A vegan makeover of this classic sandwich, the BLT. Salty, creamy and sweet, meet your new favorite sandwich!
For the Vegan Bacon
- 8 oz tempeh
- 2 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
For The Sandwich
- 4 slices sourdough bread
- 2 tablespoon vegan mayonnaise
- 1 large tomato thickly sliced
- Handful iceberg lettuce
To Make The Vegan Bacon
Slice the tempeh into thin slices (about ¼ inch) and lay it out flat in a shallow dish.
In a small bowl mix together the soy sauce, apple cider vinegar, olive oil, maple syrup, smoked paprika, ground black pepper and salt.
Pour the marinade over the sliced tempeh. Cover the dish with cling film and place in the refrigerator to marinate for at least an our
Line a baking tray with parchment paper and lay the marinated tempeh slices evenly out in rows.
Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
Bake the tempeh for 15 minutes. After 15 minutes, turn it over and cook for a further 15 minutes.
Remove the tempeh from the oven and set aside.
To Make The Sandwich
Spread the mayo out over one side of each of the slices of sourdough bread.
Slice the tomato into thick slices and sprinkle them with salt.
Layer the vegan bacon, salted tomatoes and iceberg lettuce.
Calories: 795kcalCarbohydrates: 95gProtein: 39gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 2048mgPotassium: 873mgFiber: 4gSugar: 11gVitamin A: 1008IUVitamin C: 9mgCalcium: 208mgIron: 9mg