Ingredients:
For marinade:
- 1/2 tbsp of maple syrup
- 1/4 cup of coconut aminos
- 1 tbsp of Dijon mustard
- 1 tsp of dried thyme
- Olive oil to coat the baking tray
For sandwich:
- 2 servings of Tempeh as per nutrition label
- 4 pieces of gluten-free bread
- 1 tbsp of hummus
- 1/4 avocado
- 2 handfuls of spinach
- 2 tbsp of a dressing of choice
Directions:
- In a large mixing bowl, mix the ingredients for the marinade: maple syrup, coconut amino acids, dijon mustard, and thyme.
- Once completely mixed, add the tempeh, cover, and put in the refrigerator overnight.
- The next day, preheat the oven to 325 F.
- Coat a baking tray with olive oil and add the marinated tempeh to the tray.
- Cook on one side for 6 minutes; flip, and cook on the other side.
- Once done, place tempeh on a slice of bread; add hummus, spinach, avocado and dressing.
Notes: For an even more intense flavor, coat the tempeh when you are cooking using a cooking brush and the marinade.
