Tempeh Bacon Blt Sandwiches Recipes

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TEMPEH BLT



Tempeh BLT image

Store-bought or homemade tempeh bacon, vegan mayo, toasty whole-grain bread, crispy romaine lettuce.

Provided by Diane Smith

Categories     Sandwiches

Time 15m

Number Of Ingredients 6

6-8 slices Smoky Tempeh Bacon ((Or store-bought. I like the Lightlife brand.))
4 pieces whole-grain bread (toasted)
1 tomato (sliced)
2 leaves lettuce (washed and drained)
homemade mayonnaise* (or mashed avocado. Use store-bought in a pinch.)
avocado (slices, optional)

Steps:

  • In a non-stick pan over medium-high, heat 3-4 slices per sandwich of the tempeh bacon until lightly browned on each side. Watch carefully so they don't burn.
  • Add mayonnaise to your toasted bread and top with bacon, lettuce, and tomato.
  • Optional: add sliced or mashed avocado.

Nutrition Facts : Calories 430 kcal, Carbohydrate 48 g, Protein 14.5 g, Fat 21 g, SaturatedFat 2.7 g, Sodium 513 mg, Fiber 13.7 g, Sugar 9.4 g, ServingSize 1 serving

TEMPEH BACON BLT SANDWICHES



Tempeh Bacon BLT Sandwiches image

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

1/4 cup mayo of choice (Vegenaise is best IMO!)
1 small garlic clove, minced
1/2 teaspoon fresh lemon juice
salt/freshly ground black pepper
8 slices whole grain bread
1 large tomato, sliced
1/2 head romaine or butter lettuce, torn into large pieces
1 recipe Tempeh Bacon

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 BLT



Tempeh Bacon BLT image

Provided by Food Network

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

1/4 cup pure maple syrup (60 milliliters)
1/4 cup soy sauce (60 milliliters)
3 tablespoons olive oil, divided
1 1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
225 to 250 grams tempeh, sliced into 20 to 24 slices (8 to 9 ounces)
8 slices sourdough multigrain rye, lightly toasted, such as Stonemill
2 to 4 tablespoons mayonnaise
2 tablespoons Dijon mustard
4 pieces of lettuce
1 to 2 tomatoes, sliced

Steps:

  • Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
  • Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
  • Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.

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