2 Serving
Lunch
Smoky Tempeh BLTs
with Garlic Aioli
SERVINGS
PREP & COOK TIME
15 min
CALORIES
670
FAT
31g
CARBOHYDRATES
68g
PROTEIN
32g
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INGREDIENTS
- 8 oz tempeh, sliced into ΒΌ-inch thick strips
- 2 tsp agave
- 2 tsp smoked paprika
- 1 garlic clove, peeled and minced
- 2 oz vegan mayo
- 4 slices sourdough bread
- 1 Roma tomato, thinly sliced
- 1 head of baby romaine lettuce
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
15 min
CALORIES
670
FAT
31g
CARBOHYDRATES
68g
PROTEIN
32g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the tempeh bacon
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tempeh and cook until crispy, 5 to 7 minutes per side. Add agave, paprika, and a pinch of salt and pepper. Cook until tempeh is caramelized, another 1 to 2 minutes.
2
Prepare the garlic aioli
Add garlic and mayo to a small bowl and mix the garlic aioli.
3
Assemble the sandwiches and serve
Spread garlic aioli on a slice of bread. Add tempeh bacon, some tomato slices, and a few lettuce leaves. Add another slice of bread to close the sandwich. Repeat to make the second sandwich. Cut sandwiches in half and divide between plates. TIP: You can toast the bread if you prefer.
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