Sweet & Spicy Tempeh Sandwich with Sunflower Carrot Aioli

This sandwich is stuffed with a delicious sweet & spicy tempeh, avocado, carrot ribbons, sprouts and a vegan carrot sunflower aioli. So full of flavours!

For the tempeh:
1 block tempeh (240 g), sliced into thin strips
3 tbsp balsamic vinegar
2 tbsp maple syrup
2 tbsp olive oil
1 tbsp tamari
1 garlic clove, pressed
1 tsp smoked paprika
A pinch of cayenne pepper, to taste

For the carrot aioli:
½ cup raw sunflower seeds – ideally soaked for 1-2 hours or overnight
2 tbsp lemon juice
1-2 garlic cloves
⅓ cup grated carrot
2 tbsp extra-virgin olive oil
½ tsp sea salt
Freshly ground black pepper

For the sandwich:
Bread of choice, toasted
1 large avocado, pitted and sliced
Carrot ribbons (about 1 carrot) – use a vegetable peeler to make the ribbons
Sprouts of choice

View the full recipe at The Green Life →