TLTA SAMMIE W/ BASIL MAYO
makes about 4 sammies on regular sized loaf bread
8 ounce block of tempeh
1 tablespoon olive oil
1 cups vegetable broth
¼ cup soy sauce, tamari or Bragg Aminos
2 tablespoons apple cider vinegar
2 tablespoons liquid smoke
1 tablespoon blackstrap molasses*
1 tablespoon maple syrup
1 teaspoon smoked paprika
1 teaspoon onion powder
3 cloves garlic, sliced
8 slices of toasted bread like sourdough or whole wheat, sliced tomatoes, lettuce, avocado, red onions, and Basil Mayo
Slice the tempeh into planks about ¼ inch thick and 2 inches long. No need to measure that shit, just eyeball it.
Next, make the marinade. Stir everything together into a shallow dish like a pie pan or somethin. Add the tempeh planks gently to the dish so you don’t splash, you'll be wearin marinade the rest of the day but you'll smell fuckin delicious. The tempeh won’t all be covered that's okay just make it work the best you can. Cover those bitches up and stick it in the fridge to marinade for at least 2 hours and up to 8. THAT'S RIGHT YOU'RE GONNA HAFTA WAIT A BIT SO YOU BETTER HAVE READ ALL THIS SHIT BEFORE YOU GOT HUNGRY.
When the tempeh is ready, heat up the oil over a medium heat in a large skillet or wok. Lay the tempeh planks down in one layer and cook them until the tempeh starts to brown, about 2-3 minutes on each side. When it starts to look a little dry in there or the tempeh feels like it might be sticking just add a couple spoonfuls of the marinade to keep it all movin’.
Once the tempeh is browned on both sides then you're ready to make an ass-kicking sandwich. Pile lettuce, tomato, avocado, and red onions onto your favorite toasted bread with a little, or a ton, of basil mayo. It’s a fuckin sandwich, you should know what you're doing. If you got this far in the recipe but don't understand basic sandwich assembly then we honestly don’t know what the fuck to say to you.
* Blackstrap has more iron and isn’t as sweet as regular molasses. If you can’t find that shit, go with regular molasses.
makes about ⅓ cup
¼ cup packed basil leaves
2 tablespoons olive oil
1 medium garlic clove, chopped
Zest of one lemon
⅓ cup mayonnaise
Throw the basil, olive oil, garlic, and lemon zest into a blender or food processor. Run that till the basil is all chopped up and it looks mostly smooth in there. You can totally do this with a mincing knife if you want but that shit will take a minute.
When the basil mixture is looking right, mix in the mayo until it's all combined. This will keep in the fridge for about a week but it'll start lookin funky after a 3-4 days.