Vegan Tempeh Sandwich Recipe
A delicous vegan sandwich
Ingredients
- 1 tbsp Olive oil
- 85 g Tempeh
- 2 tbsp Balsalmic Vinegar
- 2 tbsp Tamari
- 2 tsp Maple syrup
- 1 Avocado
- ½ Lemon Juiced
- 4 slices Wholewheat bread toasted
- 50 g Arugula
- 55 g Sun dried tomatoes drained and chopped
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, and crispy tempeh slices, and close the sandwich with the remaining slices of toasted bread. Serve immediately.
Nutrition
Serving: 1personCalories: 521kcalCarbohydrates: 49gProtein: 17gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.01gSodium: 1319mgPotassium: 1868mgFiber: 14gSugar: 20gVitamin A: 987IUVitamin C: 39mgCalcium: 218mgIron: 7mg
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