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," 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.
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- In a small bowl, whisk together all the marinade ingredients. Pour over the tempeh and stir through, making sure both sides are coated in the marinade. Leave for five minutes (can be left longer).
- 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.
- The tempeh can be eaten straight away or stored in an airtight container in the fridge for 48 hours.
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- Prepare the tempeh bacon according to the recipe, if not already prepared. Also, prepare the garlic mayo by mixing together the mayo and garlic.
- Lightly toast the bread slices if desired. For each sandwich, spread about 1 tablespoon of the garlic mayo on each slice of bread. Layer with avocado, tomato slices, lettuce, and several slices of tempeh. Enjoy!
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- Slice the tempeh into thin slices, about 1/4 to 1/8th of an inch and place the slices into a glass dish, set aside.
- In a 2 cup measuring cup, blend together all the other ingredients and pour over the sliced tempeh.
- Place the tempeh into the refrigerator over nigh, or for at least an hour if you want to make it the same day
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- Place the sliced tempeh in a baking dish. Whisk together the rest of the tempeh bacon ingredients and pour the marinade over the tempeh. Set it aside to marinate while you preheat the oven, or cover and set in the fridge for up to 24 hours.
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- While the pan is heating, whisk together the soy sauce, maple syrup, liquid smoke and garlic powder. Set aside.
- Once your pan is hot, spread the tempeh strips in a single layer on the pan to cook. Allow the strips to cook for a few minutes until golden brown before flipping them over to brown the other side.
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