French Onion Tempeh Sandwich

This vegetarian dish screams umami! (Hint: make it vegetarian by swapping the beef broth for vegetable broth, and vegan by swapping Swiss cheese for plant-based cheese. My original recipe utilized beef broth for and added punch of savory goodness. The choice is yours!

Ingredients:

• 8 oz block tempeh

• 1 yellow onion - large, finely sliced

• 2 tbsp extra virgin olive oil

• Sea salt & black pepper - adjust according to taste preferences

• 4 garlic cloves - smashed

• 1 cup broth - I use beef

• 1/2 cup dry red wine

• 6 small cremini mushrooms - sliced

• 1 tbsp miso paste

• 1/4 cup mayonnaise

• 4 slices swiss cheese

• 4 slices bread - whole grain, sourdough bread or rye

Directions:

1. Heat the oil in a nonstick skillet over medium heat. Add onions and sprinkle with salt. Stir occasionally and allow onions to begin caramelizing, about 10 minutes. Add smashed garlic cloves and cook for 2 minutes.

2. Pour broth and wine into the pan and stir, reducing heat to medium low. Allow the liquid to simmer for 5 minutes then add tempeh patties. Spoon some of the liquid and onions over the top of the tempeh. Add the mushrooms, season with salt and pepper & cover. Cook for about 15 minutes over medium low heat. When tempeh is 2 minutes away from being done, add a thin slice of swiss cheese to each patty - allowing the cheese to melt while it finishes cooking.

3. Prep the sandwiches:

   • Dressing: in a small bowl, combine miso and mayonnaise until smooth. Set aside.

   • Bread: toast the bread until golden brown (toasting the bread first helps to prevent soggy bread).

4. Assemble the sandwiches:

   • Spread miso dressing on one side of the bread. Add tempeh and top with mushrooms, garlic and onions from the pan (make sure you get some pan juices as well). Top with remaining slice of bread. Enjoy!