Smoky Tempeh, Hummus and Avocado Sandwich

Recipe from The Doctor's Kitchen.

This is our plant-based take on the classic BLT.

Ingredients

For the smoky tempeh

• 1 tbsp olive oil
• 1 tbsp dark soy sauce (or tamari)
• 1 tsp maple syrup
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 200g plain tempeh, sliced into thin strips

For the sandwich

• 4 slices sourdough bread (or wholemeal bread, gluten free bread)
• 100g hummus
• 70g baby gem lettuce, leaves picked
• 250g tomatoes, sliced
• 100g cucumber, sliced
• ½ avocado, sliced
• 2 tbsp sauerkraut (optional)

Only the amounts at the start of each ingredient change. The steps stay as written.

Instructions

1. Gather and prepare your ingredients.
2. In a small bowl, mix together the olive oil, soy sauce, maple syrup, smoked paprika, garlic powder and season with a pinch of salt and black pepper.
3. Place the sliced tempeh on a large plate and drizzle over the marinade, turning each piece to ensure the tempeh is well coated.
4. Place a large frying pan over medium-high heat and drizzle with olive oil. Fry the marinated tempeh for 3–4 minutes on each side until browned and caramelised.
5. Spread half of the bread generously with hummus. Layer with lettuce, tomato, cucumber, avocado, the smoky tempeh and sauerkraut (if using). Sandwich together with the remaining bread and serve.