Sweet & Spicy Tempeh Sandwich + Sunflower Carrot Aioli — the green life

This is a super tasty vegan sandwich for your weekday lunches. The sweet, spicy and smoky marinade for the tempeh alone is so good. If you’re not a tempeh fan, this one might change your mind. There’s a creamy, tangy sunflower seed carrot aioli, some perfectly ripe avocado slices, carrot ribbons f

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the tempeh strips in a single layer into a shallow dish. In a small bowl, whisk together all the ingredients for the marinade.

Step 2

Pour over the tempeh to cover and let marinate while you prepare the aioli, flipping the tempeh once or twice.

Step 3

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.

Step 4

Heat a large skillet over medium heat. Once hot, add the tempeh strips. Cook until golden and crispy, about 4 minutes per side.

Step 5

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.

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