If you are focusing on a plant-based diet, you might be looking for some new meal ideas. A hearty tempeh sandwich, with marinated protein and zesty slaw, is the perfect lunchtime meal. We’ve created this clean vegan carrot slaw tempeh sandwich to satisfy those sandwich cravings.

YUMMY VEGAN CARROT TEMPEH SANDWICH

Ingredients:

(makes 2 sandwiches)

Sandwich and toppings:

4 slices gluten-free bread

1/2 cup sprouts

1 large avocado

Carrot Slaw:

2 cups shredded carrots, about 2 large carrots

1/2 teaspoon dijon mustard

1 tablespoon olive oil

1 tablespoon lemon juice

salt and pepper to taste

Tempeh:

1 8 oz. block tempeh

2 tablespoons apple cider vinegar

2 tablespoons maple syrup or coconut palm syrup

2 tablespoons tamari

2 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon cumin

dash of cayenne pepper

Directions:

Cut tempeh into medium slices. Combine all tempeh marinade ingredients. Marinate tempeh for at least 15 minutes, or optionally overnight. 

Preheat oven to 400. Place tempeh onto parchment or foil-lined baking sheet, in a single layer. Bake for 18-22 minutes, or until tempeh is heated through and caramelized at edges. Flip tempeh halfway through. 

While tempeh is baking, make the slaw. Shred carrots. Whisk together remaining slaw ingredients. Toss carrots with dressing and let sit for at least 15 minutes. 

Toast gluten-free bread before assembling sandwiches. Mash the avocado, adding salt and pepper to taste. Spread half of the avocado on the top slice of bread for each sandwich. Place the tempeh on the bottom slice of bread for each sandwich, in a single layer. Layer a generous portion of slaw over tempeh, then sprouts, and finally place top slice of bread with avocado on top of sprouts.

Serve sandwiches immediately. 

Recipe and photography by Kaitlyn Noble

https://blog.cleanprogram.com/tempeh-sandwich/#more-7371