Vegan smoked tempeh and tomato sandwich

Vegan smoked tempeh and tomato sandwich with tempeh, wholegrain bread, tomatoes, lettuce and creamy mayonnaise – savoury, crisp and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 480 kcal per serving
• Protein: 22 g
• Fat: 22 g
• Carbs: 45 g

Ingredients

• 200 g tempeh
• 4 slices of wholegrain bread
• 2 tomatoes
• 4 lettuce leaves
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 2 tbsp vegan mayonnaise (made with olive oil, no seed oils)
• 1 tsp paprika
• ½ tsp garlic powder
• 1 pinch of pepper
• 3 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife

1. Cut the tempeh into thin slices so it turns crisp in the pan.
2. Stir together the soy sauce, maple syrup, olive oil, smoked paprika and garlic powder to make a marinade. Leave the tempeh to soak in it briefly.
3. Fry the marinated tempeh slices in a frying pan over a medium heat on both sides until brown and crisp. Set them aside briefly.
4. Slice the tomatoes, then wash and dry the lettuce. Toast the wholegrain bread until golden brown.
5. Spread the bread with mayonnaise, top with lettuce, tomatoes and tempeh bacon and add a little pepper.
6. Close the sandwiches, halve them if you like and serve straight away while the tempeh is still warm.

Good to know

When you want something savoury and quick, this sandwich is just right. Crisp, juicy and with plenty of bite.

Swaps

Wholegrain bread → sourdough bread; mayonnaise → avocado (provides unsaturated fatty acids and fibre); maple syrup → date paste (less processed, with small amounts of minerals too); soy sauce → tamari (gluten-free alternative with a similar umami flavour)

Allergens

Contains soya and gluten (soy sauce, wholegrain bread) and, depending on the mayonnaise, other allergens. Generally suitable for children if mildly seasoned and served easy to chew; during pregnancy, tempeh is usually fine when fully cooked through.

Dairy-free recipes