Balsamic Tempeh & Avocado Sandwich
This Vegan Tempeh Sandwich features savory, caramelized tempeh paired with creamy avocado and fresh arugula. It's a satisfying and nutritious lunch option that comes together quickly.
My Notes:
Servings:
Ingredients
- 1 tablespoon(s) olive oil
- 3 oz tempeh sliced
- 2 tablespoon(s) soy sauce (gluten-free if preferred)
- 2 tablespoon(s) balsamic vinegar
- 2 teaspoon(s) agave or maple syrup
- 1 avocado
- 1/2 lemon juiced
- salt & pepper to taste
- 4 slice(s) bread of choice toasted (gluten-free, if preferred)
- 1/2 cup(s) arugula
- 1/2 cup(s) sun dried tomatoes drained and chopped
Instructions
- Cook the Tempeh:Heat the olive oil in a skillet over medium-high heat. Add the sliced tempeh and sautรฉ for 2 minutes. Add the tamari, balsamic vinegar, and maple syrup. Stir and cook for an additional 3-4 minutes, or until the tempeh is caramelized.
- Prepare the Avocado Spread:In a bowl, combine the avocado with lemon juice, salt, and pepper. Mash until smooth.
- Assemble the Sandwich:Spread the avocado mixture over 2 slices of toasted bread. Top with arugula, sun-dried tomatoes, and the crispy tempeh slices. Close the sandwiches with the remaining slices of toasted bread. Serve immediately.
- Storage:Store any leftover sandwich components separately in airtight containers. The avocado spread is best used immediately to avoid browning.
Notes
Oil-Free Option: For a loil-free version, use a non-stick skillet and omit the olive oil. Use air-packed sun-dried tomatoes.
Gluten-Free: Use gluten-free bread and tamari to keep the sandwich gluten-free.
Nutrition
Serving: 1 serving (recipe makes 2 servings) | Calories: 594kcal | Carbohydrates: 69g | Protein: 22g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Sodium: 1317mg | Potassium: 1797mg | Fiber: 13g | Sugar: 24g | Vitamin A: 513IU | Vitamin C: 38mg | Calcium: 183mg | Iron: 7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
