BBQ Tempeh Sandwich with Stewed Fig, Onion Marmalade & Arugula
Jörg Mayer & Nadine Horn
Authors of Vegan BBQ
THRIVE LIGHTNING ROUND
1. Something you always have in your bag?
A serving of “emergency sriracha.”
2. Best advice from your grandma?
Jörg: My grandma has a small vegetable garden behind her house and always told me that homegrown veggies are the best.
3. What hashtags do you use to find inspiration + food?
4. Ingredients you can’t live without?
Fresh herbs, ginger and garlic
5. What’s the fastest way to shift your mood?
That would be a big plate of vegan sushi
6. Something we wouldn’t know about you?
Nadine is an avid hoppy-potter and Jörg plays guitar in a metal band.
Makes 4 sandwiches
180 g dried figs
4 red onions
2 tbsp olive oil
½ tsp ground cinnamon
½ tsp salt
1 bay leaf
100 ml red wine vinegar
150 ml water
250 g tempeh
6 tbsp soy sauce
5 tbsp olive oil
1 tsp smoked paprika
4 sandwich rolls
4 tbsp vegan cream cheese
Dice the figs and cut the onions into fine rings. Put the olive oil into a hot cast-iron saucepan and add the figs, onions, cinnamon, salt and bay leaf, and sweat them for 5 minutes over indirect heat. Deglaze the pan with the vinegar and water, and cook over a low heat for 40 minutes. Cut the tempeh into 1 cm thick slices and blanch for 10 minutes in boiling water. Then leave to drain. Mix the soy sauce, olive oil and paprika, and marinate the tempeh slices in the mixture for 30 minutes. Cook the tempeh over direct heat for 4–5 minutes on each side. Cut the rolls open and spread the cut sides with 1 tablespoon vegan cream cheese. Fill with the arugula and tempeh, topped with 1–2 tablespoons of the fig and onion marmalade.