BBQ Tempeh Lettuce Tomato Sandwich

Optional step: bring a medium pan of [water] to a boil. Cut the [tempeh] into 0.25 inch (0.5 cm) thin strips. Add the strips to the boiling [water] and cook for 5 minutes to reduce the bitterness. Drain and pat dry. Start 5m timer

Mix the [tempeh] and [barbecue sauce] and let sit for at least 5 minutes, or ideally for 2 hours or overnight for maximum flavour. Start 5m timer

Drizzle the vegetable oil (2 tsp) in a large pan over medium-high heat. Once hot, add the [tempeh] strips and cook until golden on both sides. Remove from heat when crisped to your liking.

Top the whole wheat bread (6 slices) with vegan mayonnaise (2 tbsp). Add the [tempeh] strips, lettuce leaves (3 romaine), roasted red pepper (1 jarred), tomato (1 medium), and avocado (1). Enjoy!