Balsamic Glazed Tempeh Sandwich

1

Place the tempeh in a steamer basket and steam for 15 minutes.

2

Once the tempeh has cooled, slice in half down the middle to get two equal pieces. Then cut into triangles to get 16 triangles. Place in a shallow baking dish.

3

In a small bowl, whisk together the maple syrup, balsamic vinegar, tamari, 2 tsp olive oil and thyme. Pour this on top of the tempeh to cover. Let it marinade for at least 45 minutes, up to 1 hour.

4

Heat a skillet over medium heat. Add a splash of olive oil and cook the tempeh for four to five minutes per side, until browned.

5

In a food processor or blender, add the sundried tomatoes, almonds, garlic, lemon juice, nutritional yeast, salt, ½ cup olive oil, chili flakes and water. Blend until smooth and incorporated.