• Prep the tempeh by slicing into thin chunks, then take the mushrooms and remove bottom stems.
• Combine the marinade ingredients in a bowl and add the tempeh and mushrooms to it.
• Prepare the pickles by placing the ingredients into a bowl/jar. Give a shake or a stir to cover completely.
• Get your bread ready for later by cutting in half and setting aside.Slice up the remaining ingredients: red cabbage, spring onions, jalapeno pepper, cucumber, coriander and mint leaves, then set aside ready for later.
• In a frying pan, heat the remaining sesame oil until hot. Put in the tempeh and mushroom mixture and fry until golden brown (6 – 8 minutes).
• You can either toast your bread or have it cold, this is up to you (we prefer ours toasted). Just make sure that you spread with a generous helping of sriracha mayo before putting in the other ingredients.
• Layer the bread with shredded cabbage, cucumber, spring onion, pickles, tempeh and mushroom mix, then finally garnish with fresh mint and coriander. Close your sandwich and enjoy.

Note:

If you don’t have mushrooms, red cabbage, cucumber etc. this is ok, you can substitute with other vegetables instead. The most important components are the base ingredients, in this case the tempeh, the pickles and sriracha mayo.