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Ingredientes
- 3 x Tempeh cakes
- 6 slc Red onion
- 2 sm Eggplants, sliced into 1/3" thick rounds Extra virgin olive oil
- 12 slc Whole wheat bread
- 1 bn Arugula
- 1 c. Red wine
- 4 Tbsp. Extra virgin olive oil
- 2 lrg Garlic cloves sliced into ovals
- 1 Tbsp. Rosemary leaves, -Or possibly-
- 1 tsp -Dry rosemary
- 1/4 tsp Fennel seeds Coarsely grnd black pepper
- 1/2 c. Mayonnaise
- 2 Tbsp. Lemon juice
- 1 tsp Dijon-style mustard
- 1 tsp Honey
- 1 x Garlic clove chopped to a paste Salt Freshly grnd pepper
Direcciones
- Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully.
- Marinate the tempeh cakes at room temperature for 1 hour, or possibly longer in the refrigerator.
- Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator.
- Brush the eggplant slices with extra virgin olive oil. On an open or possibly closed grill over medium-warm coals, grill the eggplant and onion slices for 10 min per side and the tempeh for 8 min per side or possibly till well-browned. Grill the whole wheat bread slices over low coals till toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add in salt and pepper to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 517g | |
| Recipe makes 6 servings | |
| Calories 481 | |
| Calories from Fat 234 | 49% |
| Total Fat 26.48g | 33% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 327mg | 14% |
| Potassium 764mg | 22% |
| Total Carbs 49.41g | 13% |
| Dietary Fiber 8.8g | 29% |
| Sugars 20.54g | 14% |
| Protein 8.18g | 13% |
