Vegan Tempeh Sandwich
Serves
2
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
1 tbsp. olive oil
3 oz. (85g) tempeh, sliced
2 tbsp. tamari
2 tbsp. balsamic vinegar
2 tsp. maple syrup
1 avocado
½ lemon, juiced
salt & pepper to taste
4 slices whole wheat bread, toasted
½ cup (50g) arugula
½ cup (55g) sun dried tomatoes, drained, chopped
Nutrition
(Per Serving)
Calories
521
Fats
31 g
Protein
17 g
Carbs
49 g
Instructions
- Heat the olive oil in a skillet over a medium high heat, add the sliced tempeh and sauté. After a couple of minutes add the tamari, balsamic vinegar and maple syrup. Stir and cook for a further 3-4 minutes.
- Place the avocado into a bowl with the lemon juice, season with salt and pepper and mash to combine.
- Spread the avocado over 2 slices of the toasted bread, top with the arugula, sun dried tomatoes, crispy tempeh slices and close the sandwich with the remaining slices of toasted bread. Serve immediately.