Maple Tempeh Open Faced Sandwich
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Open faced is another word for over flow. |
Whole grain, low-fat protein, antioxidants galore!
| INGREDIENTS |
| Smoky Maple Bacon Marinated Tempeh Strips |
| Onion, sliced |
| 1 T olive oil |
| 2 T dried parsley |
| Minced garlic |
| Roasted red pepper strips |
| Tomato, sliced |
| Daiya mozarella cheese shreds |
| Whole grain bread, thickly sliced |
| Earth Balance butter spread |
| Garlic salt |
| Broccoli sprouts |
Just 2 oz of these sprouts is equal to eating 2 pounds of broccoli!
[click on links above to see product]
Saute onion in olive oil until begins to soften. Add the tempeh strips and continue cooking until sides begin to brown. Add minced garlic toward the end for a stronger flavor. Place a thin layer of Earth Balance butter spread on thick slices of whole grain bread, sprinkle with garlic salt, and toast under broiler or in toaster oven.
Layer toast, tempeh mixture from skillet, strips of roasted red pepper and Daiya cheese shreds. Place under the broiler for 1-2 more minutes to melt cheese. Top with fresh tomato and broccoli sprouts.
Get knife and fork and dig in!
Wholesome and pretty- a delicious mess:)
"A home is a place you grow up wanting to leave and grow old wanting to get back to." John Ed Pierce
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Mmm this looks awesome!
This is awesome!