TEMPEH, LETTUCE AND TOMATO (TLT) SANDWICH
Provided by Whitney English
Categories main-dish
Time 15m
Yield 1 triple-decker sandwich
Number Of Ingredients 9
Steps:
- Heat the oil in a medium skillet over medium heat. Add the tempeh bacon in a single layer and fry until cooked through, about 2 minutes per side.
- While the tempeh cooks, toast the bread and spread each slice with the mayonnaise .
- Top 1 slice of toast with half of the lettuce, tomatoes, avocado, carrots, sprouts and tempeh bacon. Repeat with a second slice of toast. Stack the toasts and close the sandwich with the third slice of toast.
- Cut the sandwich into quarters and enjoy!
TEMPEH BACON BLT SANDWICHES
Vegan Tempeh Bacon BLTs. These BLT sandwiches are SO delicious! Homemade tempeh bacon with lettuce, tomato and creamy dairy-free mayo.
Provided by Alex Caspero
Categories sandwich
Time 25m
Number Of Ingredients 8
Steps:
- Make Tempeh Bacon and set aside.
- Whisk together the mayo, garlic, lemon juice and pinch of salt and freshly ground pepper.
- Toast bread and spread each side with mayo sauce. Sprinkle with more freshly ground black pepper, if desired.
- Layer with cooked tempeh bacon, sliced tomato and lettuce. Slice in half and enjoy!
Nutrition Facts : ServingSize 1 sandwich, Calories 752 calories, Sugar 10.9 g, Sodium 1635.9 mg, Fat 38.4 g, SaturatedFat 5.4 g, TransFat 0.1 g, Carbohydrate 75.5 g, Fiber 20.8 g, Protein 29.1 g, Cholesterol 14.4 mg
TEMPEH "BACON," LETTUCE, AND TOMATO SANDWICH
This modern take on the classic B.L.T. uses protein-packed marinated tempeh as a vegetarian substitute for bacon, grills the bread for charred flavor, and adds roasted cherry tomatoes for a sweet finish.
Provided by Katherine Sacks
Categories No Meat, No Problem Soy Lettuce Tomato Sandwich Lunch
Yield Makes 2 sandwiches
Number Of Ingredients 7
Steps:
- Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes.
- Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.
VEGAN BLT (BETTER THAN BACON, LETTUCE AND TOMATO SANDWICH)
This Better Than Bacon. Lettuce and Tomato Sandwich makes a filling lunch made with tangy and creamy avocado, fresh tomatoes, tempeh bacon, crispy lettuce and hearty bread.
Provided by Ceara
Categories Main
Time 10m
Number Of Ingredients 9
Steps:
- Prepare the tempeh bacon. Find the recipe for my tempeh bacon here!
- Toast your bread until it is nice and crispy. Note: choose a hearty bread with lots of seeds!
- In a small bowl, mash avocado with 1/2 tbsp lemon, sea salt, dash of pepper and hot sauce. Taste and add additional lemon (I use the entire tablespoon), salt, pepper and hot sauce to taste.
- Mash the avocado on one side of the toast. Place sliced tomatoes, 3 strips of bacon, and lettuce on top of the avocado.
- Place the second piece of toast on top to form a sandwich. Cut down the middle. Devour!
TEMPEH "BACON," LETTUCE, AND TOMATO SANDWICH
This modern take on the classic B.L.T. uses protein-packed marinated tempeh as a vegetarian substitute for bacon, grills the bread for charred flavor, and adds roasted cherry tomatoes for a sweet finish.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preparation Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes. Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.
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- Heat a large non-stick frying pan (skillet) on medium heat. Arrange some tempeh slices in a single layer in the pan. (You can spoon some of the extra marinade onto the slices if you wish, for an even deeper flavour). Cook the tempeh, flipping regularly until it is browned on both sides and all the liquid has evaporated (I find this takes me about six minutes in total). Transfer to a plate and repeat the process with the remaining tempeh slices.
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