15 September 2021

Spicy Tempeh & Peanut Butter Sandwich

This next sandwich features grilled chili miso tempeh with crunchy peanut butter and tangy kimchi, on toasted sourdough. Bear with me because it might sound a little strange, but think about the flavours of satay, more than the PB & J you grew up with and you'll soon realise this is a combo you just have to try!

Growing up I have fond memories of my mum trying to convince me that peanut butter and mayo sandwiches should be a thing - I always turned my nose up at her creation, but it's funny how things come full circle because this sandwich contains both of those ingredients and it really works. The salty, nutty and spicy grilled tempeh, is perfectly complemented by the creamy, crunchy peanut butter, spicy, tangy kimchi and tied together with the cooling mayo, all sandwiched between crunchy toasted sourdough for a contrasting texture. 

Whilst this sandwich may be a little higher in fat, it contains some really nutritious ingredients that make it a filling and delicious gut-loving lunch option. Tempeh is a fermented food made from soy beans, it's super high in protein and is a great source of gut-feeding pre-biotics. Kimchi is a spicy cabbage-based ferment from Korea - ideally you want a raw variety and be sure that it's vegan - it's actually super easy to make, but most health food shops will have raw & vegan probiotic-filled kimchi in the fridge. If you can find it, a wholegrain or rye-containing sourdough will also be a positive addition for your gut health and is super tasty too!

If you make this or any of my other recipes please do snap a pic and share with me @euphoricvegan

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Spicy Tempeh & Peanut Butter Sandwich | Serves: 3 | Time: 20 mins

You'll need

  • Chopping board
  • Knife
  • Mixing bowl
  • Griddle pan
  • Spatula
  • Toaster


  • 2 tsp miso
  • 1-2 tbsp Chinese chili oil
  • 1 block tempeh
  • 6 slices crusty bread (like sourdough)
  • 2-3 tbsp vegan mayo
  • 2-3 tbsp crunchy peanut butter
  • 1/2 cup raw vegan kimchi, chopped 
  • Handful coriander leaves


  1. Mix together the miso and chili oil in a bowl. Slice the tempeh into 1cm pieces and coat in the marinade.
  2. Then heat up the griddle pan on high and cook the tempeh for a few minutes on each side, until charred.
  3. Slice the bread and toast on both sides using a toaster or grill. Then spread peanut butter on one side and mayo on the other. Top with the grilled tempeh, kimchi and coriander leaves, then fold the top slice over. Slice the sandwich in half, serve up and enjoy! 
Cassidy xx