This was really tasty… although just like my pizza, I have to say this had one too many ingredients and less would have been more. I think I’d save the pear for a side salad, and this sandwich would be perfect. The idea came from here, but as usual, I wanted to remove the 67% fat Daiya and 100% fat Earth Balance! The jam does have sugar, so I probably won’t buy it again, but I do love that it has a spicy kick to it.
- Ezekiel 4:9 bread, Low Sodium, toasted in a toaster
- Creamy White Cheese Sauce (click for recipe)
- Hot Pepper Raspberry Jam
- 1/2 a pear, sliced thin
- Tempeh Bacon (see recipe below)
The “Hot Pepper Raspberry Preserves came from AJ’s Fine Foods. The first time I tried this jam, it was served with cream cheese and crackers… wow was that good! I think I may have to combine it with Miyoko’s Vegan Brie and make it “en croute” for a Christmas Day appetizer. Definitely for special occasions only.
- 1 Tbsp onion powder
- 1 Tbsp smoked paprika
- 4 Tbsp nutritional yeast
- 1 Tbsp hickory liquid smoke
- 3 Tbsp soy sauce
- 2 Tbsp tomato paste
- 2 Tbsp maple syrup
- vegetable broth
- 8 oz tempeh
- sea salt (optional)*
Combine all ingredients except broth, tempeh, and salt in a 9×13 pan. Add enough vegetable broth so that that a layer of thinly sliced tempeh can be covered (about 1/2 -3/4 inch high). Stir with a fork to mix ingredients together.
Slice tempeh into long, thin strips with a serrated bread knife. Aim for 1/4 of an inch thickness or smaller. Coat each side of each slice with marinade until all strips are coated as in the picture below. Marinate for at least an hour or overnight.
*If you are eating this bacon by itself, I suggest sprinkling some sea salt on this after it is all cooked. I sprinkled some on just before I put it in my sandwich and I don’t think I would have been able to tell if I had left it out.