1400 700 vegan tempehblt horizontal

Tempeh BLTs

with Garlicky Kale Chips

dinner

Chef's Choice Comfort Foods High-Protein Nut-Free American Kale Leafy Greens Lettuce Tamari Tempeh Tomatoes Vegan Mayo Dinner
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
630
FAT
16g
CARBOHYDRATES
82g
PROTEIN
29g

MAIN INGREDIENTS

  1. 6 oz curly kale
  2. 1 tbsp garlic powder
  3. 2 tsp tamari
  4. 2 tsp liquid smoke
  5. 2 tbsp maple syrup
  6. 8 oz tempeh
  7. 4 slices sourdough bread
  8. 1 Roma tomato
  9. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  10. 2 lettuce leaves
  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

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Bake the garlicky kale chips

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.

2
Mix the marinade

Add the tamari, liquid smoke, and maple syrup to a small bowl. Whisk the marinade to combine.

3
Crisp the tempeh

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.

4
Glaze the tempeh

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.

5
Serve

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!