Tempeh Mixed Salad Sandwich

This sandwich is bursting with freshness from the leafy greens, fresh grated beetroot, carrot, avocado and alfalfa sprouts. Pan fry and season the tempeh as you wish. We used tamari sauce to marinate it first.

Serves 1 | Prep time: 7 mins | Cooking time: 10 mins


  • 100g/3.5oz tempeh
  • 1/2 Tbsp tamari sauce
  • 30g/1oz (a handful) green leafy salad mix
  • 50g/1.8oz (1/4 cup) grated fresh beetroot (or sliced from can)
  • 50g/1.8oz (1/4 cup) grated carrot
  • 25g/0.9oz (3/4 cup) alfalfa sprouts
  • 60g/2.1oz avocado (1/3 medium size avo)
  • 30g/1oz (1 1/2 Tbsp) hummus
  • 2 slices dark rye bread


  1. Cut the tempeh into 5-7mm (1/4in) thin slices. Place the slices in a shallow bowl and pour the tamari sauce on top to marinate the tempeh.
  2. Grate the beetroot, carrot and prepare all other ingredients, so they’re ready to assemble.
  3. Heat a non-stick pan on medium-high heat and cook the tempeh – about 5 minutes each side. Remove from heat.
  4. Assemble the sandwich: Spread half the hummus on one slice of bread and the other half on the second slice. Layer with leafy greens, tempeh, beetroot, carrot, avocado slices, alfalfa then place the second slice on top. Cut in half and enjoy!

Macros – Carb: 48g  Fat: 25g  Prot: 23g  Calories: 509

This recipe is part of the 7-day Endurance meal plan

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