You do more to reduce global warming emissions by not eating meat and dairy than by switching to a hybrid car, according to organization Compassion Over Killing. Therefore, try this vegan sandwich this week instead of that meat one!
Makes: 4 sandwiches Ingredients: 8 oz tempeh, sliced into thin strips 3 tbsp balsamic vinegar 2 tbsp maple syrup 4 tbsp olive oil 1 tbsp soy sauce 1 tsp minced garlic Pepper to taste 1/2 cup raw sunflower seeds, soaked for 1-2 hours or overnight 2 tbsp lemon juice 1/3 cup grated carrots 1/2 tsp salt 8 slices whole wheat bread 1 cucumber, sliced 1 carrot, peeled into ribbons 2 tbsp water
Instructions:
1. Place tempeh strips in a dish in a single layer. Whisk together 3 tbsp balsamic vinegar, 2 tbsp maple syrup, 2 tbsp olive oil, 1 tbsp soy sauce, and 1/2 tsp minced garlic in a small bowl for tempeh marinade.
2. Pour marinade over tempeh and let marinate for 1-2 hours, flipping the tempeh once or twice.
3. For aioli, place 1/2 cup sunflower seeds, 2 tbsp lemon juice, 1/2 tsp minced garlic, 1/3 cup grated carrots, 2 tbsp olive oil, 1/2 tsp sea salt, and pepper as wanted in a blender. Blend until smooth. Add about 2 tbsp of water, one at a time until you get the desired consistency.
4. Heat a large skilled over medium heat and add the tempeh strops. Cook for about 4 minutes per side until tempeh is golden and crispy.
5. Toast the bread and spread one half with a portion of the carrot aioli. Place the tempeh slices on top, followed by cucumber slices and carrot ribbons. Serve right away. Enjoy!
