After going gluten-free, I kind of gave up on sandwiches. Sure, I can make a mean collard wrap. I like nori rolls too. And I don’t mind having a nice veg burger thrown between to pieces of lettuce. It’s pretty good. But every once in awhile, I do get a hankering to sink my teeth into a nice, big sandwich.
Oh btw – that delicious looking bread you spy in my pic? It’s gluten free. And it’s spectacular 😉 Thanks to Imagine it Bakery, I can find loads of great gluten-free goods to chow down on.
Ultimate Vegan Sammich (serves 1 hungry person)
tempeh (I used 1/3 of an 8 0z. package), chopped into strips
1 tsp of coconut aminos
1/2 tsp maple syrup
a few dashes of liquid smoke
4 cremini mushrooms, sliced
2 slices of tomato
vegan bacons (I found Phoney Baloney’s bacon bits at Republic of V and it’s super awesome!)
a piece of lettuce (not pictured as it hid the other awesome toppings)
Heat a large wok on the stove. Add a bit of olive oil and your sliced tempeh. While the tempeh is cooking, grab your sliced mushrooms and cook them with a bit of olive oil on the other side of the wok (less dishes makes me happy). Add your coconut aminos, maple syrup & liquid smoke to your tempeh and cook until golden brown. While this is cooking, throw your sandwich bread into a toaster oven for a few minutes to lightly toast it.
Once the tempeh and mushrooms are cooked, remove from heat. Build your sammich! I put on a bit of vegan mayo and then layered on the tempeh, mushrooms, tomato and lettuce. Chomp down =)