Maple Tempeh & Fig Jam Sandwiches
with caramelized onion, apple, & cashew cheese
1-200 g package of fresh soy Tempea tempeh
¼ cup maple syrup
⅓ cup tamari
2 tbsp + 1 tsp coconut oil, melted
1 sweet onion, roughly sliced
1 small gala apple, sliced into thin half moons
1 cup arugula, packed
8 tbsp (or ½ cup) cashew cheese (either homemade or bought)
8 tbsp (or ½ cup) East Van Jam, fig flavour
8 pieces of sourdough bread, or bread of choice
Salt and pepper to taste
Start by slicing the Tempea tempeh into thin ¼ inch strips, lengthwise.
Whisk the marinade ingredients in a shallow bowl (maple syrup to 2 tbsp of melted coconut oil) and dip each piece of tempeh into the marinade, leaving all the pieces submerged for 5-10 min while you prepare the other ingredients.
Add 1 tsp of coconut oil to a medium pan over medium-low heat and add onion. Sauté for 10 minutes, or until caramelized. Add apple slices and cook for another 5 minutes until the apple slices are tender, stirring occasionally. Add salt and pepper to taste.
Add tempeh slices to a heated medium sized pan, and lay out the slices evenly so they aren’t overlapping. Cook tempeh over medium heat for 6-7 minutes a side or until golden brown and crispy.
Toast the bread in a toaster or oven.
To assemble, spread 2 tbsp of cashew cheese on one piece of bread and 2 tbsp of jam on the other piece. Add 4-5 strips of maple tempeh, ¼ cup of arugula, and a generous portion of the onion and apple mixture. Makes 4 sandwiches.