Description
A hearty vegan club sandwich featuring crispy tempeh ‘bacon’, creamy avocado, melty vegan cheese, fresh lettuce, and juicy tomato on toasted whole-grain bread.
Ingredients
- 6 ounces tempeh
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 8 slices whole-grain bread
- 1 tablespoon vegan mayo
- 1 teaspoon Dijon mustard
- 2 slices vegan cheese
- 1/2 avocado, sliced
- 3–4 slices tomato
- Butter lettuce
Instructions
- Slice tempeh into 6–8 thin strips and marinate for 5–10 minutes in soy sauce, maple syrup, smoked paprika, and olive oil.
- Pan-fry the tempeh over medium-high heat for 2–3 minutes per side until browned and slightly crisp.
- Toast the bread until golden (about 4–6 minutes in a toaster or oven at 375°F).
- Spread vegan mayo mixed with Dijon on each slice of toasted bread.
- Layer each sandwich with tempeh, vegan cheese, sliced avocado, tomato slices, and butter lettuce.
- Stack and secure with toothpicks, cut on the diagonal, and serve.
Notes
For best texture, store components separately and only assemble shortly before serving. Try adding a quick smoky mayo for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Pan-frying and assembly
- Cuisine: Vegan