TLT Sandwich with Tempeh Bacon
A tasty vegan version of the classic BLT Sandwich made with savory tempeh bacon, lettuce, and tomato. High in protein, and customizable with your favorite toppings!
Servings3 sandwiches
Ingredients
- 1-2 roma tomatoes
- 6 leaves romaine lettuce (or spinach, etc.)
- 6 slices of your favorite bread
- Toppings of choice: avocado, vegan mayo, hummus, mustard, sprouts, etc.
For the tempeh bacon:
- 8 oz. tempeh
- 3 Tbsp. tamari (or soy sauce)
- 1 Tbsp. pure maple syrup (or less)
- 1/2 tsp. smoked paprika
Instructions
- Preheat oven to 350°F (180°C).
- Cut tempeh into small, fairly thin strips.*
- In a shallow dish, mix together the tamari, smoked paprika, and maple syrup. Add the tempeh strips. Flip to coat well, then set aside to marinate for about 10-15 minutes while your oven preheats.
- Line a rimmed baking sheet with parchment paper. Place marinated tempeh strips in a single layer. Drizzle any leftover tamari mixture on top for even more flavor. (But this does make it saltier.)
- Bake for 10 minutes. Then flip and return to oven. Bake 10 more minutes.
- Assemble your sandwich: Layer bread, tomatoes, lettuce, tempeh bacon, and any other toppings of choice.
Notes
*Cutting the tempeh: I end up with 12 pieces by cutting the tempeh block into 6 pieces, then halving those to make them thinner.
Yield: Tempeh bacon recipe yields enough for about 3 sandwiches.
Gluten-free: Use GF bread, tamari, and ensure your tempeh is GF.
Nutrition Per Serving (Estimate)
Calories: 340 kcal | Carbohydrates: 43 g | Protein: 23 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Potassium: 661 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 5215 IU | Vitamin C: 5 mg | Calcium: 193 mg | Iron: 5 mg