https://youtu.be/P3dhXCq01Rw
Ingredients:
8 oz block of tempeh
2 Tbs extra virgin olive oil
2 Tbs soy sauce
2 Tbs maple syrup of Agave
1 Tbs hot sauce
1/2 tsp chili garlic and cumin
1 Tbs liquid smoke
Fresh cracked pepper to taste
2 pieces of your choice bread
1 Tbs vegan mayo
2 slices tomato
2 leaves of lettuce
Directions:
Put extra virgin olive oil, soy sauce, syrup, hot sauce, chili garlic, cumin, liquid smoke and pepper into a shallow dish and stir. Cut tempeh in half and then split each half into 2 each thinner halves. Soak in marinade overnight turning half way through. Cook over medium heat until they are crunchy, they can be grilled until they are warm and have grill marks or baked in the oven at 450° for 10 minutes. Toast bread, put mayo on both pieces, layer two tempeh slices, lettuce then tomato on top. Cut in half and enjoy.
8 oz block of tempeh
2 Tbs extra virgin olive oil
2 Tbs soy sauce
2 Tbs maple syrup of Agave
1 Tbs hot sauce
1/2 tsp chili garlic and cumin
1 Tbs liquid smoke
Fresh cracked pepper to taste
2 pieces of your choice bread
1 Tbs vegan mayo
2 slices tomato
2 leaves of lettuce
Directions:
Put extra virgin olive oil, soy sauce, syrup, hot sauce, chili garlic, cumin, liquid smoke and pepper into a shallow dish and stir. Cut tempeh in half and then split each half into 2 each thinner halves. Soak in marinade overnight turning half way through. Cook over medium heat until they are crunchy, they can be grilled until they are warm and have grill marks or baked in the oven at 450° for 10 minutes. Toast bread, put mayo on both pieces, layer two tempeh slices, lettuce then tomato on top. Cut in half and enjoy.
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