Classic Vegan TLT

I grew up loving a classic BLT. Traditionally known for its simple yet flavourful combination, it has now embraced a plant-based twist that even staunch meat-eaters can enjoy: tempeh. The tempeh offers a delicious alternative that merges nutrition and taste, completely redefining how we think about this iconic meal.

Makes 4 sandwiches |Prep 5 mins | Cook 10 mins

Ingredients:

• 1 package of tempeh (250 grams)

• 1 tbsp balsamic vinegar

• 4 tbsp tamari

• 2 tbsp maple syrup

• 1 tbsp olive oil

• 1 tsp sriracha

• 1 tsp liquid smoke (optional)

• 8 slices of sourdough bread

• Fresh lettuce leaves

• 1 medium ripe tomato, sliced

• Vegan mayonnaise or garlic aioli

  
  

Instructions:

1. Prep the Tempeh: Cut the tempeh into thin strips, about 1/4 inch thick. In a small bowl, mix the balsamic vinegar, tamari, maple syrup, olive oil, sriracha and liquid smoke. Marinate the tempeh slices for 15-20 minutes.

2. Add the marinated tempeh to a frying pan over medium heat and cook the tempeh for a few minutes on each side until the tempeh is golden brown and the liquid is absorbed.

3. Assemble the sandwich by adding vegan mayo to both slices of bread, add the tomato, lettuce and tempeh.