Sweet & Spicy Tempeh Sandwich + Carrot Aioli

• Vegetarian

• Produce

  • 240 g 1 block tempeh
  • 1 Avocado, large pitted and sliced
  • 1/3 cup Carrot
  • 1 Carrot ribbons
  • 2 Garlic clove
  • 1 Sprouts

• Condiments

  • 3 tbsp Balsamic vinegar
  • 2 tbsp Lemon juice
  • 2 tbsp Maple syrup
  • 1 tbsp Tamari

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 pinch Cayenne pepper
  • 1 tsp Paprika, smoked
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Sunflower seeds - ideally, raw

• Bread & Baked Goods

  • 1 Bread, toasted

Found on thegreenlife.ca

Description

Ingredients

• 1 block tempeh (240 g), sliced into thin strips
• 3 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp tamari
• 1 garlic clove, pressed
• 1 tsp smoked paprika
• A pinch of cayenne pepper, to taste
• ½ cup raw sunflower seeds - ideally soaked for 1-2 hours or overnight
• 2 tbsp lemon juice
• 1-2 garlic cloves
• ⅓ cup grated carrot
• 2 tbsp extra-virgin olive oil
• ½ tsp sea salt
• Freshly ground black pepper
• Bread of choice, toasted
• 1 large avocado, pitted and sliced
• Carrot ribbons (about 1 carrot) - use a vegetable peeler to make the ribbons
• Sprouts of choice

Directions

• Place the tempeh strips in a single layer into a shallow dish. In a small bowl, whisk together all the ingredients for the marinade.
• Pour over the tempeh to cover and let marinate while you prepare the aioli, flipping the tempeh once or twice.
• Place all the ingredients for the aioli in a high speed blender (I suggest that you start with one garlic clove, taste, and add another one if you like). Blend until smooth. Add water, one tablespoon at a time, until you reach the desired consistency (I used about 2 tablespoons of water). Taste and adjust seasoning if needed.
• Heat a large skillet over medium heat. Once hot, add the tempeh strips. Cook until golden and crispy, about 4 minutes per side.
• Toast the bread. Spread one half of the bread with a generous portion of the carrot aioli. Place cooked tempeh slices on top, followed by sliced avocado, carrot ribbons and sprouts. Serve immediately.