When there’s so many flavors bursting in your mouth, I finally made something that my husband can’t comment his typical, “it’s just missing something.” Mission accomplished!
I was given garden fresh okra and I was a little stumped on how to cook them, along with the everyday struggle of what to make for dinner, hence this sandwich was born.
I had to ‘OK Google’ what to do with the okra, also known as lady fingers because, well, they look like fingers ha! This is the recipe I used to make the okra.
Roasting the okra, then sautéing it with onions– seasoned with garlic, ginger, cumin, tumeric, gram masala and salt was terrific. The okra didn’t get the stereotypical slime, but cutting them length wise made it hard to eat on a sandwich because of their stringiness. Live and learn.
I had previously thinly sliced tempeh into a pool of Frank’s Red Hot Sauce and vacuum sealed it for the freezer.
I followed this recipe (from an unknown source) for the tempeh marinade.
This made dinner come together in a snap. I baked the tempeh at 425° for 20 minutes, flipping halfway through. Cooking tempeh until it’s almost burnt is the secret to life!
Using ghee to toast the sandwiches, layered with the tempeh, okra mix and these crushed jalapeño chips
was an explosion of tastes! Or as my daughter said, “there’s a lot going on in my mouth.”
I call that a win! 😁