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Tempting Tempeh Sandwiches

tempeh 1000

Today’s recipe in my 30 Days of Vegan Cooking is for Tempting Tempeh Sandwiches. One taste will tell you they’re called “tempting” for a reason!

The flavorful spread, made with tempeh, bits of celery, pineapple, and cashews, and seasoned with a sriracha mayo, will have you licking the bowl when you make it. In addition to using for sandwiches and wraps, the spread is also great spooned into lettuce leaves or celery, or spread on crackers.


Tempting Tempeh Sandwiches

from Vegan Planet by Robin Robertson

Serves 4

If you prefer a finer texture to this spread you can combine all of the ingredients in a food processor and pulse to the desired consistency.



1/4 cup vegan mayonnaise, homemade or purchased

2 teaspoons prepared mustard

2 tablespoons rice vinegar

1 tablespoon low-sodium tamari

1/2 teaspoon sriracha

8 ounces tempeh, steamed and cooled

1/2 to 3/4 cup finely chopped fresh or canned pineapple, blotted dry

2 celery ribs, minced

4 scallions, minced

1/2 cup unsalted dry-roasted cashews, chopped or crushed

1/4 to 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 slices bread of choice (or 4 wraps)

Lettuce leaves



1. In a mixing bowl, combine the mayo, mustard, vinegar, tamari, and sriracha. Mix until well blended. Finely chop the steamed and cooled tempeh and add it to the bowl. Stir in the pineapple, celery, scallions, and cashews and season with salt and pepper. Mix well.  The sandwich filling can be used immediately or covered and refrigerated for later use.


2. To make the sandwiches, spread the tempeh mixture onto 4 slices of your favorite bread, top with lettuce leaves and the remaining bread, and serve.


{ 4 comments… add one }

  • betsy shipley November 20, 2013, 11:41 am

    Looks great. Check out the Tempeh Girls on Facebook where I am the latest member and have just posted my Green lentil/tempeh salad recipe/picture.
    We produced Betsy’s Tempeh in Mich. for 9 1/2 years using a new method without plastic bags. Since retiring, our love of tempeh has never ceased so we just filed a patent for a tempeh incubator that could be used in restaurants and small shops making artisan tempeh for the local markets.
    If you are ver in the LA area, we live in Ventura county just north and stop by for a tempeh panini.
    betsy shipley

  • Anne Regen November 21, 2013, 10:01 am

    Hi. Is the Tempting Tempeh Sandwich recipe in the new Vegan Planet cookbook? I don’t see it in the original Vegan Planet.

    • Robin November 21, 2013, 10:07 am

      Hi Anne, Yes, it’s one of about 50 all-new recipes that will be in the new edition of Vegan Planet.

  • Lochlain Lewis June 10, 2015, 1:47 pm

    Thanks Robin for a hardy sandwich! I was jonesing for something tastey but easy. I rummage through the refrigerator as I sense my blood sugar dropping. Tempeh! Awesome. And leftover hamburger buns! Sweet. But what do I do with tempeh??? Robin will know! I used some garden herbs and voila! I’m ready to get back to finishing painting the dining room.

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