Pesto-Infused Lupin Tempeh on Rye Bread
recipe

A delicious recipe combining flavorful pesto-infused lupin tempeh and crunchy rye bread, offering a healthy and filling option for lunch or a snack.
Preparation Time: 30 minutes
Serving Size: 2-4 servings

Ingredients:

- 200 g lupin tempeh
- 2 tbsp pesto
- 4 slices rye bread
- 1 ripe avocado
- 1 tomato
- Salad greens (e.g., lettuce or arugula)
- Salt and pepper to taste
- Olive oil for frying

Instructions:

1. Slice the lupin tempeh and fry in olive oil over medium heat until golden brown.
2. In a bowl, mix the pesto with the fried tempeh slices until well coated.
3. Slice the avocado and tomato.
4. Toast the rye bread slices if desired.
5. Assemble the sandwiches: place the pesto-infused lupin tempeh, avocado, tomato slices, and salad greens on top of one slice of bread. Season with salt and pepper to taste.
6. Top with another slice of rye bread and serve immediately.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 40 g
- Fat: 15 g
- Fiber: 10 g
- Salt: 0.5 g

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