Ingredients
Makes 4 sandwiches
Method
- Slice the tempeh into thin, short strips. Place in a large, shallow bowl and set aside.
- In a small bowl, whisk together the tamari, cumin, paprika, vinegar, and maple syrup. Pour over the tempeh and marinate for at least 30 minutes, turning once.
- When ready to cook, preheat the oven to 175℃. Line a large baking tray with parchment paper or a non-stick baking mat or lightly spray with cooking spray, if using (see tip).
- Place the marinated strips on the baking tray, leaving a little room in between each piece. Bake for 15 to 18 minutes, until lightly browned, flipping halfway through. Alternatively, for crispier bacon, you can panfry in a single layer for 3 to 4 minutes per side, until golden and crispy.
- To assemble each sandwich, toast the bread and spread each of 4 slices with a quarter of the avocado, then layer with 2 lettuce leaves, a tomato slice, and cooked bacon. Top with the remaining bread slices.
TIP: Instead of spraying the baking tray with oil, you can line the baking tray with baking paper or a reuseable silicone sheet in order to make this an oil-free recipe.
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This recipe is an edited extract from The Fibre Fuelled Cookbook by Dr Will Bulsiewicz. Published by Penguin Random House Australia. Food photography by Ashley McLachlan and Margaret Wright. |
