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These Spinach Ricotta Tempeh Sandwiches are packed with protein & veggies. A super tasty homemade vegan sandwich recipe | ThisSavoryVegan.com

Spinach Ricotta Tempeh Sandwiches

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These Spinach Ricotta Tempeh Sandwiches are packed with protein & veggies. A super tasty homemade vegan sandwich recipe!
Course Main Course
Cuisine American
Keyword bacon, lunch, pesto, picnic, sandwich, tempeh, tofu
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 sandwiches
Calories 548

Equipment

Ingredients

FOR THE SPINACH RICOTTA

FOR THE SUN-DRIED TOMATO PESTO

  • 1/3 cup sun-dried tomatoes
  • 1/4 cup pine nuts
  • 2-3 tablespoons oil I used the oil from the sun-dried tomato jar
  • 1-2 cloves garlic peeled
  • 5 large basil leaves
  • lemon juice to taste, start with 1/2 lemon
  • salt & pepper to taste

FOR THE SANDWICHES

Instructions

  • Add the spinach ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed. Taste and adjust the seasonings as needed. Transfer the ricotta to a bowl, wipe the food processor clean and place it back on the base.
  • Add the sun-dried tomato pesto ingredients to the food processor and blend until combined, scraping down the sides as needed. Taste and adjust the seasonings as needed. Set aside.
  • Place a skillet on the stove over medium heat and spray with oil. Cut the tempeh strips in half and place in the skillet. Cook until browned on both sides (approx. 2-3 minutes per side). Remove from the skillet.
  • While the tempeh is cooking, toast the bread. To assemble, spread some sun-dried tomato pesto on one half of the bread and spinach ricotta on the other half. Add tempeh bacon, arugula & red onion and close the sandwich. Serve and enjoy!

Video

Notes

  • This will make more spinach ricotta then you will need for 4 sandwiches. You can save the leftovers in the fridge for 3-5 days. Use it for pasta, pizza or more sandwiches.
  • The sun-dried tomato pesto is meant to be chunky. If you add too much oil it will make the sandwiches greasy.
  • I used ciabatta rolls from Trader Joe's. Toasted sourdough would be my second choice.

Nutrition

Calories: 548kcal | Carbohydrates: 59g | Protein: 26g | Fat: 25g