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Tempeh & Cranberry Superfood Panini Recipe
Everyone loves a good panini, but here's a recipe that loves you back! This seared tempeh and kale sandwich is enhanced with a tasty, low-glycemic cranberry sauce that features Navitas Organics Pomegranate Powder and Chia Seeds.
INGREDIENTS2½ cups frozen or fresh cranberries, divided ⅓ cup coconut palm sugar or maple syrup 1 cup water 2 Tbsp. Navitas Organics Chia Seeds 1 Tbsp. Navitas Organics Pomegranate Powder 4 Tbsp. coconut oil, divided 1 package tempeh, cut into ¼ inch slices Sea salt and ground black pepper, to taste 1 Tbsp. tamari sauce Cooking spray 8 slices bread 2 kale leaves, stems removed |
DIRECTIONSIn a small saucepan, combine 2 cups of cranberries with the coconut palm sugar and water. Bring to a boil and simmer on low heat for 8-10 minutes, or until all the cranberries have burst. Stir in the remaining ½ cup of cranberries, as well as the chia seeds. Remove from heat and let cool for 10 minutes at room temperature, then stir in thepomegranate powder until well combined. In a sauté pan, warm 2 tablespoons of the coconut oil over medium-low heat. Add the tempeh slices and season the tops generously with salt and pepper. Sauté until golden brown, about 2 minutes, then flip the tempeh over to sear the other side for a couple minutes. Transfer the tempeh to a plate and brush the slices with tamari. Preheat a panini press. To assemble the sandwiches, spray one side of the eight slices of bread with cooking spray. Flip the bread over and divide the remaining 2 tablespoons of coconut oil on the other side of the slices, spreading out thinly. Spread cranberry sauce on top of the oil. Layer four of the slices with the tempeh strips, line with kale and top with a cranberry-slathered slice (cranberry side down) to form four sandwiches. Cook the sandwiches in the panini press until golden brown. Slice in half and serve immediately.
Makes 4 sandwiches
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Everyone loves a good panini, but here's a recipe that loves you back! This seared tempeh and kale sandwich is enhanced with a tasty, low-glycemic cranberry sauce that features Navitas Organics Pomegranate Powder and Chia Seeds.
Ingredients
2 ½ cups frozen or fresh cranberries, divided
- ⅓ cup coconut palm sugar or maple syrup
- 1 cup water
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2 Tbsp. Navitas Organics Chia Seeds
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1 Tbsp. Navitas Organics Pomegranate Powder
- 4 Tbsp. coconut oil, divided
- 1 package tempeh, cut into ¼ inch slices
- Sea salt and ground black pepper, to taste
- 1 Tbsp. tamari sauce
- Cooking spray
- 8 slices bread
- 2 kale leaves, stems removed
Directions
- In a small saucepan, combine 2 cups of cranberries with the coconut palm sugar and water.
- Bring to a boil and simmer on low heat for 8-10 minutes, or until all the cranberries have burst.
- Stir in the remaining ½ cup of cranberries, as well as the chia seeds. Remove from heat and let cool for 10 minutes at room temperature, then stir in thepomegranate powder until well combined.
- In a sauté pan, warm 2 tablespoons of the coconut oil over medium-low heat.
- Add the tempeh slices and season the tops generously with salt and pepper. Sauté until golden brown, about 2 minutes, then flip the tempeh over to sear the other side for a couple minutes. Transfer the tempeh to a plate and brush the slices with tamari.
- Preheat a panini press.
- To assemble the sandwiches, spray one side of the eight slices of bread with cooking spray.
- Flip the bread over and divide the remaining 2 tablespoons of coconut oil on the other side of the slices, spreading out thinly. Spread cranberry sauce on top of the oil.
- Layer four of the slices with the tempeh strips, line with kale and top with a cranberry-slathered slice (cranberry side down) to form four sandwiches.
- Cook the sandwiches in the panini press until golden brown. Slice in half and serve immediately.