1 Slice the tempeh into planks about .25 inch thick and 2 inches long. Do the same thing with
the carrots so that they are a similar size and shape. No need to measure it out, just
eyeball it.
2 Next, make the marinade: Stir everything together in a saucepan over medium-low heat and
bring it to a simmer. Add the tempeh and carrots and gently stir them around. They won’t all
be covered, just make it work the best you can. After everything simmers together for
about 30 seconds, turn off the heat and pour it all into a shallow dish like a pie pan or some
. Cover that up and stick it in the fridge to marinate for at least 4 hours and up to 8. Yeah,
plan ahead, you lazy . We told you to read the goddamn recipe first.
3 When you’re ready to assemble your sandwiches, fry up your tempeh and carrots: In a large
skillet or wok, heat up the oil over medium heat. Lay the tempeh and carrot planks down in
one layer and cook them until the tempeh starts to brown, 2 to 3 minutes on each side. The
carrots can cook a little faster so keep an eye on that . When it starts to look a little dry in
there, or the tempeh feels like it might be sticking, just add a couple spoonfuls of the marinade.
4 Once the tempeh is browned on both sides, then you are ready to make a badass sandwich.
Pile lettuce, tomato, avocado, and red onions onto your favorite toasted bread with a little
mustard. Add a layer of carrot planks and then the tempeh, close that mother er up, and go
to town. If you need more help with how to assemble a sandwich, check around on the
Internet, then go cry yourself to sleep.