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Tempeh Bacon, Lettuce and Tomato with Avocado Mayo | www.thenutfreevegan.net
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5 from 3 votes

(TLT) Tempeh Bacon, Lettuce and Tomato

This vegan take on the classic BLT is as delicious as the real thing—maybe even better with its amazing avocado mayo.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sandwich
Cuisine: American
Yield: 2 sandwiches
Calories: 200kcal
Author: The Nut-Free Vegan

Ingredients

  • 1 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. agave
  • ½ tsp. smoked paprika
  • 2 tsp. liquid smoke
  • 1 8-oz. package tempeh
  • ½ avocado
  • ¼ cup vegan mayo I use Earth Balance Mindful Mayo
  • 1 large tomato sliced
  • 1 cup romaine lettuce leaves
  • 4 slices bread lightly toasted

Instructions

  • In large bowl, mix soy sauce, 1 Tbsp. olive oil, agave, paprika, and liquid smoke.
  • Slice tempeh in thin slices and marinade for 2 minutes in liquid mixture.
  • Heat remaining 1 Tbsp. oil over medium heat in skillet; add tempeh.
  • Cook for about 2 minutes and turn over to other side, then cook for another 2 minutes.
  • Meanwhile, in small bowl mash avocado and mix in mayo; stir until smooth.
  • Spread mayo on each piece of bread; add half tempeh, lettuce, and tomato.

Notes

With the proper bread this recipe can be gluten-free.

Nutrition

Serving: 1g | Calories: 200kcal