Tuscan Bean and Tempeh Sandwich
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Tuscan Tempeh and Bean Sandwich

This Tuscan Tempeh and Bean Sandwich is flavored with olives, capers, parsley, and garlic, and makes a filling and healthy meal on a busy day, or for the brown bag.
Prep Time10 mins
Course: Main
Cuisine: Italian American fusion
Servings: 4 big sandwiches
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

For the bean filling:

  • 2 approx 15 oz cans cannellini beans, drained and rinsed
  • 2 cloves garlic, crushed fine or put through a garlic press
  • 2 tbsp parsley, finely chopped
  • Juice of half a lemon, approx 1 tbsp
  • 1 tbsp chopped capers
  • Salt and ground black pepper to taste

For the tempeh filling:

  • 1 8-oz package unflavored tempeh (I used the three-grain)
  • 1/4 cup Kalamata olives, chopped
  • 1 rib celery, minced
  • 1 shallot, minced (can sub with red onion)
  • Juice of 1/2 lemon, approx 1 tbsp
  • 2 tbsp parsley, finely chopped
  • Salt and ground black pepper to taste

To assemble the sandwich:

  • 8 slices wholegrain bread or Italian bread
  • 2 cups loosely packed greens

Instructions

Make the bean filling:

  • Make the bean filling by placing the beans in a bowl and mashing them with a fork. I like mashing them fairly smooth, with a few chunks, since we are not using any mayo in the recipe.
  • Add the remaining ingredients to the mashed beans and mix well.

Make the tempeh filling:

  • Crumble the tempeh with your fingers into a bowl. Don't leave any large chunks.
  • Add the remaining ingredients to the tempeh and mix well.

Assemble the sandwich:

  • Layer on the greens on a slice of bread, then add the bean filling and top with the tempeh.

Notes

I usually serve with just some sweet, juicy cherry tomatoes on the side for a perfect and filling meal.