Makes 4 sandwiches, 20 minutes prep time

Ingredients:
1 package tempeh
4 ounces baby kale
1 loaf whole wheat bread
2 roma tomatoes, sliced
½ cup vegenaise garlic aioli
1 Tablespoon fresh basil, chiffonade

Ingredients for sauce:
2 garlic cloves, minced
½ teaspoon chipotle powder
½ cup vegenaise
2 Tablespoons lemon juice
½ teaspoon lemon zest
salt and pepper to taste
store up to 7 days

Directions:

1. Make the aioli by combining all ingredients into a sealable jar.
2. Take the tempeh out of the package. Slice in half horizontally so it’s thinner.
3. Brown on both sides in a saute pan with oil of choice. Remove and let oil soak on a paper towel.
4. Toast the bread.
5. Spread aioli on both slices of bread.
6. Layer the tempeh on top of one bread slice, add the tomatoes, lay down the baby kale then top with the other bread slice.
7. Cut in half and enjoy.

Inspired from FoodForward.org, plant-based recipe developed by Chef Justin Cassidy
Aioli sauce from StaceyHomemaker