Who doesn’t love a good sandwich? I know we do! I used to be an avocado and toast  girl, but now I have really started to enjoy massive ‘samiches’, especially when they are full of superfoods, antioxidants, and protein. I got a little bit funky with this one, with Sam’s help (of course). If you think you can handle the funk, than you should definitely try this recipe out! I struggled with a title for this one, because it really is a little bit of everything.

Sweet and Spicy Tempeh Sandwich with Chickpea and Sea Vegetable Mash, Creamy Cauliflower Spread, and Crispy Spiralized Veggies Recipe



Sweet and Spicy Tempeh:

  • 1 Pack Tempeh
  • 1/4 Maple Syrup
  • 1/2 Tbsp Organic Sriracha Sauce
  • 1 Tsp Cumin
  • 2 Cloves Garlic
  • 1 Tsp Paprika
  • 2 Tsp Cayenne
  • 1/2 Tsp Chipotle

Cauliflower Spread:

  • 1 Head Purple Cauliflower
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Coconut Kefir
  • 1 Clove Garlic
  • 2 Tsp Yeast Flakes
  • Salt and Pepper to taste

Chickpea Mash:

  • 1 1/2 Cup Chickpeas
  • 2 Tbsp Coconut Kefir
  • Juice of 1/3 Lemon
  • 1/2 Tbsp Sea Vegetables
  • Salt and Pepper to taste
  • Optional: 1 Spring Onion

Crispy Veggies:

  • 1 Cup Spiralized Yam, Zucchini, and Squash
  • 1 Tbsp Toasted Sesame Seeds
  • 1/4 Tbsp Sesame Oil
  • Sea Salt to taste



  • Preheat oven to 350 degrees
  • Crush garlic
  • Mix all ingredients in a mixing bowl
  • Coat the tempeh with the sauce
  • Bake for 15 minutes flipping once

Cauliflower Spread:

  • Boil cauliflower for 10 minutes
  • Crush garlic
  • Blend all ingredients together in a food processor

Chickpea Mash:

  • Mash chickpeas
  • Add in coconut kefir and mash further
  • Mix in all additional ingredients

Crispy Veggies:

  • Toss veggies into a mixing bowl with the oil, sesame seeds, and salt
  • Bake for 5 minutes at 350 degrees


  • Whether you like a bun, a wrap, a flat bread, or collard greens. Layer the ingredients in whatever way you like 🙂

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