Triple-Decker Sandwich Stack
Ingredients
- 6 slices Whole grain bread Thick-cut.
- 8 oz Plain tempeh Sliced thin for 'bacon'.
- 3/4 cup Hummus
- 2 large Avocados Sliced.
- 2 large Tomatoes Sliced.
- 1 medium Cucumber Sliced.
- 1/2 medium Red onion Sliced thin.
- 2 cups Lettuce Romaine or butter.
- 1/4 cup Vegan mayo
- 1 tbsp Chipotle peppers in adobo Minced.
- 2 tbsp Low sodium soy sauce For tempeh.
- 1 tbsp Maple syrup For tempeh.
- 2 tbsp Olive oil
Steps
- Marinate tempeh slices in soy sauce and maple syrup for 10 minutes.
- Pan-fry tempeh in olive oil until crispy and caramelized.
- Mix vegan mayo with minced chipotle peppers.
- Toast all bread slices.
- Spread hummus on two slices, chipotle mayo on two slices, leave two slices plain.
- Layer first: hummus bread, lettuce, tomato, cucumber, plain bread.
- Layer second: tempeh 'bacon', avocado, onion, chipotle mayo bread.
- Secure with toothpicks and slice in half.
Nutrition Info (per serving)
| Calories | 925 kcal |
| Protein | 36 g |
| Carbohydrates | 96 g |
| Fat | 46 g |
| Fiber | g |
| Sugar | g |