From GAZ OAKLEY’s book VEGAN 100
Great for breakfast or as a sandwich/wrap filler.
1 6-7 oz package of tempeh
4 cups vegetable stock
1 Tablespoon soy sauce
1 Tablespoon balsamic vinegar
5 Tablespoons maple syrup
1 Tablespoon liquid smoke
1 teaspoon smoked paprika
1 teaspoon dried sage
1 bay leaf
1 Tablespoon brown rice miso
Make the broth by mixing all the broth ingredients in a large, lidded saucepan. Bring broth to a rolling simmer with the lid on. Slice tempeh into ⅛ inch slices and put in broth.
Gently simmer for about 20 minutes, with the lin on, stirring occasionally.
Carefully remove the tempeh from the broth and place on a sheet pan with parchment. Preheat broiler.
Increase heat on broth and simmer down for about 5 minutes. Brush glaze over the tempeh (or pour glaze over tempeh) and place under broiler for 5 minutes, flip, glaze (or pour more glaxe over tempeh), and broil for an additional 5 minutes.
Use tempeh strips, tomato, spinach, pepperoncini peppers (optional) and Quickie Thousand Island dressing below to make TLT sandwich or wrap.
Quickie Thousand Island Dressing
½ cup vegan mayonnaise
2 Tablespoons ketchup
1 Tablespoon Apple Cider Vinegar
What about the bread?
Ezekiel low-sodium bread with 70 mg sodium per slice