Ingredients
The following ingredients have 4 Servings
- 8 ounces tempeh
- 2 tablespoons low-sodium tamari
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 8 slices of crusty, whole grain bread
- 1 cup pea shoots
- 1/4 cup hummus, or as much as you like
- 1 1/2 to 2 cups cooked chickpeas
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1/2 teaspoon sea salt
- 1 clove garlic, minced
- Water, as needed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
Instruction
- To prepare the tempeh, whisk together the tamari, vinegar, syrup, olive oil, and paprika. Slice the tempeh into thin strips (1/4 inch) and marinate the slices in the mixture for several hours, or even overnight. Preheat an oven to 350° F and roast the strips on a lined baking sheet for 25 to 30 minutes, flipping once through, or heat a few teaspoons of olive oil in a large skillet and pan fry the strips for a few minutes, until each side is golden. Set the tempeh aside.
- To make the hummus, add the chickpeas, tahini, lemon, salt, and garlic to the bowl of a food processor and pulse to combine. Run the motor and drizzle in some water in a thin stream, stopping often to scrape the bowl down as you work. Stop drizzling when the hummus is taking on a thick, creamy texture; be careful how much you use along the way, or the hummus will be too thin (I start with no more than 1/4 cup water). Once the texture is to your liking, drizzle in the olive oil and add the smoked paprika.
- To prepare the sandwiches, toast the bread. Top four slices with at least 1/4 to 1/3 cup hummus and a quarter of the tempeh slices, and top them with a generous amount of sprouts. Top the sandwich with another slice of bread. Serve.
