Monday Munchies: Olive Tapenade Tempeh Sandwich

People love a good sandwich. This one is proof that you can be completely satisfied and full eating vegan food. If you don't like onion, skip it. And buy a jar of Vegenaise. It is amazing!

Olive Tapenade 'n Tempeh Vegan Sandwich:
2 long slices grain bread
2 Tbsp olive tapenade
1 Tbsp Vegenaise
2 slices EZ Maple Tempeh
3 tomato slices
3 sweet onion slices
big handful of baby spinach
fresh black pepper

EZ Maple Tempeh:
2 slices of tempeh, thinly sliced, about 4 oz.
1 1/2 Tbsp maple syrup
2 Tbsp apple cider vinegar
1 tsp olive oil for saute pan
pepper

Kalamata Olive Tapenade:
1 cup kalamata olives, pitted
1/4 cup white beans
1 Tbsp EVOO
1 tbsp water
handful fresh parsley
pepper
*Blend in a food processor. Makes about 1 cup of tapenade

Directions:
1. Prep veggies and set aside.

3. Tempeh: Slice your tempeh into two thin blocks -each about the surface size of a deck of cards. (I used about 1/2 of an 8 oz. package of tempeh. Soak your tempeh in the maple syrup and vinegar. Dash some pepper on top. Next, either lightly saute your tempeh stove top, or use the super-fast method and simply microwave for 90 seconds in a covered, glass container. Drizzle the EVOO on top if microwaving. Stove top, should be about 2 minutes on each side over high heat.

4. Start building your sandwich: olive tapenade on both sides of the bread. A light smear of Vegenaise on one side. Then add the baby spinach, tomato, onion, tempeh and a good grinding of black pepper.

5. Slice. Eat.