Tempeh Bacon Lettuce And Tomato Sandwich Food

TEMPEH, LETTUCE AND TOMATO (TLT) SANDWICH

Tempeh, Lettuce and Tomato (TLT) Sandwich image

Provided by Whitney English

Time 15m

Yield 1 triple-decker sandwich

Number Of Ingredients 9

Ingredients

3 slices tempeh bacon (see Cook's Note)
1 teaspoon coconut oil
3 slices sprouted whole-grain bread
1 tablespoon vegan mayonnaise
2 lettuce leaves
1 tomato, sliced
1/2 avocado, sliced
1/8 cup shredded carrots
1/8 cup sprouts

Steps:

Heat the oil in a medium skillet over medium heat. Add the tempeh bacon in a single layer and fry until cooked through, about 2 minutes per side.
While the tempeh cooks, toast the bread and spread each slice with the mayonnaise .
Top 1 slice of toast with half of the lettuce, tomatoes, avocado, carrots, sprouts and tempeh bacon. Repeat with a second slice of toast. Stack the toasts and close the sandwich with the third slice of toast.
Cut the sandwich into quarters and enjoy!

TEMPEH "BACON," LETTUCE, AND TOMATO SANDWICH

Tempeh

This modern take on the classic B.L.T. uses protein-packed marinated tempeh as a vegetarian substitute for bacon, grills the bread for charred flavor, and adds roasted cherry tomatoes for a sweet finish.

Provided by Katherine Sacks

Categories No Meat, No Problem Soy Lettuce Tomato Sandwich Lunch

Yield Makes 2 sandwiches

Number Of Ingredients 7

Ingredients

1 batch Tempeh Bacon
2 cups cherry tomatoes (about 10 ounces), halved
2 tablespoons regular or vegan mayonnaise
4 slices sourdough bread, grilled or toasted
1/2 large avocado, thinly sliced just before serving
1/4 cup basil leaves, coarsely torn
2 crisp romaine leaves

Steps:

Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes.
Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.

TEMPEH BACON BLT

Tempeh Bacon BLT image

Provided by Food Network

Categories main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup pure maple syrup (60 milliliters)
1/4 cup soy sauce (60 milliliters)
3 tablespoons olive oil, divided
1 1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
225 to 250 grams tempeh, sliced into 20 to 24 slices (8 to 9 ounces)
8 slices sourdough multigrain rye, lightly toasted, such as Stonemill
2 to 4 tablespoons mayonnaise
2 tablespoons Dijon mustard
4 pieces of lettuce
1 to 2 tomatoes, sliced

Steps:

Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.

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