Thai Peanut Vegetarian Sandwich

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Preparation : 30 min Cooking : 4 h
620 calories/serving

Ingredients

500 g tempeh, finely chopped
2 green onions/scallions, finely chopped
1 tbsp sriracha (hot chili sauce) 14 g
1/2 tsp ground coriander 1 g
1/2 tsp ground cumin 1 g
2 tbsp maple syrup 30 mL
3 tbsp lime juice, freshly squeezed 1 1/2 lime
1 2/3 cup unsweetened coconut milk light 420 mL
2 tbsp soy sauce 30 mL
1/3 cup peanut butter, natural 110 g
3 yellow or red sweet peppers, in 2 cm slices 600 g
2 onions, finely chopped 400 g
1 tsp ground ginger 2 g
1 cup frozen peas 120 g
1 pinch salt [optional]
ground pepper to taste [optional]
6 gluten-free hamburger buns 440 g
6 servings Pickled Carrots

Before you start

A slow cooker is needed to make this recipe.

Method

  1. Put all the ingredients, but peas and bread, in the ceramic cooking pot. Mix well.
  2. Cover the slow cooker with the lid and cook on 'high' for 4 h. About 30 min before the end of the cooking time, stir in the peas and prepare the pickled carrots .
  3. Serve the tempeh mixture in the breads with the pickled carrots.

Nutrition Facts Table

per 1 serving (430 g)

Amount

% Daily Value

Calories

620

Fat

27 g

41 %

Saturated 8.6 g
+ Trans 0.1 g

44 %

Cholesterol

0 mg

Sodium

770 mg

32 %

Carbohydrate

73 g

24 %

Fibre

16 g

65 %

Sugars

22 g

Net Carbs

57 g

Protein

29 g

Vitamin A

91 %

Vitamin C

245 %

Calcium

16 %

Iron

32 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Calcium, Vitamin B1, Zinc
Source of  :
Pantothenic Acid, Selenium
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 2 ½
Meat and Alternatives ½
Fats 1
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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