Recipe courtesy of Seed to Sprout
Vegan Bacon Cheddar Melt
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- Level: Intermediate
- Total: 1 hr 25 min
- Active: 50 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1364
- Total Fat
- 97 g
- Saturated Fat
- 21 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 20 g
- Sugar
- 20 g
- Protein
- 64 g
- Cholesterol
- 0 mg
- Sodium
- 2454 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Active: 50 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1364
- Total Fat
- 97 g
- Saturated Fat
- 21 g
- Carbohydrates
- 81 g
- Dietary Fiber
- 20 g
- Sugar
- 20 g
- Protein
- 64 g
- Cholesterol
- 0 mg
- Sodium
- 2454 mg
Ingredients
Everyday Marinade:
Cashew Cheese Sauce:
Caramelized Onions:
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Directions
- For the everyday marinade: Bring a small pot of water to a boil, then add the tempeh. Cook until the tempeh is tender and has increased in size, about 20 minutes. Remove from the water and set aside.
- Whisk together the olive oil, tamari, nutritional yeast, agave, mustard powder and black pepper in a bowl. Dip each piece of tempeh into the marinade, coating well.
- For the cashew cheese sauce: Blend together the cashews, filtered water, nutritional yeast, oil, vinegar and sea salt in a Vitamix or high-speed blender until smooth and creamy. (This keeps well in a sealed container in the refrigerator for up to 10 days.)
- For the caramelized onions: Heat the olive oil in a sauté pan on medium heat. Add the onions and sea salt and stir to coat the onions. Cook until the onions begin to turn translucent, then turn the heat to low and cook, stirring often to make sure onions don’t burn, until the onions are caramelized, about 20 minutes. Turn off the heat and set aside.
- Spread butter on one side of each slice of bread. Flip the bread over and drizzle each side with cashew cheese sauce. Heat a pan on medium heat. Slice each piece of marinated tempeh into 5 slices. Place the sliced tempeh in the hot pan and drizzle with the marinade. Cook for 2 to 3 minutes, then flip and drizzle with more marinade. Remove from the heat and add the seared tempeh to one side of the bread.
- Top the tempeh with about 2 tablespoons bacon and 2 tablespoons caramelized onions. Close the sandwiches and griddle each side in a pan on medium heat until golden, 2 to 3 minutes.
Cook’s Note
This is our “secret” way to marinate tempeh, and it is a total game changer. Feel free to store the marinated tempeh in the refrigerator and when you’re ready to use it, throw it in a pan, in the oven or even on the grill.
