Vegan Tempeh Sandwich

Ingredients:

For the tempeh

• 1 block Vincent tempeh (240 g), sliced into thin strips

• 3 tbsp balsamic vinegar

• 2 tbsp maple syrup

• 2 tbsp olive oil

• 1 tbsp tamari

• 1 tsp smoked paprika

• A pinch of cayenne pepper, to taste

For the carrot aioli

• ½ cup (70g) raw sunflower seeds - ideally soaked for 1-2 hours or overnight

• 2 tbsp lemon juice

• ⅓ cup (15g) grated carrot

• 2 tbsp extra-virgin olive oil

• ½ tsp sea salt

• Freshly ground black pepper

• For the sandwich

• Bread of choice, toasted

• 1 large avocado, pitted and sliced

• Carrot ribbons (about 1 carrot) - use a vegetable peeler to make the ribbons

Instructions:

1. Marinate the tempeh: Place the tempeh strips in a single layer into a shallow dish. In a small bowl, whisk together all the ingredients for the marinade.

2. Pour over the tempeh to cover and let marinate while you prepare the aioli, flipping the tempeh once or twice.

3. Make the aioli: Place all the ingredients for the aioli in a high speed blender. Blend until smooth. Add water, one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasoning if needed.

4. Assemble: Heat a large skillet over medium heat. Once hot, add the tempeh strips. Cook until golden and crispy, about 4 minutes per side.

5. Toast the bread. Spread one half of the bread with a generous portion of the carrot aioli. Place cooked tempeh slices on top, followed by sliced avocado, carrot ribbons and sprouts. Serve immediately.

Reference: vegan food blog