Sweet & Spicy Tempeh Sandwich

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Sweet & Spicy Tempeh Sandwich + Carrot Aioli

 Servings 4 sandwiches

INGREDIENTS

FOR THE TEMPEH

• 1 block tempeh 240 g, sliced into thin strips
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp tamari
• 1 garlic clove pressed
• 1 tsp smoked paprika
• A pinch of cayenne pepper to taste

FOR THE CARROT AIOLI

• 1/2 cup raw sunflower seeds - ideally soaked for 1-2 hours or overnight
• 2 tbsp lemon juice
• 1-2 garlic cloves
• 1/3 cup grated carrot
• 2 tbsp extra-virgin olive oil
• 1/2 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
• Sprouts of choice

INSTRUCTIONS

MARINATE THE TEMPEH

1. 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.

MAKE THE AIOLI

1. Place all the ingredients for the aioli in a high speed blender (I suggest that you start with one garlic clove, taste, and add another one if you like). Blend until smooth. Add water, one tablespoon at a time, until you reach the desired consistency (I used about 2 tablespoons of water). Taste and adjust seasoning if needed.

ASSEMBLE

1. Heat a large skillet over medium heat. Once hot, add the tempeh strips. Cook until golden and crispy, about 4 minutes per side.
2. 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.

This article and recipe adapted from this site

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