Ingredients
Dry
- 8 oz Tempeh (Thinly sliced into strips)
- 2 slices Artisan bread (e.g., Sourdough) (Thick cut)
- 4 leaves Live lettuce (Washed and dried)
- 1 qty Large tomato (Sliced)
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 0.25 tsp Black pepper (Freshly ground)
Wet
- 4 Tbsp Vegan mayonnaise (Divided for spreading)
- 2 Tbsp Soy sauce or Tamari
- 1 Tbsp Maple syrup
- 0.5 tsp Liquid smoke
- 1 Tbsp Olive oil (For pan-frying)
Method
- 1. In a shallow dish, whisk together the soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, and black pepper to create the marinade.
- 2. Place the thinly sliced tempeh into the marinade, ensuring both sides are coated. Let it sit for at least 10 minutes to absorb the flavors.
- 3. Heat the olive oil in a skillet over medium heat. Add the marinated tempeh strips and cook for 3-4 minutes on each side until browned and crispy. Remove from heat.
- 4. Lightly toast the artisan bread slices until golden and crisp.
- 5. Spread a generous layer of vegan mayonnaise evenly over each slice of toasted bread.
- 6. Layer the fresh live lettuce leaves and tomato slices on top of the mayo.
- 7. Top with the crispy, smoky tempeh strips. Serve immediately as an open-faced sandwich.
Chef's notes
For a 'rate-limited' experience, take your time savoring each bite! If you prefer a spicier club, mix a dash of sriracha into your vegan mayo.