This is one of our favorite summer go-tos. But year-round, we’ll often sneak tomatoes onto the grocery list just to make this sandwich. The sweet-meets-acidic characteristics of tomatoes make them the ideal match for smoky tempeh. And while we’re obviously biased, we’d consider this “bacon” 100% better (and more sustaining) than the real deal.
Feel free to swap in lettuce for the sprouts. But if you’ve got them, don’t skimp out. A heavy layer of sprouts makes for a satiating crunch.
Tempeh BLT Sandwich
- July 17, 2022
- Yields 2 sandwiches
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Ingredients
- 8 oz. tempeh
- 1/2 tsp. cayenne
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. liquid smoke
- 2 1/2 Tbsp. soy sauce
- 1 tsp. Maple syrup
- 1 Tbsp. apple cider vinegar
- Olive oil, to coat baking sheet
- 4 slices of bread (we used Ezekiel sprouted wheat), toasted
- 2 tomatoes, sliced
- ¼ cup alfalfa sprouts
- 1-2 Tbsp. vegan mayo
Directions
- Step 1
- In a bowl, whisk together spices, liquid smoke, soy sauce, maple syrup, and apple cider vinegar.
- Step 2
- Cut tempeh in half widthwise. Slice each half into ⅓-inch strips. Place tempeh in bowl with marinade. Gently toss until coated.
- Step 3
- Preheat oven to 350F. Line a large baking sheet with aluminum oil. Lightly coat with a drizzle of olive oil. Spread tempeh across baking sheet in a single layer. Bake 25-30 minutes, flipping halfway, until edges are crispy and brown. Remove from oven.
- Step 4
- To assemble the sandwich, spread the top layer of each slice of bread with veganaise. Place 3-4 slices of tempeh bacon on each bottom half. Top each with a handful of sprouts, and two slices of tomato per sandwich. Close with top layers of bread. Cut in half, and serve.
