Vegan Club Sandwich

This Vegan Club Sandwich is a hearty, plant-based twist on the classic American favorite, featuring layers of savory flavors and textures. Packed with fresh vegetables, smoky tempeh, and creamy avocado, it's the perfect lunch option that satisfies without the dairy.

Ingredients

• Whole grain bread - 6 slices
• Tempeh - 200 grams
• Soy sauce - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Olive oil - 1 tablespoon
• Avocado - 1 medium, sliced
• Tomato - 1 large, sliced
• Lettuce - 4 leaves (any variety)
• Vegan mayo - 4 tablespoons
• Red onion - 1 small, thinly sliced
• Cucumber - 1 small, thinly sliced
• Salt - to taste
• Pepper - to taste

Steps

1. Slice the tempeh into thin strips and marinate it in a mixture of soy sauce and smoked paprika for about 10 minutes.
2. Heat olive oil in a skillet over medium heat and cook the marinated tempeh for about 5-7 minutes until golden brown and crispy, turning occasionally.
3. While the tempeh cooks, toast the whole grain bread slices until golden and crispy.
4. Spread vegan mayo on one side of each slice of toasted bread.
5. On two slices of bread, layer the cooked tempeh, avocado slices, tomato slices, lettuce, red onion, and cucumber.
6. Top with the remaining two slices of bread, mayo side down, and press gently.
7. Cut each sandwich in half diagonally and serve immediately with your favorite side, like a salad or chips.

Nutrition

• Calories: 500
• Protein: 20 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from tempeh, aiding muscle growth and repair.
• High in fiber from whole grain bread and vegetables, promoting digestive health.

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