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Vegan cucumber tempeh sandwiches are cute, crustless, and crunchy. Tempeh makes a high-protein vegan meal and cream cheese adds tang to these easy, satisfying sandwiches.
Since so many people are making lunch at home these days, I thought it was time for an upgraded WFH sandwich recipe.
This cucumber tempeh sandwich is a perfect way to level up workday lunches. It might look pretty and cute on the outside, but under that cucumber topping is a layer of smoky, crispy, and protein-packed tempeh that will keep you satisfied all afternoon.
This is a sandwich that makes you feel as good as it looks!
How to Make Cucumber Tempeh Sandwiches
This is a fun and easy recipe to whip up for lunch between meetings. All you need to do is slice the cucumber, marinate and cook the tempeh, and assemble your sandwich.
Slicing Cucumbers for Sandwiches
To get the pretty layered look on top of your sandwich, you’ll need to slice your cucumber pretty thin. The easiest way to do this is with a mandolin. Slice the cucumbers lengthwise to get nice transparent ribbons.
If you don’t have a mandolin, you can achieve a similar look by peeling the cuke into ribbons with a vegetable peeler.
The flavor and protein in this vegan sandwich come from the smoky marinated tofu. To make the marinade, you’ll need:
Coconut aminos. This ingredient is plant-based and gluten-free. You can also substitute them with gluten-free soy sauce.
Using a mandolin, make thin cucumber strips lengthwise. Set aside and pat excess moisture away if needed.
Season your tempeh
Slice tempeh into thin strips.
Whisk together coconut aminos, maple syrup, smoked paprika, garlic powder and liquid smoke if using.
Add tempeh to a nonstick pan and sauté until sauce is absorbed and tempeh is golden on both sides. Start with half of the seasoning and add more as needed.
Assemble your sandwich
Spread a generous amount of vegan cheese on a slice of toast. Layer cucumber slices diagonally across the toast, on top of the cream cheese. Use kitchen scissors or a knife to trim excess cucumber hanging off of the edges.
Stack sliced avocado, tempeh and alfafa sprouts on the other slice of bread and top off with your cucumber layered piece of toast. Season with salt and pepper if desired and enjoy!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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