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Smoky Tempeh BLTs with Garlic Aioli
2 Serving Lunch

Smoky Tempeh BLTs

with Garlic Aioli

Tags: High-Protein Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
15 min
CALORIES
670
FAT
31g
CARBOHYDRATES
68g
PROTEIN
32g

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INGREDIENTS

  1. 8 oz tempeh, sliced into ¼-inch thick strips
  2. 2 tsp agave
  3. 2 tsp smoked paprika
  4. 1 garlic clove, peeled and minced
  5. 2 oz vegan mayo
  6. 4 slices sourdough bread
  7. 1 Roma tomato, thinly sliced
  8. 1 head of 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
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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