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Ingredients

3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers

8 ounces of tempeh, cut into 1/3-inch thick strips

1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt

1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Description

A Vegetarian TLT Sandwich Inspired By The Classic BLT Sandwich. This Version Includes Chipotle-marinated Tempeh Alongside Oven-roasted Cherry Tomatoes, A Bit Of Shredded Lettuce, And A Generous Avocado Slather On A Thin Slice (or Two) Of Great Bread.

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