Name: Tempeh BLAT sandwich
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 medium avocado (250g), chopped coarsely; 1 tablespoon lemon juice; 8 slice sourdough bread (360g), toasted; 1/4 cup (75g) whole-egg mayonnaise; 1/2 teaspoon ground turmeric; 1 medium tomato (150g), sliced thinly; 1 medium carrot (120g), cut into matchsticks; 40 gram baby rocket (arugula) leaves; Tempeh bacon; 2 tablespoon tamari; 1 tablespoon olive oil; 1 tablespoon pure maple syrup; 1 teaspoon smoked paprika; 300 gram tempeh, cut into 1cm slices; Beetroot relish; 3 medium beetroot (500g), grated coarsely; 1 shallot (25g), chopped finely; 2 tablespoon pomegranate molasses; 1 teaspoon ground allspice; 1 teaspoon coriander seeds, crushed; 2 tablespoon red wine vinegar; 1/2 cup (125ml) water; 1 tablespoon olive oil

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.

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

1 medium avocado (250g), chopped coarsely

1 tablespoon lemon juice

8 slice sourdough bread (360g), toasted

1/4 cup (75g) whole-egg mayonnaise

1/2 teaspoon ground turmeric

1 medium tomato (150g), sliced thinly

1 medium carrot (120g), cut into matchsticks

40 gram baby rocket (arugula) leaves

Tempeh bacon

2 tablespoon tamari

1 tablespoon olive oil

1 tablespoon pure maple syrup

1 teaspoon smoked paprika

300 gram tempeh, cut into 1cm slices

Beetroot relish

3 medium beetroot (500g), grated coarsely

1 shallot (25g), chopped finely

2 tablespoon pomegranate molasses

1 teaspoon ground allspice

1 teaspoon coriander seeds, crushed

2 tablespoon red wine vinegar

1/2 cup (125ml) water

1 tablespoon olive oil

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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