Preparation time is 1hours 10minutes
Cook time is 25minutes
Total time is 1hours 35minutes
Serve is for 4 people
Estimated cost per serve is 4.07 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For the marinade
- 2tablespoons soy sauce (reduced salt)
- 1/2teaspoons garlic powder
- 1tablespoons apple cider vinegar
- 2teaspoons maple syrup
- 1/2teaspoons liquid smokeingredient tip
- 1/2teaspoons cumin
- 1teaspoons smoked paprika
- 250grams tempeh, thinly sliced
- 8 slices sourdough bread
- 4teaspoons vegan mayonnaise (reduced fat)
- 2 large tomatoes, sliced
- 80grams iceberg lettuce, shredded
- 1 pinch cracked black pepper
Nutrition per serving
1740kJ / 418Cal
1740 Kilojoules or 418 Calories
20% of daily energy intake*
Protein
17.0grams
Fat
9.6grams
Carbs
64.2grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Liquid smoke and paprika give tempeh "bacon" lots of flavour to fill this delicious belt.
Method
Step 1 of 3
Place the tempeh slices in a shallow dish and separately, whisk together the marinade ingredients. Pour over the tempeh and turn the slices to coat. Cover and place in the fridge to marinate for 1 hour.
Step 2 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Place the marinated tempeh slices on a lightly greased baking tray and bake for 15 minutes, flip and bake for 10 more minutes until crisp.
Step 3 of 3
Toast the sourdough slices, spread with vegan mayonnaise and fill with tempeh bacon, sliced tomato and lettuce.
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