Tempeh BLAT sandwich

Vegetarians, no longer will you miss out on the BLAT! We've created the most scrumptious gourmet tempah BLAT sandwich recipe, with fried bacon style strips of tempeh and a juicy beetroot relish.
Tempeh BLAT sandwich


Tempeh bacon
Beetroot relish


1.To make tempeh bacon, preheat oven to 200°C. Line an oven tray with baking paper. Combine tamari, oil, maple syrup and paprika in a medium bowl. Add tempeh; toss to coat. Place tempeh, in a single layer, on tray. Bake for 20 minutes, turning halfway through cooking, until crisp.
2.Meanwhile, make beetroot relish. Place ingredients, except oil, in a small saucepan over high heat. Reduce heat; simmer, uncovered for 10 minutes or until thickened. Stir in oil; cool.
3.Combine avocado and juice in a small bowl; season.
4.Place 4 slices of bread on a board; spread with combined mayonnaise and turmeric. Top with tomato, tempeh bacon, carrot, avocado mixture, rocket and beetroot relish. Top with remaining slices of bread.

Beetroot relish makes about 1½ cups. Store leftover relish, covered, in the refrigerator for up to 2 weeks. Beetroot relish goes well with cheese or in burgers and sandwiches. If pomegranate molasses is not available, combine 1 tablespoon balsamic vinegar and 1 tablespoon caster (superfine) sugar.


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