TLT sandwich with tempeh, lettuce and tomato

Ingredients

For 1 serving

• Whole wheat bread2
• Tempeh100 g
• Romaine lettuce40 g
• Tomatoes1
• Vegan mayonnaise15 g
• Tamari1 teaspoon
• Paprika1 teaspoon
• Maple syrup1 teaspoon
• Extra virgin olive oil1 teaspoon

Contains: gluten, soy, mustard,

In season: June – September

Method

1. Cut the tempeh into thin slices, about 3 mm, and put them on a plate with the tamari, paprika and maple syrup; turn them and leave to marinate for 5 minutes.
2. Meanwhile wash the romaine lettuce and tomatoes; slice the tomatoes.
3. Heat the oil in a frying pan over medium heat and fry the tempeh for 2 minutes per side, until dark and crisp; pour the rest of the marinade into the pan in the last half minute so it caramelises.
4. Toast the wholemeal bread in a toaster or a pan for 1–2 minutes, until golden, and spread it with the vegan mayonnaise.
5. Fill it with the lettuce, tomatoes and tempeh and close it.