Grilled Tempeh Banh Mi (vegetarian)

Ingredients

• 2 packages Tempeh
• 2 Tbs lime olive oil (or regular olive oil + juice from ½ lime)
• ½ cup olive oil mayo
• 2 Tbs Sriracha sauce
• 1 cucumber, sliced thin
• 1 cup shredded carrots
• 2 Tbs rice vinegar
• 2 tsp minced garlic
• Pinch salt
• 2 Panini Slims (1/2 per sandwich) or sandwich roll of choice
• Extra Sriracha to taste

Instructions

1. Slice each block of tempeh into 10 slices, so you end up with 20 total.
2. In a mixing bowl, toss tempeh with lime-infused olive oil.
3. Begin to heat grill on high. (If you don’t have a grill, you can also pan-fry the tempeh on the stove)
4. While the grill is heating up, combine sliced cucumber and carrots in a seal-able container. Add in rice vinegar, garlic, and a pinch of salt. Shake well to combine and set aside until ready to eat (this can be done up to a week ahead of time).
5. Once grill is heated, place tempeh slices over grates and allow to cook 5 minutes per side, or until grill marks appear.
6. While tempeh is cooking, prepare your sandwiches. Combine mayo and sriracha in a small bowl. Spread a decent amount of sauce onto each sandwich. Add carrots and cucumber.
7. Once tempeh is grilled, add 5 slices to each sandwich. Drizzle with extra sriracha if desired and enjoy!

Notes

Nutrition per sandwich: 530 calories, 29 g fat, 43 g carbohydrate, 12 g fiber, 23 g protein

By The Healthy Toast

bon appetit