Tempeh "Bacon," Lettuce, and Tomato Sandwich

Ingredients for Tempeh "Bacon," Lettuce, and Tomato Sandwich

• 1 batch Tempeh Bacon

• 300g cherry tomatoes (about 275g ), halved

• 2 tablespoons regular or vegan mayonnaise

• 4 slices sourdough bread, grilled or toasted

• 1/2 large avocado, thinly sliced just before serving

• 1/4 cup basil leaves, coarsely torn

• 2 crisp cos leaves

Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.

Preheat oven to 204°C and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30–33 minutes.

Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and cos over, then top with remaining slices to close sandwich.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.