Cranberry Ginger Sauce Sandwich with Tempeh and Avocado

Thanksgiving is only four days away. Just four! If you are still in need of a delicious homemade cranberry sauce recipe for the holiday, I’d suggest this Cranberry Ginger Sauce recipe below!

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I’ve used it as a topping on my morning bowl of oatmeal, and have been slathering it all over my sandwiches all week. It’s amazing! So quick and easy too. If you happen to have leftover cranberry sauce after the big meal this week, use it to make this amazing tempeh sandwich!

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The tart cranberry sauce pairs perfectly with the nutty tempeh, creamy avocado and spicy hummus. A wonderful dish for the holiday leftovers. Or any day really!

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Cranberry Ginger Sauce Sandwich with Tempeh and Avocado

The Sandwich

Makes one sandwich

Two slices of whole grain bread

1/2 a package of pre-cooked tempeh

1/4 of a ripe avocado

1-2 tbsp of Trader Joe’s spicy hummus (or whatever hummus you like)

Spinach leaves

Note: I ate this sandwich cold, all the ingredients were chilled and it was delicious!

The Sauce

Inspired by Oh She Glows

Makes about 1 and 1/2 cups of sauce (recipe can easily be multiplied)

2 cups fresh cranberries

2 d’anjou pears, peeled and finely chopped

1/4 cup of maple syrup

1 tsp freshly grated ginger

In a medium sized sauce pot bring all ingredients to a boil, reduce heat and simmer for about 10 minutes or until the cranberries have burst and the sauce thickens.

With Wisconsin cranberry love,

Sydney

3 thoughts on “Cranberry Ginger Sauce Sandwich with Tempeh and Avocado

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