sponsored by LightLife Foods
Tempeh is a nutritional powerhouse that’s already a mainstay in our fridge. It’s high in protein and a versatile ingredient to have on hand. It can be made into plant-based bacon, crumbled into spaghetti sauce or chili, or as Justin often does, eaten right out of the package plain as a filling and healthy snack.
We feel like something that tastes good and supports gut health is a win. And the Chickpea Tempeh we used here has a mild flavor and a solid texture that stayed together well when we cooked it, so the presentation was nice in the sandwich.
This week, we were so ready to sauté the tempeh in a bit of olive oil for the first building block of our plant-based reuben sandwiches. With beets and sauerkraut in the mix plus our take on an easy Russian dressing, this sandwich made for a memorable plant-based lunch together.
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