Exploits of a Vegan Wannabe

Yesterday we went to our go to store for cool vegan things and purchased our Hazelnut en Croute.  I wanted to call in to work so I could stay home and fawn over it but I thought better of it and went in to work. While we were shopping, I was inspired to purchase a package of

Photo By: S. Duquet

Lemon Pepper Tofurky Tempeh. I have seen it a million times, but for some reason last night it spoke to me, right there in the refrigerator section. By the time we got home from running more errands than I had energy for,  I was willing to have a bag of salt and pepper chips for dinner. I was not especially motivated or energetic enough to create a nourishing meal.

Enter…Tofurky Tempeh strips. I followed the directions and sauteed them in a pan with a smidge of olive oil and then set them aside. I pulled out a leftover Ciabatta, a jar of roasted red and yellow peppers and some Mozzarella Sheese. I had comfort food on my mind in the form of a Panini.

Lemon Pepper Tempeh Panini

By: S. Duquet

Ingredients

One package of Tofurky Lemon Pepper Tempeh strips ( I cooked them all at once and saved the leftovers for a sandwich the following day)

One half of a Ciabatta loaf

1/4 jar of Roasted red and yellow peppers

1 Oz of your favorite vegan  Mozzarella shredded (We used Sheese because their cheese is legendary)

Generous drizzle of White Balsamic vinegar ( I bet regular Balsamic would also be delicious)

Vegan butter

Make It Happen

~Saute the Tofurky Tempeh strips according to the directions onthe box

Photo By: S. Duquet

~Cut the Ciabatta (or your bread of choice) in half and hollow out the bread inside. I have watched celebrity chef Ina Garten do this with nearly every sandwich she has ever made. I think it makes room for the goodies inside the bread so they don’t fall, slip or squish out.

~Load up half of the Ciabatta with your ingredients. I layered using the tempeh then the peppers, then the shredded cheese then I drizzled generously with the balsamic vinegar and put the other half of the Ciabatta on top.

~Wrap a plate in tin foil to use as your Panini Press if you, like me, do not have one of these lovely kitchen appliances.

~Butter one side of your sandwich and put that side down on your griddle pan on low heat. You can also put a pat of butter in your pan.

~Butter the other half of the Ciabatta.

~Let cook for a few minutes  low and slow

Photo By: S. Duquet

~Press your tin foil plate on to the sandwich to flatten it. This will work much better than you imagine.

~Flip your sandwich and allow the second half to cook for a minute or so before using your new Panini Press on it.

~When both sides are golden brown, cut into triangles and go immediately to your car to enjoy your Panini without the threat of having to share.

Photo By: S. Duquet

The Lemon Pepper Tofurky Tempeh strips are out of this world. They were so delicious in this sandwich. The cool thing is that since I cooked the entire package but did not use it immediately, the next day I had a Lemon Pepper Tempeh sandwich for lunch that made my day. It was the most kicked up lunch meat I have ever had. The combo of the peppers and the sweet and tangy vinegar with the lemon pepper were amazing on the Panini.

The beauty and simplicity of the Tofurky Tempeh strips and a few pantry items saved me from consuming a bag of chips for dinner out of sheer exhaustion and dinner apathy. This was one of the most delicious sandwiches I have ever made, tasted, adored.

Have a delicious day.

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