Emulsifier Free Vegan Club Sandwich
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Learn more →Ingredients
2 servings
For the tempeh bacon
- 8 oz tempeh, sliced into thin strips (about ¼ inch thick)
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp olive oil
For the sandwich
- 6 slices vegan bread, such as sourdough or sandwich bread
- 3 tbsp vegan mayonnaise
- 1 large avocado, pitted and sliced
- 2 medium tomatoes, sliced
- 4 leaves romaine or butter lettuce
- salt and pepper, to taste
For serving
- 4 toothpicks or sandwich picks, for serving (optional)
Instructions
- 1
In a shallow bowl, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, and garlic powder. Add the tempeh strips and turn to coat, letting them sit for 5 minutes while you prep the remaining ingredients.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the marinated tempeh strips in a single layer and cook for 3–4 minutes per side, until deep brown and slightly caramelized at the edges. Transfer to a plate.
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