Thanksgiving Tempeh Sandwiches

with Roasted Sweet Potatoes and Brussels Sprout Slaw

Moderate | 30 min

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Contains: Egg, Milk, Mustard, Soy, Sulphites, Walnuts, and Wheat.

May Contain: Fish, Peanuts, Sesame, Shellfish, other Tree Nuts, and other sources of Gluten.

What We'll Send

Medium Orange Sweet Potato
Roma Tomatoes
Salt Spring Kitchen Co. Sour Cherry, Cranberry and Port Preserves
Walnuts
Arugula
Deluxe Coleslaw (Green Cabbage, Red Cabbage, Carrot, Green Onion)
Brussels Sprouts
Smoked Tempeh
Multigrain Ciabatta Bun
Mayonnaise
Red Wine Vinegar
Dijon Mustard
Maple Syrup
Spice Blend
Ground Ginger, Ground Allspice, Nutmeg, Cinnamon
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 1154
Fat 56g
Protein 39g
Carbohydrates 132g

Cooking Directions

0

Tip: If you're cooking for 4 servings, in Step 3, cook tempeh in batches or use a second skillet to cook the second tempeh.

1

Roast Sweet Potatoes
- Turn oven to 425°F. Line a baking sheet with foil.
- Peel sweet potatoes and chop into 3/4 inch pieces.
- Transfer sweet potatoes to baking sheet and toss with 1 tbsp. (2 tbsp. for 4 servings) olive oil, spice blend, and maple syrup. Season with salt and pepper to taste.
- Place baking sheet in oven and set a timer for 15 minutes.

2

Prepare Ingredients
- Wash roma tomato, Brussels Sprouts and arugula.
- Thinly slice tomato into 1/4 inch rounds.
- Cut ciabatta buns in half.
- Roughly chop walnuts.
- Carefully cut smoked tempeh in half horizontally like a bun. Season with salt and pepper to taste.

3

Cook Tempeh
- Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over medium-high.
- Once hot, add tempeh patties and cook for 3-4 minutes per side, until crispy and golden.
- Remove tempeh from skillet and set aside until ready to serve.

4

Finish Sweet Potates
- Once timer goes off, toss sweet potatoes and sprinkle with walnuts. Return baking sheet to oven and roast for an additional 10-12 minutes, or until sweet potatoes are tender and golden.

5

Toast Buns

-Place buns directly on oven rack. Toast buns for 4-5 minutes, or until desired toastiness.

- Remove buns from oven and set aside until ready to serve.

6

Prepare Coleslaw

- In a medium bowl, combine coleslaw, Brussels sprouts, red wine vinegar, 1 tbsp. of the  (2 tbsp. for 4 servings) Dijon mustard, and 1 tbsp. of the (2 tbsp. for 4 servings) mayonnaise.
- Stir to dress coleslaw.
 (2 tbsp. for 4 servings) 

7

Assemble + Serve

- Spread remaining mayonnaise onto bottom buns. Place tempeh on bottom buns. Spread Salt Spring Kitchen Sour Cherry Preserve on top of tempeh.
- Place sliced tomato over preserve and a handful of arugula on top.
- Spread remaining Dijon mustard onto top buns and place buns on top of arugula.
- Place sandwiches onto large plates. Divide sweet potatoes and coleslaw onto plates next to sandwiches.
- Enjoy!

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