Tempeh, Fennel and pepper sandwiches

Tempeh, Fennel and pepper sandwiches

Ingredients:

1 red + green pepper

1 large fennel

1 packet/200g tempeh

4 avocados

1 cup chop tomatoes

Coriander

Oil/ghee

3 Tbsp. sesame seeds + 3 Tbsp. of tamari + 1 Tbsp. mustard seeds

Slices of your favourite bread

English mustard

Vegan mayonnaise

Bitter salad leaves

Salt and freshly ground black pepper

Recipe:

Slice the fennel, the tempeh and the peppers into rounds, set aside.

In a heavy-bottomed skillet over high heat, drizzle in a tablespoon of oil and cook the fennel rounds until charred around the edges. Repeat with the same procedure with the red & green peppers. Finally fry the tempeh until golden, sprinkle sesame seeds and sauté,

Turn off the heat and drizzle the tamari over the tempeh.

Stir a few times and scoop out onto the plate.

For the avocado salsa:

In a bowl mash the avocados with lemon juice, salt and pepper.

Chop tomatoes and coriander. Heat mustard seed in ghee and pour over the tomato salsa.

Assemble the sandwiches

Drizzle each slice of bread with olive oil, a swipe of mustard and spread a thick layer of mayonnaise.

Add a dollop of avocado salsa, and a layer of garden green leaves, a few slices of tempeh, a generous sprinkle of fennel and pepper rings and season with salt and black pepper. Enjoy!