If you follow me on Instagram or Twitter, you may already have seen these photos from my run this morning, but I still wanted to share them here. Alan, Penny and I took a five mile run on the trails today. It was a little warm, about 80 (on its way to 110!), but with pockets of cool here and there. I love being on the road with my favorite running buddies!
After the run I headed off to yoga class, which seemed extremely challenging today (maybe because I haven’t been for a couple weeks?). I have pretty flexible hips (about the only flexible part of me. Runner, y’know). For example, I love pigeon pose. But some of the poses today required hip/abductor strength, and there I found the challenge. I’m sure part of it was the run, but I think I should address some of my hip strength imbalances. That sounds like a topic for Wednesday Workout!
After a long nap recovering for a bit, I spent some time on blog-related chores, answering commenters, reading other blogs, updating photos, planning a few posts, etc. For the last two years I have participated in Vegan MoFo, the Vegan Month of Food, which starts tomorrow. I am not going to join this year (unless I change my mind in the next 24 hours, always a possibility). While I love to post recipes, reviews, and other vegan food related things, doing it every day while trying to maintain my regular theme days, not to mention cross country, and, you know, my job, seems like too much. But, I’ll keep up with other bloggers who are participating and share some good stuff this month.
In honor of those bloggers who are participating, though, I decided to kick of October with a vegan recipe for Tempeh Patty Melts. I always loved the taste of grilled onions, and the flavor of rye bread, so substituting tempeh for meat is a simple way to make this dish vegan. I added avocado because I like adding avocado to almost everything. It’s not a requirement, though.
Tempeh Patty Melts
Ingredients
1/2 package tempeh, cut in half, then sliced lengthwise to create 2 burger size patties.
2 tablespoons tamari
1/2 cup vegetable broth
1 tablespoon olive oil (for marinade)
1 tablespoon olive oil (for grilling tempeh)
1/2 small onion, thinly sliced
4 slices rye bread
2 tablespoons vegan butter (I used Earth Balance)
1/2 cup vegan cheese (I used Daiya mozzarella because that’s what I had on hand)
1/2 avocado, sliced
Directions
Steam tempeh in a steam basket or rice cooker for 15-20 minutes.
While tempeh is steaming, mix together tamari, olive oil, and vegetable broth.
Remove tempeh from steaming basket. Place in a flat dish and cover with marinade. Set aside for about 10 minutes.
Preheat olive oil over medium high heat. Cook tempeh until browned on both sides. Reduce heat to medium, move patties aside and add onions, cooking until soft, about 5 minutes. Set aside.
Preheat a large frying pan over medium heat. Spread vegan butter thinly on both sides of rye bread. Place in pan and brown slightly on one side. Turn over, and moving fairly quickly, add vegan cheese to all slices of the bread. Add tempeh patty, onions and avocado. Place both sides of the sandwich together, pressing down firmly so that melted cheese helps hold it together. Brown on both sides.
We had these with baked sweet potatoes (plus I made the whole package of tempeh and used the leftovers for dinner tonight).
Another tasty way to use tempeh! Have you tried it yet?
Yum! I always tend to use tempeh for a stir fry. This looks delicious! On the list for next week.
Angela @ Happy Fit Mama recently posted..Smuttynose Half Marathon Recap
Since I discovered steaming the tempeh before marinating, a whole world of tempeh yumminess opened up. Huge difference!
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts
I NEVER HAVE!!
yet.
but Ive train run—-so theres that?
MizFit recently posted..Brita kids water bottles: Tornado guest post.
Ha, I assume you mean “trail” run. It took me a while to figure that out.
i have never tried tempeh. love your trail photos! sounds like you had a great weekend.
Glenneth recently posted..Welcome to October Monday Motivation!
You should try it! Perfect for a Meatless Monday meal!
i LOVE the first photo you posted especially! so adorable!!!!!! i havent tried tempeh, but now i’m really intrigued!! i might just have to get some!! happy monday!!!
Thanks! I love it too. Rare to get a selfie where everybody looks good!
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts
Yum, love the tempeh! I have to get off the net, it always just makes me hungry
Those photos of you are gorgeous – such a lovely pup.
Kate recently posted..Mental Monday
Penny says thank you.
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts
I’ve never used tempeh before, but I might have to give it a try. Those pictures are beautiful! Penny makes my heart melt.
Amanda @ Run Principessa recently posted..Chasin’ Down October
Thank you. She makes my heart melt too! She’s 11 years old!
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts
I love the photos from your run! I have never used tempeh before, but maybe I should give it a try!!
Dawn recently posted..Simple 6 Ingredient Buffalo Chicken Salad Wrap – High Protein and Fiber!
Thanks! I think you should try it (you could season it just right and use it in that buffalo salad wrap
).
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts
I was not a fan of tempeh the time I tried it. It had a weird texture to me, but that recipe does look amazing! Maybe I’ll give it another shot
. I love your pictures from your run. What gorgeous scenery!
It is really beautiful where I run. Too bad it is still so hot! I never cared for tempeh either until I finally learned about steaming it before marinating. Night & Day! Try it!
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts
You’ve probably already been given this tip, but Eat and Run by Scott Jurek is a worthwhile read. It chronicles his career as a vegan athlete, has great recipes, etc.. Check it out.
Jonathan Aluzas recently posted..Beasts of the Week: The Russian (Fitness) Connection!
Thanks, Jonathan. I love Scott Jurek. I use him as an example for the healthfulness of a vegan diet all the time. I haven’t yet read his book, though, but I intend to.
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts
I LOVE tempeh! I’ve only put it on a sandwich as part of a tempeh bacon-avocado-tomato for breakfast. I love the idea of making it into a melt! The chewy texture with the creamy avocado is sooooo good!
Laura @ Sprint 2 the Table recently posted..Markets, Foodies, and Fitness
Mmmm, tempeh bacon. It’s really quite easy to make. That would make a good addition to this sandwich too.
I’ve only had tempeh once and it was a so-so experience. These patty melts look awesome! I’m wary of trying vegan cheese just ’cause I’ve been so spoiled with regular cow’s and goat’s milk cheeses, but you should always try things once, right? Thanks for this recipe!
Kate @ Kate is eating recently posted..September Foodie Penpals
I tell ya, steaming is all the difference. I didn’t care for it before, either. I love the vegan cheese, but it’s been a few years since I’ve had the real thing. My husband still eats cheese but says that he prefers the Daiya. It’s worth a try, anyway. They have cheddar and pepperjack too
.
Debbie recently posted..#Vegan Recipe: Tempeh Patty Melts