Marinated Tempeh Sandwich with Chipotle Mayonnaise

Included In Cookbook:

Ingredients

2 packages

Lightlife tempeh (8oz pk)

4 cloves

Garlic

2 tablespoons

Pickapeppa Sauce

3 tablespoons

Bragg Liquid Aminos

Salt & Pepper (to taste)

5 tablespoons

Olive Oil

Cucumber (large, peeled and sliced)

1 cup

Hampton Creek Just Mayo (or other vegan mayonnaise)

Red Onion (skinned and sliced)

2 tablespoons

Sriracha Sauce

1⁄2

Lemon (juiced)

Tomatoes (large, sliced)

Avocado (pitted, scooped from skin and sliced)

Fresh sprouts

16 slices

Whole Grain Bread (gluten-free if you like)

Description

Here’s wonderful sandwich for lunch, a picnic, or to pair with soup for a light dinner. It’s rich in protein and laden with other nutrients because of the avocado, cucumber, sprouts, and whole-grain bread.

Summary

Yield	Sandwiches

Instructions

Cut thin slices of tempeh on an angle.
For the tempeh marinade, mix Pickapeppa Sauce, Bragg Liquid Aminos, garlic, and salt and pepper together. Marinate the tempeh slices for a few minutes, then sauté the tempeh in 3 tablespoons of the olive oil in a skillet until brown on both sides. Set aside.
Sauté the onion in the remaining 2 tablespoons olive oil for 5-8 minutes until slightly browned. Set aside.
For the chipotle mayonnaise, mix the vegan mayo, Sriracha, lemon juice and salt and pepper to taste. Set aside.
To assemble each sandwich, spread the chipotle mayonnaise on two slices of bread. Next place a large slice of tomato on one piece of bread. Add sautéed tempeh, a few cucumber slices, some sautéed onion, and an avocado slice, and sprouts. Top with the second piece of bread and slice the sandwich in half. Repeat with remaining ingredients.