A vegan breakfast sandwich loaded with all the goods: creamy avocado, almond butter, sautéed kale and tempeh bacon, served on a perfectly toasted english muffin.

INGREDIENTS
- 8 oz package of Lightlife Original Tempeh
- 1/4 cup low-sodium tamari or soy sauce
- 1/4 cup avocado or olive oil
- 2 Tablespoons maple syrup
- 1/2 Tablespoon liquid smoke
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups torn/chopped kale
- 1/2 teaspoon olive oil
- 2 whole grain english muffins, sliced (I like the Ezekiel brand)
- 1/4 avocado
- 1-2 Tablespoons almond butter

Grab the full recipe here: https://www.eatingbirdfood.com/vegan-breakfast-sandwich-tempeh-bacon/

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