Tempeh BLT

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.

In a small bowl, combine the tamari, liquid smoke, and maple syrup. Stir marinade to combine.

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.

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.

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!