Tempeh sandwich with sprouts and avocado

It started at as a tempeh BLT, but I couldn’t find any decent tomatoes (no surprise). And then I didn’t have any lettuce, but I did have some lovely sprouts, and a perfectly ripe avocado. And a whole wheat english muffin and some olive oil mayonnaise. So I marinated the tempeh in some “smoky” sauce with a dash of whisky, soy, garlic and steak sauce, fried it up, mashed the whole thing together, and loved every little bit of it.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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