped
1/2 onion, finely chopped
2 medium carrots, finely chopped
2 stalks of celery, finely chopped
1 Tbsp (or to taste) of low-sodium tamari (soy sauce)
1/3 cup mayo
1 Tbsp of Dijon mustard
Fresh ground black pepper
For serving: multigrain bread, rolls or your bread of choice. Rye works well too.
Sunflower seeds, optional

First of all, the tempeh may look grey or be splotched with what looks like grey mold. Do not panic, that is totally normal and is okay to eat.

Heat the oil in a frying pan. Add the coarsely chopped tempeh. Cook until nicely browned, for about 5 minutes. Allow to cool and stir in the tamari sauce. Set aside and allow the tamari to soak into the tempeh.

Meanwhile, mix your mirepoix (onion, carrots and celery) in a medium-sized mixing bowl. Add the cooled tempeh, mayo, Dijon mustard and mix well. Add freshly ground pepper to taste. Spoon onto your bread of choice (I think toasted in best), sprinkle with sunflower seeds (optional), top, slice and eat.