Ingredients
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For the Marmalade
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180 g dried Figs
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4 Red Onion
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2 tbsp Olive Oil
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½ tsp ground Cinnamon
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½ tsp Salt
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1 Bay Leaf
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100 ml Red Wine Vinegar
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150 ml Water
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For the Tempeh
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250 g Tempeh
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6 tbsp Soy Sauce
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5 tbsp Olive Oil
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1 tsp smoked Paprika
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Extras
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4 Sandwich Rolls
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4 tbsp Vegan Cream Cheese
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2 handfuls Rocket Leaves
Directions
Steps
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1
Done
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Cut the figs into small dice and the onions into fine rings. Put the olive oil into a hot cast-iron saucepan and add the figs, onions, cinnamon, salt and bay leaf, and sweat them for 5 minutes over indirect heat. Deglaze the pan with the vinegar and water, and cook over a low heat for 40 minutes. |
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2
Done
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Cut the tempeh into 1-cm-thick slices and blanch for 10 minutes in boiling water. Then leave to drain. |
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3
Done
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Mix the soy sauce, olive oil and paprika, and marinate the tempeh slices in the mixture for 30 minutes. |
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4
Done
|
Cook the tempeh over direct heat for 4–5 minutes each side. |
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5
Done
|
Cut the rolls open and spread the cut sides with 1 tablespoon vegan cream cheese. Fill with the rocket and tempeh, topped with 1–2 tablespoons of the fig and onion marmalade. |
