Pan-seared tempeh glazed with maple syrup and Dijon mustard, layered with lettuce, tomato, and pickles on Alpha-Gal–safe bread.
Ingredients:
1 block tempeh, sliced into thin strips
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp olive oil
Salt and pepper to taste
4 slices Alpha-Gal–safe bread
Lettuce or arugula
Sliced tomato
Instructions:
In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
Marinate tempeh strips in the mixture for at least 15 minutes.
Cook tempeh in a skillet over medium heat until golden and caramelized.
Toast bread slices and layer with lettuce, tomato, and cooked tempeh.
Optional: Spread with dairy-free aioli or spicy mustard before assembling.
Kick It Up a Notch:
Add caramelized onions or grilled pineapple
Use a spicy mustard blend or horseradish sauce
Toast the bread and spread with dairy-free aioli