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Smoky Tempeh BLTs with Garlic Aioli
2 Serving Lunch

Smoky Tempeh BLTs

with Garlic Aioli

Tags: High-Protein, Nut-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
660
FAT
30g
CARBOHYDRATES
67g
PROTEIN
32g

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INGREDIENTS

  1. 8 oz tempeh
  2. 2 tsp agave
  3. 2 tsp smoked paprika
  4. 1 Roma tomato
  5. 1 garlic clove
  6. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  7. 4 slices sourdough bread
  8. 1 head baby romaine lettuce
  9. 2 tbsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
660
FAT
30g
CARBOHYDRATES
67g
PROTEIN
32g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the tempeh bacon

Slice tempeh into ¼ inch thick strips. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced tempeh and cook until crispy, 5 to 7 minutes per side. Add agave, paprika, and a pinch of salt and pepper. Cook until tempeh is caramelized, another 1 to 2 minutes.

2
Prepare the sandwich

Thinly slice the tomato. Peel and mince the garlic. Add minced garlic and Vegenaise to a small bowl and mix the garlic aioli.

3
Serve

To assemble the sandwiches, spread garlic aioli on one slice of sourdough bread. Top with tempeh bacon, a few tomato slices, and a few lettuce leaves. Add another slice of bread to close the sandwich. Repeat to make the second sandwich. Cut the smoky tempeh BLTs in half and divide between plates.

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