Add image and markdown file for smoky-tempeh-and-kimchi-miso-melt

Author: 153307

src/content/posts/2026-03-19-smoky-tempeh-and-kimchi-miso-melt-4523.md

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+---
+title: "Smoky Tempeh & Kimchi Miso Melt"
+description: "Experience the ultimate vegan gourmet sandwich: Smoky tempeh brisket meets spicy kimchi and melted vegan cheese on miso-buttered sourdough. A bold Asian-BBQ fusion!"
+tags:
+  - "vegan"
+  - "sandwich"
+  - "bbq"
+  - "asian-fusion"
+  - "kimchi"
+  - "tempeh"
+  - "gourmet"
+  - "lunch"
+  - "spicy"
+  - "Emily"
+figureRecipe: 
+  caption: "Smoky Tempeh & Kimchi Miso Melt"
+  imageSrc: "./src/media/2026-03-19-smoky-tempeh-and-kimchi-miso-melt-4523.png"
+  imageTitle: "Smoky Tempeh & Kimchi Miso Melt"
+  imageAlt: "Toasted sourdough miso-melt with smoky tempeh brisket, melted vegan cheese, and red kimchi on a grey plate under warm golden-hour light."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Hey there, foodies! Today I'm bringing you a sandwich that’s a total vibe—think of it as a California sunset meeting the bustling night markets of Seoul. We're taking the classic gourmet melt and giving it my signature Asian-BBQ makeover. This isn't just a sandwich; it's a toasty, umami-packed hug for your tastebuds that perfectly captures the 'pressed sandwich' trend hitting gourmet delis right now. Let’s get grilling!
+
+## Ingredients
+
+* 4 thick slices of sourdough bread
+* 8 oz tempeh, thinly sliced into "brisket" strips
+* 2 tbsp white miso paste, softened
+* 3 tbsp vegan butter, room temperature
+* 1/2 cup vegan kimchi, drained and roughly chopped
+* 2 slices vegan smoked gouda or provolone
+* 1/4 cup vegan mayonnaise
+* 1 tbsp gochujang (Korean chili paste)
+* 1 tsp maple syrup
+* 1 tbsp soy sauce
+* 1 tsp liquid smoke
+* 1/2 tsp grated ginger
+* Handful of fresh arugula
+
+## Instructions
+
+* In a small bowl, whisk together the soy sauce, liquid smoke, maple syrup, and grated ginger. Marinate the tempeh strips in this mixture for at least 15 minutes.
+* While the tempeh marinates, create your "Miso-Butter" by blending the softened vegan butter with the miso paste until smooth. Set aside.
+* Mix the vegan mayo and gochujang in a small ramekin to create your spicy aioli spread.
+* Heat a cast-iron skillet over medium-high heat. Sear the tempeh strips for 3-4 minutes per side until charred and crispy around the edges. Remove from heat.
+* Spread the outside of each bread slice generously with the miso-butter.
+* On the unbuttered side of two slices, layer the gochujang aioli, a slice of vegan cheese, the seared tempeh strips, a heap of chopped kimchi, and a few leaves of arugula.
+* Top with the remaining bread slices, miso-butter side facing out.
+* Place the sandwiches back in the skillet over medium heat. Press down with a heavy spatula or a sandwich press. Toast for 3-4 minutes per side until the bread is golden-brown and the vegan cheese has perfectly melted.
+* Slice on a diagonal and serve while the steam is still rising!
+
+There you have it—a sandwich that’s smoky, spicy, and soul-satisfyingly crunchy. It’s the perfect way to bring a bit of that sunshine-infused Asian BBQ flair to your lunch routine. Stay vibrant and keep experimenting in that kitchen of yours!
+
+*Emily*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Calories: 540, Protein: 24g, Total Fat: 22g, Carbohydrates: 62g, Fiber: 6g, Sodium: 980mg</td></tr><tr><th scope='row'>Preparation Time</th><td>30 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Soy, Gluten, Sesame</td></tr><tr><th scope='row'>Yield</th><td>2 sandwiches</td></tr></table>
+