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Vegan tempeh sandwich with avocado, lettuce, tomato

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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
CourseMain Dish
CuisineAmerican, Gluten-Free Option, Vegan
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 (176°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