Tempeh BLT with Garlicky Kale Chips

Tempeh BLT

with Garlicky Kale Chips

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
580
FAT
18g
CARBOHYDRATES
96g
PROTEIN
31g

MAIN INGREDIENTS

  1. 6 oz curly kale
  2. 1 tbsp garlic powder
  3. 1 tbps tamari
  4. 2 tsp liquid smoke
  5. 2 tbsp maple syrup
  6. 1 package tempeh
  7. 4 slices sourdough bread
  8. 1 tomato
  9. 2 tbsp Follow Your Heart® Vegenaise®
  10. 2 leaves lettuce
  11. 1 tbsp olive oil*
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Bake the kale chips
Vegan_Tempeh_BLT_Step-1
Preheat your oven to 375°F. Destem the kale and tear the leaves into bite-sized pieces. Add the kale to a baking sheet, toss with 1 tbsp olive oil, garlic powder, and a pinch of salt. Bake the kale chips in the oven, tossing halfway, until the edges are brown, about 15 to 18 minutes total.
2
Mix the marinade
Vegan_Tempeh_BLT_Step-2
In a small bowl, combine the tamari, liquid smoke, and maple syrup. Stir marinade to combine.
3
Crisp the tempeh
Vegan_Tempeh_BLT_Step-3
Slice tempeh, crosswise, into short, thin strips, about ¼ inch thick. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the tempeh and cook until crispy and well browned, about 5 to 7 minutes per side.
4
Glaze the tempeh
Vegan_Tempeh_BLT_Step-4
Once the tempeh is crispy, add the marinade to the skillet and reduce heat to medium. Cook, flipping occasionally, until tempeh is evenly coated and sauce has thickened, about 1 to 3 minutes. Place the sourdough bread into a toaster to warm, about 1 to 2 minutes.
5
Build the sandwiches
Vegan_Tempeh_BLT_Step-5
Thinly slice the tomato. Lay the toasted bread onto a clean workspace and spread half of the Vegenaise onto 2 slices. Top with glazed tempeh, sliced tomato, and lettuce leaves. Spread the remaining Vegenaise on the other 2 slices of bread and gently close the sandwich. Cut the tempeh BLTs in half and divide between large plates. Serve with the garlicky kale chips and enjoy!