Smoky Blt Vegetarian Recipes
VEGAN BLT WITH BAKED TEMPEH BACON
A healthy and kind twist on a classic, this Vegan BLT is made with smoky-sweet baked tempeh bacon. It's so easy to make, just marinate, and bake for 20 minutes or less.
Provided by Melissa Huggins
Categories lunch
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F (176° C). Line a large baking sheet with parchment paper. Set aside.
- In a small bowl, add all marinade ingredients and whisk to combine well. Pour marinade into an 8 " rimmed shallow dish or baking dish.
- Cut tempeh into 1/4 " slices. * If you cut them thinner, the tempeh falls apart easily in the marinade.
- Now place the tempeh slices into your marinade. Gently flip to coat all sides well. Let the pieces marinate in the fridge for 15-20 minutes or longer if preferred.
- Place the marinated strips on your prepared baking sheet, leaving a little room in between each piece (*save leftover marinade). Bake for 8-10 minutes until lightly browned. *If the tempeh seems dry, you can lightly brush on some leftover marinade.
- Now gently flip each slice with tongs and bake 8-10 minutes more, until lightly browned and the surface is slightly crisp (*The inside remains soft). Watch closely to prevent burning. Remove from oven.
- To assemble your BLT, coat each bread slice with mayo and top with tomato slices, lettuce, and tempeh bacon. Close sandwich and cut if desired. Enjoy!
Nutrition Facts : ServingSize 1 sandwich, Calories 450 kcal, Carbohydrate 48 g, Protein 18 g, Fat 15 g, SaturatedFat 3 g, Sodium 523 mg, Fiber 3 g, Sugar 13 g
SMOKY TOFU, LETTUCE, AND TOMATO SANDWICHES (VEGAN BLTS)
Tofu, quickly seared and seasoned, is the "meat" of this hearty, comforting sandwich. Of course, actual bacon can be subbed in for the meat-eaters in the house!
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 12
Steps:
- Set a large saute pan over medium-high heat. When hot, add the olive oil. When the olive oil is hot, add the tofu along with a pinch of salt. The tofu will hiss and jump around a bit, so watch out! Cook, flipping occasionally, until golden brown on both sides, 8-10 minutes. While the tofu cooks, mix the Tamari, pure maple syrup, and smoked paprika in a small bowl. When the tofu is done, reduce the heat to low and pour the Tamari mix over the top. Cook, flipping occasionally, until the sauce has reduced and thickened, about 1 minute. Transfer the smoky seared tofu to a plate.
- Toast the bread then smear each piece with mayonnaise, as little or as much as you like - 2 teaspoons to 2 tablespoons or so. Top four pieces of bread with tomatoes; sprinkle with a touch of salt and freshly ground black pepper. Add the tofu, then pile with the lettuce. Top with remaining slices of bread. Cut in half and serve.
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- Drain tofu , wrap the block in paper towels, and press under something heavy to remove as much moisture as possible. Let press for 15 minutes.
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- In a small bowl, mix together 3 tablespoons olive oil, 3 tablespoons soy sauce, 1½ tablespoons liquid smoke, 1 tablespoon Sriracha, ¼ teaspoon cumin, 3 grinds black pepper, and 1/2 teaspoon maple syrup.
- Cut the tempeh in half; stand each piece up on its edge and cut into thirds. Lay the three pieces down on top of each other and cut in thirds again, to make 18 slices that are ¼” thick, 1” wide and 3” long. Place the strips in a shallow dish and pour the marinade over the tempeh. Let sit for 30 minutes (or more, if time). Remove the tempeh and reserve the marinade from the bottom of the dish.
- Heat a griddle to medium heat. Place the tempeh strips on the griddle and cook 2 to 3 minutes per side, until browned. Turn off the heat, then brush both sides of each piece with the reserved marinade.
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- Cut the tofu into 4 thin slices. Press the tofu - if you don't have a tofu press, just lay out the slices inside a clean tea towel, and top with something heavy (I usually use a few large saucepans or cookbooks). Leave for at least a few minutes - a bit longer if you have time.
- In a suitably sized baking dish, combine the maple syrup, soy sauce, chipotle sauce, smoked paprika, and plenty of black pepper. Mix well. When the tofu has been pressed, transfer it to the baking dish, and make sure it's well coated in the marinade. Leave to marinate for a few minutes (again, longer is better if you have more time).
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