Tempeh Lettuce Avocado Tomato (TLAT) Sandwiches
  • 8ounces tempeh, cut into thin strips
  • ½cup low-sodium broth or water
  • 2tablespoons maple syrup
  • 2tablespoons apple cider vinegar
  • 1tablespoon low-sodium tamari
  • 1teaspoon smoked paprika
  • ¼teaspoon hickory salt or sea salt
  • 1teaspoon liquid smoke
  • 2tablespoons ghee or coconut oil
  • 2handfuls arugula
  • 1 avocado, sliced
  • Small loaf of crusty whole-grain bread
  • 1(8-ounce) jar sun-dried tomatoes in oil, drained
  • ¼cup red wine vinegar
  • 1teaspoon smoked paprika
  • 1teaspoon dried oregano
  • 3large cloves garlic, roughly chopped
  • 2tablespoon pumpkin seeds, toasted
  • ¼cup basil, roughly chopped
  • 1teaspoon salt
  • ¾cup extra-virgin olive oil
  • ½cup feta cheese, chopped
  1. Marinate tempeh: Combine broth, maple syrup, apple cider vinegar, tamari, paprika, salt and liquid smoke in an 8×8-inch baking dish. Lay tempeh in a single layer, being sure to cover with marinade. Refrigerate for 30 minutes to overnight.
  2. Make pesto by combining all pesto ingredients, except the oil and feta, in a food processor and pulsing until combined. Slowly pour in olive oil while food processor is running. Once combined, fold in the feta.
  3. Remove tempeh from marinade, reserve marinade and pat tempeh dry. In a large pan over medium, heat ghee or coconut oil. Cook tempeh slices for about 4 minutes per side. If pan gets too dry, add a tablespoon or two of reserved marinade. Set cooked tempeh aside.
  4. To build the TLATs, spread a layer of sun-dried tomato pesto on one slice of bread and top with a handful of arugula. Place a few slices of cooked tempeh over the greens, and top with avocado slices. Spread another piece of bread with pesto, and place pesto-side down on top of avocado.