Vegan 4th of July Picnic Sandwich

Photograph by Rachel Swetnam | Los Angeles  2012

Photograph by Rachel Swetnam | Los Angeles 2012

The Vegan Picnic Sandwich

(inspired by Mendicino Farms)

Ingredients for the Sandwich:

1 loaf of hard crust bread

1 8oz package of Tempeh

1 Large Tomato

4-6 leaves of romaine lettuce

Tempeh Marinade:

1 t. crushed garlic

1 T. olive oil

2 T. lemon juice

1 T. hoisin sauce

Mix together all ingredients in a small bowl. Evenly coat the tempeh with the mixture. Place in a shallow dish and add 1/4 C of water (or until tempeh is completely covered. Place in refrigerator for an hour-overnight.

Avocado Sweet Potato Salad Spread:

2 Sweet Potatoes, peeled and chopped into chunks

1 Avocado

1 T. lime juice

1/2 t. salt

1/2 plum tomato, chopped

1/2 small red onion, diced small

1/2 smallish cucumber, diced very small

Put water in a medium sauce pan can heat on medium high until water boils. Add the potato chunks. Boil for about 5-10 minutes or until potatoes are soft when poked with a knife. Strain and cool off with cold water. Once potatoes have cooled, place in a large mixing bowl.  Add avocado, lime juice, salt, tomatoes, red onion and cucumber. With a hand blender, blend the ingredients together. The consistency needs to be that of a chunky spread (because that’s what it is!)

Broccoli Slaw:

1 C. broccoli slaw mix

zest of 1/2 lemon

1/4 cup lemon juice

1/4 cup olive oil

1 tablespoon honey

1 teaspoon salt

1/4 teaspoon black pepper

Place lemon juice, olive oil, honey, salt and pepper in a mixing bowl. Blend ingredients with a hand blender for about 2-3 minutes or until it looks a bit creamy. Add the broccoli slaw mix to the bowl and mix together.

Build the sandwich:

Heat 1 tablespoon of oil in a small frying pan. On medium- high heat cook the marinated tempeh slices until golden brown on each side. Set aside on a paper towel.  Cut the bread into eight slices. Coat the bottom and top slice with sweet potato salad spread. Add 2-3 pieces of tempeh, add a large spoonful of slaw, 2-3 slices of tomato and top with 1-2 leaves of romaine lettuce. Add the top slice of bread and if desired hold it all together with a sandwich stick or twine!

Serve with a side of your favorite BBQ sauce.

Print Recipe