Tempeh BLTs
with Garlicky Kale Chips
INGREDIENTS
- 6 oz curly kale
- 1 tbsp garlic powder
- 2 tsp tamari
- 2 tsp liquid smoke
- 2 tbsp maple syrup
- 8 oz tempeh
- 4 slices sourdough bread
- 1 Roma tomato
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 2 lettuce leaves
- 1 tbsp olive oil*
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Preheat the oven to 375°F. Destem the kale and tear into bite-size pieces. Place on a baking sheet and toss with 1 tbsp olive oil, garlic powder, and a pinch of salt. Bake until the edges are brown, tossing halfway, 15 to 18 minutes.
Add the tamari, liquid smoke, and maple syrup to a small bowl. Whisk the marinade to combine.
Slice the tempeh crosswise into short, thin strips, each about ¼ inch thick. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced tempeh and cook until crispy and browned, 5 to 7 minutes per side.
Once the tempeh is crispy, add the marinade and reduce heat to medium. Cook until the tempeh is coated and sauce has thickened, 1 to 3 minutes. Place the sourdough bread in the oven to warm, 1 to 2 minutes.
Thinly slice the Roma tomato. To assemble the sandwiches, spread Vegenaise on two pieces of toast. Add half the tempeh bacon, sliced tomato, and lettuce leaves to one piece of toast, and top with the second piece of toast. Repeat for the second sandwich. Serve the tempeh BLTs with garlicky kale chips. Enjoy!
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