Smoky Maple Tempeh Hash

Directions

1. 1

   Grate the tempeh using a box grater over a cutting board.

2. 2

   Combine the tamari, maple syrup, vinegar, paprika, coriander, fennel, basil, and cumin in a small bowl, then whisk together and set aside.

3. 3

   Add 1 tablespoon oil to a large skillet over medium heat. When hot, add the tempeh along with a pinch of salt and toss to coat.

4. 4

   Spread the tempeh out on the pan into a single layer then cook undisturbed for 2 minutes.

5. 5

   Give the tempeh a toss and continue to cook the tempeh, stirring occasionally for 4-5 minutes until it has become golden in color then transfer to a bowl.

6. 6

   Add the remaining oil then add in the corn. Spread it out in the pan and cook undisturbed for 3 mins.

7. 7

   Give everything a stir then add in the shallots with a pinch of salt. Sauté for 1-2 mins until softened then add in the garlic and sauté until fragrant.

8. 8

   Add in the cooked tempeh and the prepared sauce and toss to combine. Sauté until the tempeh has absorbed all the liquid then remove from heat.

9. 9

   Mash together the avocado, cilantro, lime zest and juice with a pinch of salt in a bowl.

10. 10

    To assemble, divide the mashed avocado, tempeh hash, and spinach between the English muffins. Smear the top bun of the sandwich with a condiment of choice then top the sandwich and tightly wrap and store in the fridge until ready to enjoy.