Rye Free Vegan Club Sandwich

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

2 servings

For the tempeh bacon

8 oz tempeh, sliced into thin strips (about ¼ inch thick)
Lightlife Original Soy Tempeh - 8 Oz Lightlife Tempeh Three Grain - 8 Oz Tofurky Treehouse Tempeh Organic Five Grain, 8 oz Tofurky Treehouse Tempeh Organic Soy, 8 oz
365 Whole Foods Market Organic Tempeh 8 OZ
See all
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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