Tempeh Tantrum

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Tempeh Tantrum is the affectionate name of this sandwich!  Despite the name it it really a great sandwich. It does take some prep work to pull it all together but if you are just having fun in the kitchen and want to try this delicious sandwich it is well worth all the work!

Tempeh is often called Javanese "meat" because it is so popular in the Southeast Asian part of the world. It has been used for hundreds of years and is pretty much a staple.

Tempeh is made from soy and is slightly fermented and formed into cakes. It is very dense so it is easy to slice or crumble, depending on the recipe. Although it is soy based, much of the commercial tempeh available today comes with the addition of a variety of other grains like barley.

Tempeh has a rich nut-like flavor and can be used in sandwiches like this one or another favorite of ours, the Tempeh Reuben. It can be crumbled into stir fries or baked, steamed, fried and just about any other way you want to cook it!

This particular sandwich was created as our entry into the Mezzetta sandwich contest and although it didn't win we still list the Tempeh Tantrum among our favorites. So treat yourself - take the time to make this great sandwich and enjoy!  Oh, by the way, it isn't quite the same if you skip the slaw so be sure to make that as well! You'll be glad you did.

Tempeh Tantrum



1/2 pkg. (8 oz) coleslaw mix
1 tablespoon diced onion
1/3 cup Vegenaise (vegan mayo)
2/3 cup of Mezzetta Horseradish Cream Style
1 1/2 tablespoons avocado oil (or olive oil)
1/4 cup granulated white sugar
3/4 tablespoon white vinegar
pinch of sea salt

Olive Tapenade

1/4 cup of Mazzetta Pimiento Stuffed Olives, chopped
1/4 cup of Mazzetta Jalapeno Stuffed Olives, chopped
2 tablespoons olive oil
1 tablespoon chopped Mazzetta Roasted Red Bell Peppers, chopped
1/4 teaspoon garlic powder
1/2 teaspoon red pepper flakes


1 pkg. (8 oz.) 3 grain, 5 grain or soy tempeh
1/4 cup juice from Mazzetta Roasted Red Bell Peppers
about 3 pieces of Mazzetta Roasted Red Bell Pepper, sliced
2 tablespoons juice from Mazzetta Pimiento Stuffed Olives


Multigrain flat bread

How we make it

Best prepared the night before...


In a medium sized bowl combine all of the coleslaw ingredients
and mix well. Cover and chill.

Prep time: about 10 minutes

Olive Tapenade:

Chop the olives (with pimentos) as finely as possible
Place in a small bowl and add the remiaining ingredients.
Mix well to combine. Cover and chill.

Prep time: about 10 minutes


Place the tempeh on a cutting board and cut in half (cross wise)
then cut into 1/4 inch strips, lengthwise.
Place in a shallow dish and cover with the remaining ingredients.
Cover and chill.

Prep time: less than 10 minutes

Sandwich day:

Remove the tempeh from the refrigerator, place the tempeh and
peppers in a single layer on a baking sheet.

Place under the broiler for 5 minutes. Turn and broil another 3 minutes.

Meanwhile, dress serving dishes with the flat bread. Place coleslaw in
collander and drain excess liquid, pressing with a spoon. Then using a slotted
spoon place 2-3 heaping tablespoons of coleslaw over one half of the flat bread.
Spread the other half with the olive tapenade.

Remove the tempeh from the broiler. Place several slices atop the coleslaw
and fold the flat bread in half.

Serve with a cold drink and cool cucumber slices or fresh fruit.
Prep time: about 10 minutes

Total prep time for all components: about 50 minutes.

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