Tempeh Lettuce Avocado Tomato (TLAT) Sandwiches
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Ingredients
FOR THE SANDWICH
- 8 ounces tempeh, cut into thin strips
- ½ cup low-sodium broth or water
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon low-sodium tamari
- 1 teaspoon smoked paprika
- ¼ teaspoon hickory salt or sea salt
- 1 teaspoon liquid smoke
- 2 tablespoons ghee or coconut oil
- 2 handfuls arugula
- 1 avocado, sliced
- Small loaf of crusty whole-grain bread
FOR THE SUN-DRIED TOMATO PESTO
- 1 (8-ounce) jar sun-dried tomatoes in oil, drained
- ¼ cup red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 large cloves garlic, roughly chopped
- 2 tablespoon pumpkin seeds, toasted
- ¼ cup basil, roughly chopped
- 1 teaspoon salt
- ¾ cup extra-virgin olive oil
- ½ cup feta cheese, chopped
Instructions
- Marinate tempeh: Combine broth, maple syrup, apple cider vinegar, tamari, paprika, salt and liquid smoke in an 8x8-inch baking dish. Lay tempeh in a single layer, being sure to cover with marinade. Refrigerate for 30 minutes to overnight.
- Make pesto by combining all pesto ingredients, except the oil and feta, in a food processor and pulsing until combined. Slowly pour in olive oil while food processor is running. Once combined, fold in the feta.
- Remove tempeh from marinade, reserve marinade and pat tempeh dry. In a large pan over medium, heat ghee or coconut oil. Cook tempeh slices for about 4 minutes per side. If pan gets too dry, add a tablespoon or two of reserved marinade. Set cooked tempeh aside.
- To build the TLATs, spread a layer of sun-dried tomato pesto on one slice of bread and top with a handful of arugula. Place a few slices of cooked tempeh over the greens, and top with avocado slices. Spread another piece of bread with pesto, and place pesto-side down on top of avocado.
