Tempeh Cucumber Sandwich with Cilantro-Mint Chutney & Green Chili Cream Cheese

This sandwich is quick to throw together and packs a great cooling, fresh flavor.

Quickly sauteed tempeh tossed in cilantro-mint chutney with lemon and slathered with green chili cream cheese. Layered with crisp cucumber slices and baby arugula.

Cilantro-Mint Chutney
1 cup loosely packed cilantro
1/4 cup mint leaves
2 tbl extra virgin olive oil
1 tbl dijon mustard
1 tbl lemon juice

salt and pepper

Combine all of the ingredients in a food processor and blend until smooth. Season with salt and pepper.


Green Chili Cream Cheese
4 oz vegan cream cheese
2 oz fire roasted green chilies
salt and pepper

Combine all of the ingredients in a food processor and blend until creamy. Season with salt and pepper.

Tempeh Cucumber Sandwich
makes 2
3 tbl extra virgin olive oil
10 oz tempeh, thinly sliced
6 cucumber slices
salt and pepper
1/2 cup baby arugula leaves
2 bakery rolls, toasted

Season the strips of tempeh in salt and pepper on both sides. Saute until golden brown in olive oil. Pour all of the chutney on top of the tempeh and cook 2-3 minutes more.
Spread the green chili cream cheese on both sides of the toasted bun, layer with arugula, tempeh and cucumber. Season the cucumber lightly with salt and pepper.