Soup

Vegan Soup No. 1

INGREDIENTS
  • 10 paper thin slices of tempeh
  • 1 tbsp maple syrup
  • 1 tbsp tamari
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • salt, pepper
  • 2 bread rolls or 4 slices of bread
  • 1 avocado
  • ½ lime
  • 1 small chili pepper, finely chopped
  • 1 tomato, thinly sliced
  • handful of leafy greens
  • 2 tbsp sweet mustard

Who doesn’t love a good ol’ sandwich? Who doesn’t love a sandwich stuffed with veggies, creamy avocado and crunchy protein-packed tempeh which happens to be spicy and just slightly sweet too. And who doesn’t love a sandwich which is super delicious, also healthy and perfect with a glass of cold beer? Right? Who wouldn’t love this avocado and maple glazed tempeh sandwich here? Who doesn’t love a good ol’ sandwich? Who doesn’t love a sandwich stuffed with veggies, creamy avocado and crunchy protein-packed tempeh which happens to be spicy and just slightly sweet too. And who doesn’t love a sandwich which is super delicious, also healthy and perfect with a glass of cold beer? Right? Who wouldn’t love this avocado and maple glazed tempeh sandwich here?

INSTRUCTIONS
  1. Preheat oven to 180°C.
  2. Combine maple syrup, tamari, olive oil, garlic powder, turmeric, salt and pepper.
  3. Place tempeh slices on a baking tray and brush both sides with the marinade. Bake for about 20 minutes, turning them over once halfway through baking time.
  4. Meanwhile slice the bread rolls, spread one spoon of (sweet) mustard on the top half of each, half of an avocado with a squeeze of lime juice on the bottom half. Add tomatoes, chili, leafy greens and the warm and crispy tempeh slices too. Enjoy!