This sandwich recipe is prepared using mostly whole-food, plant-based ingredients, and it is completely oil-free and refined sugar free. It’s up to you what type of bread you use. If you use something gluten-free, this entire recipe could be gluten-free as well.
- Teriyaki Tempeh (recipe below)
- Wasabi-Pineapple Sauce (recipe below)
- 1 block of tempeh, simmered in water for 10 minutes
- 2 tablespoons Bragg’s liquid aminos, or low sodium tamari or soy sauce
- 2 tablespoons real maple syrup
- 2 teaspoon garlic powder
Slice the tempeh into thin strips, and add to a nonstick pan on medium heat. Sear on each side for about 5 minutes or until golden brown. Combine the liquid aminos, maple syrup, and garlic powder. When the tempeh is browned, turn the heat down to low, and pour the sauce over the tempeh. Carefully stir and flip to coat. Cook until the sauce is absorbed. If the tempeh is too dry and not coated enough, make a small batch of the sauce and add it to the tempeh.
- ½ cup cashews, soaked for a couple of hours
- ¼ cup water
- 2 teaspoons wasabi powder or more to taste
- 1 teaspoon pineapple juice from the can of crushed pineapple
- Salt to taste
- ¼ cup crushed pineapple in juice
Add everything but the crushed pineapple to a blender or Magic Bullet, and puree until very smooth and creamy. Taste for seasoning (the wasabi flavor will develop and deepen as it sits). Transfer to a seal-able dish, and stir in the crushed pineapple. Chill until ready to serve.
Spread a generous helping of your wasabi-pineapple sauce on each side of your bread. Add as much teriyaki as you can handle. Topp with ripe avocado and shredded iceberg lettuce. Serve and enjoy.