Name: Vegan BLT Sandwich
Ingredients: 8 slices whole-grain bread; 1 block tempeh, sliced into thin strips; ¼ cup soy sauce; 2 tbsp maple syrup; 1 tbsp liquid smoke; 1 tbsp olive oil; 1 large tomato, sliced; 1 cup lettuce leaves; ¼ cup vegan mayonnaise; Salt and pepper to taste

Description

This recipe, “Vegan BLT Sandwich,” offers a plant-based version of the iconic BLT sandwich, traditionally made with bacon, lettuce, and tomato.

Ingredients

Scale

8 slices whole-grain bread
1 block tempeh, sliced into thin strips
¼ cup soy sauce
2 tbsp maple syrup
1 tbsp liquid smoke
1 tbsp olive oil
1 large tomato, sliced
1 cup lettuce leaves
¼ cup vegan mayonnaise
Salt and pepper to taste

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Instructions

Make Marinade: In a shallow dish, mix together the soy sauce, maple syrup, liquid smoke, and olive oil.
Marinate Tempeh: Add the tempeh strips to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or longer for a more intense flavor.
Pan-Fry Tempeh: Heat a non-stick pan over medium heat. Add the marinated tempeh strips and cook until browned and crispy on both sides, about 3-4 minutes per side. Remove from the pan and set aside.
Toast Bread: Toast the whole-grain bread slices until golden brown.
Spread Mayo: Spread a generous layer of vegan mayonnaise on one side of each toasted bread slice.
Assemble Sandwiches: Layer the tempeh bacon, tomato slices, and lettuce leaves on four of the bread slices. Season with salt and pepper to taste.
Top and Serve: Top with the remaining bread slices to form sandwiches. Cut the sandwiches in half if desired and serve immediately.