Here’s wonderful sandwich for lunch, a picnic, or to pair with soup for a light dinner. It’s rich in protein and laden with other nutrients because of the avocado, cucumber, sprouts, and whole-grain bread.

Servings: 8 sandwiches


2 8-ounce packages Lightlife tempeh, original flavor

4 cloves garlic

2 tablespoons Pickapeppa Sauce, original flavor

3 tablespoons Bragg Liquid Aminos

Salt and pepper to taste

5 tablespoons olive oil

1 large cucumber, peeled and sliced

1 small red onion, skinned and sliced

1 cup Hampton Creek Just Mayo or other vegan mayonnaise

2 tablespoons Sriracha Hot Sauce

Juice of ½ lemon

2 large tomatoes, sliced

1 avocado, pitted, scooped from skin and sliced

Fresh sprouts of your choice

16 slices of your favorite whole-grain bread (gluten-free if you like)


  1. Cut thin slices of tempeh on an angle.
  2. For the tempeh marinade, mix Pickapeppa Sauce, Bragg Liquid Aminos, garlic, and salt and pepper together. Marinate the tempeh slices for a few minutes, then sauté the tempeh in 3 tablespoons of the olive oil in a skillet until brown on both sides. Set aside.
  3. Sauté the onion in the remaining 2 tablespoons olive oil for 5-8 minutes until slightly browned. Set aside.
  4. For the chipotle mayonnaise, mix the vegan mayo, Sriracha, lemon juice and salt and pepper to taste. Set aside.
  5. To assemble each sandwich, spread the chipotle mayonnaise on two slices of bread. Next place a large slice of tomato on one piece of bread. Add sautéed tempeh, a few cucumber slices, some sautéed onion, and an avocado slice, and sprouts. Top with the second piece of bread and slice the sandwich in half. Repeat with remaining ingredients.