Vegan BLT Sandwich with Tempeh: A Plant-Based Twist on a Classic 🌱🥪

vegan bacon

🥗Healthier: smoked tempeh

💰Cheaper: grilled mushrooms

Smoked tempeh offers a smoky flavor with less fat.

whole grain bread

🥗Healthier: sprouted grain bread

💰Cheaper: white bread

Sprouted grain bread adds more nutrients.

vegan mayo

🥗Healthier: avocado spread

💰Cheaper: plain yogurt

Avocado spread is creamy and healthier.

tomato

🥗Healthier: heirloom tomato

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and still flavorful.

Make the marinade in a shallow dish with 1/4 cup low sodium soy sauce or Tamari, 1 tablespoon extra virgin olive oil, 2 tablespoons pure maple syrup, 1.5 teaspoons liquid smoke, 1 teaspoon smoked paprika, and 1/2 teaspoon onion powder.

Whisk the marinade together.

Cut 200 grams of tempeh into 12 equal strips and add them to the marinade, ensuring they are coated.

Preheat the oven to 400 degrees Fahrenheit.

Let the tempeh marinate for 15 minutes.

Place the marinated tempeh strips on a baking sheet lined with parchment paper.

Bake in the preheated oven for 10 minutes, then brush with leftover marinade and flip the strips over.

Bake for an additional 10 minutes.

Butter 4 slices of sourdough bread with vegan butter and toast them in a pan until golden brown.

Slice 1 large tomato into beautiful slices.

Assemble the sandwiches by spreading a thick layer of vegan mayo on each side of the toasted bread, adding fresh ground black pepper and a little salt, layering the tomato slices, 4 strips of tempeh bacon, and topping with lettuce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens