Tex-Mex Tempeh Melt with Lime Slaw & Charred Poblano

Tex-Mex Tempeh Melt

with Lime Slaw & Charred Poblano

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dinner

Poblano peppers are known for their forest green color and complex, almost smoky flavor. Here we broil the pepper to char the skin, which makes it easy to remove. You could also do this over an open flame on a gas stove, just be sure to flip the hot pepper with tongs when you’re ready! The chile seasoning pulls the whole dish together with hints of molasses, cumin, smoked paprika, and chile.

Dinner Summer Recipes Fall Recipes Comfort Foods Nut-Free High-Protein Gluten-Free Tempeh Root Vegetables Leafy Greens Hearty Vegetables American
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
590
FAT
24g
CARBOHYDRATES
84g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 poblano pepper
  2. 8 oz tempeh
  3. 2 radishes
  4. 1 lime
  5. 2 oz broccoli slaw
  6. 1 tbsp chile seasoning
  7. 4 slices gluten-free bread
  8. 1 tbsp vegan butter
  9. 1 tbsp Follow Your Heart Vegenaise
  10. ¼ cup vegan mozzarella
  11. 4 oz Arcadian greens
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Microplane or zester
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Broil the poblano
Set oven to broil on high. Place the poblano pepper on a baking sheet. Broil, flipping halfway, until well-charred on all sides, about 6 to 8 minutes. Transfer the pepper to a bowl and cover with plastic wrap.
2
Prepare the produce
Slice the tempeh into 4 thin squares. Thinly slice the radishes. Zest and halve the lime. Add just the lime zest, juice from just half the lime, and broccoli slaw to a medium bowl. Toss the lime slaw to combine.
3
Crisp the tempeh
Rub both sides of the tempeh squares with the chile seasoning. Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the tempeh and cook until crispy and well-browned, about 5 to 7 minutes per side. Transfer Tex-mex tempeh to a plate and cover to keep warm.
4
Build the sandwiches
Using a paper towel, peel off as much of the skin from the charred poblano as you can. Trim, deseed, and slice into strips. Lay the gluten-free bread on a cutting board. Spread the butter on one side of all four pieces of bread and then flip over. Layer on the Vegenaise, mozzarella, tex-mex tempeh, poblano strips, and broccoli slaw on two slices.
5
Cook the sandwiches
Wipe out the skillet and return to medium heat. Gently close the sandwiches with the other piece of bread, buttered side up. Add both sandwiches to the skillet and cook, occasionally pressing down with the back of a spatula, until golden brown and the cheese has melted, about 4 to 6 minutes per side.
6
Serve
Toss the salad together in a large bowl by combining sliced radishes, remaining lime juice, Arcadian greens, and a good pinch of salt and pepper. Toss until evenly coated. Serve the Tex-mex tempeh melts with the salad.