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(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 Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Sandwich
Cuisine:
American
Yield:
2
sandwiches
Calories:
200
kcal
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:
1
g
|
Calories:
200
kcal