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Tempeh BLT Recipe

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Tempeh BLT

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Ingredients:

Tempeh Bacon:
1 8 oz. package Lightlife Tempeh
2 tablespoons high heat oil, (avocado, grapeseed or sunflower)
1 additional tablespoon oil
1 1/2 tablespoons maple syrup
2 teaspoons tamari or soy sauce
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper
 
Sandwich:
2 slices whole grain bread, toasted
2 tablespoons Vegenaise Vegan Mayo
1/4 avocado, sliced
5 slices tempeh bacon
2 thin slices Beefsteak or Heirloom tomato
2 thin slices purple onion rings
Freshly ground black pepper and Sea Salt
 

Directions:

  1. Remove the tempeh from the packaging and place it on a cutting board. Slice it in half with a sharp un-serrated knife to create two equal blocks. Slice each block lengthwise into 1/4“ thick slices.
  2. Heat a large frying pan to medium high. Add two tablespoons of high heat oil and coat the bottom of the pan. Place the tempeh slices in single layer in the hot pan, cook them 2-3 minutes on each side or until they begin to turn golden brown.
  3. In a small liquid measuring cup combine the additional tablespoon of oil, maple syrup, tamari or soy sauce, liquid smoke and black pepper. Stir to combine then pour over the browned tempeh, reduce the heat and continue browning for about 30 seconds on each side. The maple syrup will cause the tempeh to brown quickly so be careful not to overcook it. Turn off the heat after about one minute and set the tempeh bacon aside to cool in the pan.
  4. Lightly toast two pieces of bread, spread vegan mayo evenly over one side of each piece. Layer avocado slices on the bread, add freshly ground black pepper and sea salt to taste. Layer on the tempeh bacon and sliced tomatoes, add more salt and pepper to taste. Top with a few purple onion rings and green leaf lettuce. Place the second piece of toasted bread over the lettuce and secure it with two toothpicks. Using a serrated edge knife slice through the center of the sandwich, transfer the sandwich to a plate and serve deli style with a fresh pickle and chips.
  5. Note
  6. Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
Course: Lunch
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