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.

6

Toast the bread slices, slather pesto on one side and then top with avocado slices, tempeh and mixed greens. Top with the other slice of bread and cut in half. Enjoy!

7

Substitutions: No tamari: use soy sauce. No fresh thyme: omit, or use less dried. No almonds: use another nut such as walnuts, pine nuts or cashews. Less oil: reduce the oil and use more water to thin as needed.