Tempeh Pepper and Spinach Pesto Sandwich

Ingredients

• 8 ounces (227 g) tempeh, sliced into 16 strips (cut in half lengthwise, each half cut into 8 thin strips)
• 1½ tablespoons (23 ml) reduced-sodium soy sauce
• 2 teaspoons (10 ml) liquid smoke
• 1 teaspoon Dijon mustard
• 1½ teaspoons toasted sesame oil
• 1 teaspoon granulated onion
• ½ teaspoon paprika
• ¼ teaspoon chipotle chile powder (optional)
• 2 cloves garlic, quartered
• 1½ teaspoons (7.5 g) light brown sugar
• ¼ cup (56 g) vegan mayonnaise, store-bought or homemade (see Notes)
• ½ cup (60 g) Spinach Pesto (see Notes)
• 8 slices whole-grain sandwich bread, toasted
• 2 whole roasted red peppers, patted dry and halved
• 3¾ cups (113 g) fresh baby spinach leaves or (75 g) baby arugula

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