Thursday, July 28, 2011

Gluten-Free Tempeh Sandwich. Vegan

I don't always have gluten-free bread on hand, and to buy it at my local gluten-free bakery often seems like a hassle when I can just make my own at home. However, sandwiches do need some sort of exterior structure to be called sandwiches, so I've been thinking recently about bread alternatives.

Enter my own take on a low-carb sandwich (which is also perfect for outdoor picnic lunches): 

No-Bread Tempeh Delight
Serves 2 hungry people or 4 less-hungry folks

1 pkg tempeh, marinated (see recipe below)
4 large lettuce leaves, washed and dried
1/3 c. pesto sauce or aioli (my own spinach aioli recipe is yet to come, but any pesto is delicious!)
2 small tomatoes, sliced
1/2 avocado, sliced
4 mushrooms, sliced
any other toppings (caramelized onions, etc.)

  1. First, bake the marinated tempeh. Do this at 350' in a deep container that can hold the juices (I prefer a stoneware baking item) for 1 hour, turning the tempeh every 20-25 minutes or so.
  2. Meanwhile, wash and pat dry the lettuce leaves, and lay them out on a plate (I used one leaf for each side of the bun). Add toppings. 
  3. When the tempeh has finished baking, let it cool for a little while, then lay on top of the lettuce. Assemble and enjoy.
Basic Tempeh Marinade
Enough for 1 pkg of store-bought tempeh

1/3 c. balsamic vinegar
1/3 c. olive oil
1/2 t. liquid smoke
2 t. coconut amino acids
2 cloves garlic, minced
salt and pepper to taste

Mix all ingredients together well and pour over tempeh. Store in a airtight container in the fridge for up to 24 hours, turning the tempeh every few hours or so.

Serve the sandwich with potato salad, potato chips, or another starchy side (to make sure you get all those carbs in somehow). It is suitable to eat by hand, but if you must, cut it up and eat it with a fork (like I had to).

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