I got the recipe for this vegan clubsandwich from the book Vegan Smaaksouvenirs. Writers Jolijn and Sjoerd helped to create the perfect vegan clubsandwich for Chiel, the owner of lunchroom Clubkoffie in Amsterdam. They’ve shared the recipe in their book Vegan Smaaksouvenirs and now I’m sharing it with you!
Imgredients (for 2 people)
200 grams tempe
1 tbs soy sauce
1 tbs maplesyrup
1 ts paprika
1 aubergine
1 tbs olijfolie
6 slices of bread
1 avocado
1 tomato
Optionally: 1 ts sambal
Optionally: 3 tbs vegan mayonaise
Thinly slice the tempe. Mix the soy sauce, maplesirup, olive oil and paprika in a bowl. Marinate the tempeh in this sauce for at least 10 minutes.
Thinly slice the aubergine (eggplant). Heat two skillets. Fry the aubergine in one skillet with 1/2 tbs olive oil for aboit 5 minutes. Fry the tempe in the other skillet for about 3 minutes on each side.
Slice the tomato and mash the avocado.
Optionally: mix the vegan mayonaise with the sambal.
Optionally: mix the vegan mayonaise with the sambal.
Toast the slices of bread. Top them with all the ingredients.
Enjoy your vegan clubsandwich!
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