1 package of tempeh sliced, like for a sandwich
1/2 cup of soy sauce
4 tablespoons of vegan maple syrup
1/2 cup of sliced almonds
1/4 of sesame seeds
3-4 cloves of garlic, chopped
sugar (I use Sucanat)
maybe a spice or two like oregano, or thyme
Preheat the oven to 350.
Line a pan with tin foil. Spread the almonds evenly over the tin foil and toast for only a few minutes turning them halfway through. Remove the almonds from the pan, but save the tin foil.
After the pan cools, add tempeh and almonds to the pan. Coat with the ingredients, and sprinkle Sucanat on top. I don't really measure, so use your best judgment on the ingredients. The quantities listed are intended to approximate the most you would need.
Cover with tin foil and bake for 10-15 minutes, then check it. At this point I turn the tempeh so both sides will absorb the mixture. I usually bake about 10 minutes longer, and at some point I usually add a little bit of water so it doesn't get too salty.
Let it remain in the oven until the water cooks off. Sometimes I will cook it uncovered for the last minute or two if it is still watery, but the tempeh is done.
Then make a sandwich out of it. I made it once with avocado, sprouts, tomato, and a little bit of vegenaise on toasted wheat bread.