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Grilled Vegetable Sandwiches with Tempeh Patties

Make the tempeh patties ahead of time—the heat from the grilled vegetables and bread will warm them.

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Make the tempeh patties ahead of time—the heat from the grilled vegetables and bread will warm them.

Servings
6

Ingredients

Tempeh patties

  • 1 8-oz. pkg. plain tempeh
  • 2 large portobello mushrooms, quartered (about 8 oz.)
  • 3 Tbs. olive oil
  • 1 small onion, chopped (about 1 cup)
  • 1 Tbs. fennel seed
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 1/2 tsp. paprika
  • 1 tsp. dried marjoram
  • 1 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 2 Tbs. low-sodium soy sauce

Grilled vegetable sandwiches

  • 1/4 cup olive oil
  • 2 Tbs. balsamic vinegar
  • 2 cloves garlic, minced (about 2 tsp.)
  • 1 Tbs. chopped fresh parsley
  • 1/4 tsp. salt
  • 2 medium-size zucchini, halved and cut into 3-inch chunks
  • 2 small eggplants, sliced
  • 1 large red onion, cut into rings
  • 1 whole-wheat baguette, cut into 12 slices
  • 4 cloves garlic, peeled and halved
  • 1/4 cup Dijon mustard
  • 2 cups arugula leaves

Preparation

1. To make Patties: Steam tempeh 10 minutes. Blend with mushrooms in food processor until finely chopped.

2. Warm 2 Tbs. oil in skillet over medium heat. Add onion, and sauté 7 minutes, or until softened. Add fennel seed, garlic, paprika, marjoram, thyme and sage, and cook 5 minutes, stirring occasionally. Stir in soy sauce, tempeh mixture and 1/4 cup water. Simmer 10 minutes. Add 1/4 cup water, and cook 10 minutes more, or until water is absorbed. Season to taste with salt and pepper. Cool. Shape into 12 patties. Chill 1 hour, or overnight.

3. To make Sandwiches: Combine oil, vinegar, garlic, parsley and salt in 9×13-inch baking dish. Add zucchini, eggplants and red onion, toss well, and let marinate 30 minutes.

4. Warm remaining 1 Tbs. oil in skillet over medium heat. Cook patties 3 to 4 minutes on each side, or until browned.

5. Prepare charcoal grill or preheat gas grill to medium-high. Grill baguette slices 1 to 2 minutes on each side. Rub with garlic and spread with mustard.

6. Grill vegetables 8 to 10 minutes, turning occasionally, or until browned and tender.

7. To serve: Place one patty on each grilled bread slice. Top each with grilled vegetables and arugula.

Nutrition Information

  • Calories 355
  • Carbohydrate Content 45 g
  • Cholesterol Content 0 mg
  • Fat Content 14 g
  • Fiber Content 5 g
  • Protein Content 15 g
  • Saturated Fat Content 2 g
  • Sodium Content 770 mg
  • Sugar Content 8 g