Vegetarian TLT Sandwich
Ingredients
Marinade
-
3
tablespoons
olive oil
-
¼
cup
shoyu sauce (or soy sauce)
-
2
tablespoons
balsamic vinegar
-
2
tablespoons
brown sugar (or maple syrup)
-
3
tablespoons
adobo sauce from a can of chipotle peppers
-
8
ounces
tempeh, cut into 1/3-inch thick strips
Roasted Tomatoes
-
1
small basket
cherry tomatoes (2 cups)
-
¼
cup
extra-virgin olive oil
-
1
tablespoon
brown sugar (or maple syrup)
-
scant ½
teaspoon
salt
To Assemble
-
1
small head
romaine lettuce, cored and cut into 1/4-inch ribbons
-
1-2
large
avocados, mashed with a pinch of salt
-
4-8
slices
extra-thin slices of hearty whole grain bread, well toasted
Instructions
- Whisk together the marinade ingredients and pour 1/3 over the tempeh in a baking dish, covering it with the remaining marinade and refrigerate for a couple of hours or overnight.
- Roast the tomatoes by heating the oven to 375°F, halving the tomatoes, mixing them with olive oil, sugar, and salt, then baking for about 45 minutes until they are shrunken and sweet.
- Cook the marinated tempeh slices in a pan over medium-high heat for a few minutes on each side until cooked through.
- Assemble the sandwich by spreading mashed avocado on a slice of bread, adding shredded lettuce, roasted tomatoes, and tempeh, then topping with another slice of bread if desired.
Nutrition Facts (estimated)
Servings
4
Calories
664
Total fat
33g
Total carbohydrates
56g
Total protein
21g
Sodium
0mg
Cholesterol
0mg
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