Smoky Tempeh BLTs

with Garlic Aioli

lunch

Vegan Mayo Tomatoes Tempeh Root Vegetables Romaine Lettuce Lettuce Leafy Greens Beans/Legumes Agave Quick and Easy High-Protein Nut-Free Lunch
SERVINGS
2
PREP & COOK TIME
15 min
CALORIES
640
FAT
25g
CARBOHYDRATES
68g
PROTEIN
24g

MAIN INGREDIENTS

  1. 8 oz tempeh
  2. 2 tsp agave
  3. 2 tsp smoked paprika
  4. 1 Roma tomato
  5. 1 garlic clove
  6. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  7. 4 slices sourdough bread
  8. 1 head baby romaine lettuce
  9. 2 tbsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Cook the tempeh bacon

Slice tempeh into ¼ inch thick strips. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced 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 sandwich

Thinly slice the tomato. Peel and mince the garlic. Add minced garlic and Vegenaise to a small bowl and mix the garlic aioli.

3
Serve

To assemble the sandwiches, spread garlic aioli on one slice of sourdough bread. Top with tempeh bacon, a few tomato slices, and a few lettuce leaves. Add another slice of bread to close the sandwich. Repeat to make the second sandwich. Cut the smoky tempeh BLTs in half and divide between plates.