Crispy Tempeh Sandwich
INGREDIENTS
- 300g tempeh, sliced thin
- 60g flour
- 120ml plant milk
- 60g panko
- 4 tbsp plant mayonnaise
- 1 chipotle in adobo, minced
- 8 slices sourdough
- 200g shredded cabbage
- 1 lime
NUTRITION
Per serving
530
Calories
24g
Protein
60g
Carbs
20g
Fats
METHOD
1
Coat the tempeh
Whisk flour and plant milk into a batter. Dip each tempeh slice in batter then press into panko.
2
Fry
Pan-fry tempeh in olive oil for three minutes per side until deeply golden.
3
Mix the slaw
Toss cabbage with one tablespoon of mayo, lime juice and salt.
4
Build
Spread the rest of the mayo with chipotle on the bread. Layer tempeh and slaw, close up tight and cut on the diagonal.
VEG.ARMY TIP
Blanch the tempeh in salted water for five minutes before frying — bitterness gone.
