Jef came up with this delicious Honey Dijon marinade for tempeh. He whisked together some rice vinegar, dijon mustard, honey, sesame oil, garlic powder, and curry powder for the marinade. He then layered this in between some thinly sliced tempeh in a small tupperware container, where it marinated for a couple of hours while we were oot and aboot!
When we got back from our adventures, he threw this tempeh (along with some yummy flax bread) on our new flat cast iron grill for a few minutes, until it was nice and grilled. Then we spread some Veganaise on our freshly toasted bread, and topped our sandwiches with the grilled tempeh and some cucumber, red onion, roma tomato, arugula, and avocado.