Tempeh BLT with Garlicky Kale Chips

Tempeh BLT

with Garlicky Kale Chips

GET RECIPES DELIVERED
dinner

Winter Recipes Quick and Easy Party Foods Summer Recipes Fall Recipes Nut-Free High-Protein Dinner American Tempeh Leafy Greens
GET RECIPES DELIVERED
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
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
In a small bowl, combine the tamari, liquid smoke, and maple syrup. Stir marinade to combine.
3
Crisp the tempeh
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
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
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!