I don’t have a sandwich very often but this bad boy seriously stole my heart! I just love tempeh in anything but I think it works exceptionally well in sandwich. Kimchi really goes phenomenally well in this sandwich so please don’t skip it! If you don’t fancy a sandwich the tempeh will still be delicious by itself.
Makes 2 sandwiches
Few slices of your favourite bread – I have used white sourdough – toasted
About 100gr-150gr of tempeh – I have used Plant Power – sliced in strips
1 ripe avocado – mashed into quacamole kind of consistency
Few lettuce leaves or rocket
Few spoonfuls of hummus
Vegan kimchi – I love Barrel & Bone
For the tempeh marinade:
2 tbsp of Tamari or soy sauce
2 tbsp of maple syrup
1 tsp of siracha or hot chilli sauce
1 tsp of lime juice or rice vinegar
Mix all the ingredients for the marinade into a small bowl. Brush the tempeh strips with the marinade until they are fully coated. If you have any leftover marinade keep it on the side.
If you have time let the tempeh marinade in the fridge for few hours or overnight. If not go ahead and place the strips on a baking tray covered with parchment paper. Bake in the oven at 180 degrees Celsius until crispy. Remove from the oven and pour over the remaining marinade. Let it cool down for few minutes.
To assemble the sandwich simply add a generous layer of hummus on the bread, then pile the salad leaves, tempeh, mashed avocado, and kimchi. Close the sandwich and enjoy!