June 9, 2016

Vegan TLT Sandwich (Tempeh Lettuce Tomato)

Behold - a veganized version of the classic BLT sandwich! The bacon is replaced with a super simple, yet totally savory (and only 2-ingredient!) baked tempeh. This tempeh recipe I actually use in many other ways as I find it's so versatile and tasty. It's great alongside a tofu scramble or steamed veggies, in rice bowls, or simply as a snack by itself. Have fun customizing your sandwich with your own favorite toppings! As you can see I love avocado and sprouts, but feel free to spread on the more classic vegan mayo, or hummus or mustard as you desire :)

Vegan, gluten-free (with tamari and gf bread)
Makes enough tempeh for about 3 sandwiches

Sliced tomato
Small handful romaine/spinach
2 slices of your favorite bread
Customize it! Avocado/guacamole, vegan mayo, hummus, mustard, pesto, sprouts, etc.

{For the easy, savory tempeh}
8 oz. tempeh
3 Tbsp. tamari (or soy sauce)

Cut tempeh into small strips.*
In a shallow dish, marinate tempeh in tamari. Flip to coat well and let sit for about 10-15 minutes.
Meanwhile, preheat oven to 350.
On a rimmed baking sheet, line with foil, then place tempeh strips (drizzle any leftover tamari on top for even more flavor if you'd like - though it does become saltier!)
Bake for 20 minutes, flipping halfway through.
Prepare your sandwich: layer bread, tomatoes, lettuce, tempeh, and any other toppings of choice.

*Cutting the tempeh: I end up with 12 pieces by cutting the tempeh block into 6 pieces, then halving those to make them thinner.

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