Vegetarian Tempeh Sandwiches
Revisit the BLT with this vegetarian option. Spread mayonnaise on two slices of bread, then top them with avocado and tomato. Marinated and grilled slices of tempeh add a crunchy dose of protein to the sandwich. This is a perfect small lunch, boosted by the sweet saltiness of the marinade and freshness of the vegetables. […]
Ingredients
- 3 tbsp (45 ml) low-sodium soy sauce
- 3 tbsp (45 ml) maple syrup
- 1 tbsp smoked paprika
- 2 tsp (10 ml) apple cider vinegar
- 1 package (240 g) tempeh, cut into 16 slices each 1/8 inch (3 mm) thick
- 2 tbsp (30 ml) olive oil
- 8 slices crusty bread, toasted
- Mayonnaise, to taste
- Iceberg lettuce leaves, torn
- Basil leaves, to taste
- 2 avocados, ripe but firm, thinly sliced
- 2 tomatoes, sliced
Instructions
- In a shallow bowl, combine the soy sauce, maple syrup, paprika and vinegar. Coat the tempeh slices in the marinade. Drain and set the marinade aside.
- In a large non-stick skillet over medium-high heat, cook the tempeh in the oil until nicely browned, about 5 minutes. Season with pepper. Flip the tempeh over and cook for 1 more minute. Add the reserved marinade and let reduce until almost dry.
Revisit the BLT with this vegetarian option. Spread mayonnaise on two slices of bread, then top them with avocado and tomato. Marinated and grilled slices of tempeh add a crunchy dose of protein to the sandwich. This is a perfect small lunch, boosted by the sweet saltiness of the marinade and freshness of the vegetables. A single bite will convince even the biggest lovers of this classic sandwich that the veggie version can be just as great.