Vegan BLT with Tempeh Bacon
Tempeh strips marinated in smoked paprika, soy sauce, and maple syrup stand in for bacon here, pan-fried until crisp before being layered with lettuce and tomato on toasted bread. The whole sandwich comes together in under 30 minutes and hits the same smoky, savory notes as the classic BLT.
Ingredients
- ½ pound tempeh sliced into thin strips
- 2 tablespoons soy sauce use tamari for gluten-free
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 4 slices whole grain bread or your favorite vegan bread
- 1 cup lettuce leaves washed and dried
- 2 small heirloom tomatoes sliced
- 0.25 cup vegan mayonnaise optional
Instructions
To prepare the tempeh bacon:
- Mix soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder in a bowl to create the marinade. Submerge the tempeh strips in the marinade and let them rest for at least 15 minutes, allowing the flavors to penetrate the tempeh thoroughly.
- Heat a non-stick skillet over medium heat. Once hot, fry the marinated tempeh strips for about 3-4 minutes on each side, or until they are crispy and golden brown.
Assemble the sandwich:
- Lightly toast the bread slices. Spread a layer of vegan mayonnaise on one side of each slice, if using. Layer the lettuce leaves, tempeh bacon, and tomato slices evenly across half of the bread slices.
- Close the sandwiches with the remaining bread slices. Gently press down to secure the filling, and cut each sandwich in half diagonally for an elegant presentation.
Notes
For a gluten-free option, swap the bread for gluten-free slices and ensure your soy sauce is also gluten-free. For added heat, consider adding a sprinkle of crushed red pepper to the marinade.
Nutrition
Calories: 229kcalCarbohydrates: 15gProtein: 11gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 613mgPotassium: 477mgFiber: 2gSugar: 5gVitamin A: 5005IUVitamin C: 17mgCalcium: 91mgIron: 2mg
Tried this recipe?Rate this recipe !
