Sweet & Spicy Tempeh Sandwich + Sunflower Carrot Aioli

This is a super tasty vegan sandwich for your weekday lunches. The sweet, spicy and smoky marinade for the tempeh alone is so good. If you’re not a tempeh fan, this one might change your mind.

There’s a creamy, tangy sunflower seed carrot aioli, some perfectly ripe avocado slices, carrot ribbons for a bit of crunch, and sprouts for a bit of green. Squeeze all of this deliciousness in between two slices of crispy toasted bread (sourdough ideally) and head to sandwich heaven.

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Sweet & Spicy Tempeh Sandwich + Sunflower Carrot Aioli

2 portions

For the tempeh

• 1 block tempeh (240 g), sliced into thin strips

• 3 tbsp balsamic vinegar

• 2 tbsp maple syrup

• 2 tbsp olive oil

• 1 tbsp tamari

• 1 garlic clove, pressed

• 1 tsp smoked paprika

• A pinch of cayenne pepper, to taste

For the carrot aioli

• 1/2 cup raw sunflower seeds, soaked in hot water for 10 minutes

• 2 tbsp lemon juice

• 1-2 garlic cloves

• 1/3 cup grated carrot

• 2 tbsp extra-virgin olive oil

• 1/2 tsp sea salt

• Freshly ground black pepper

For the sandwich

• Sourdough bread (or bread of your choice), toasted

• 1 large avocado, pitted and sliced

• Carrot ribbons (about 1 carrot) - use a vegetable peeler to make the ribbons

• Sprouts of choice

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Marinate the tempeh

1. Place the tempeh strips in a single layer into a shallow dish. In a small bowl, whisk together all the ingredients for the marinade.

2. Pour over the tempeh to cover and let marinate while you prepare the aioli, flipping the tempeh once or twice.

Make the aioli

1. Place all the ingredients for the aioli in a high speed blender (I suggest that you start with one garlic clove, taste, and add another one if you like). Blend until smooth. Add water, one tablespoon at a time, until you reach the desired consistency (I used about 2 tablespoons of water). Taste and adjust seasoning if needed.

Assemble

1. Heat a large skillet over medium heat. Once hot, add the tempeh strips. Cook until golden and crispy, about 4 minutes per side.

2. Toast the bread. Spread one half of the bread with a generous portion of the carrot aioli. Place cooked tempeh slices on top, followed by sliced avocado, carrot ribbons and sprouts. Serve immediately.