Description
A vegan BLT recipe that delivers on the satisfaction of the original with some health promoting twists. Oil-free mayonnaise & tempeh “bacon”!
Ingredients
Units
Scale
- 2 slices whole grain bread
- 3 tbsp oil-free mayonnaise
- 2–4 pieces green leaf lettuce*
- 4 slices tomato*
- 5 slices tempeh bacon
Oil-Free Mayonnaise (makes 300 ml)
- 300g silken tofu
- 1 tbsp lemon juice
- 1/2 tsp apple cider vinegar
- 1/4 tsp wasabi or 1/2 tsp mustard powder
- 1/8 tsp garlic powder
- 1/8 tsp sea salt
Tempeh Bacon (makes 20-26 slices)
- 225g tempeh*
- 1/2 tbsp olive oil
- 1 tbsp tamari (or soy sauce)
- 1 tbsp vegan worcestershire sauce (or more tamari)
- 1 tsp maple syrup
- 1 tsp liquid smoke
- 3/4 tsp smoked paprika
- Pinch of black pepper
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
To build the sandwich:
- Toast slices of bread.
- Generously spread oil-free mayonnaise on each slice.
- Top one slice with lettuce, then tomato slices, then tempeh bacon. (sprinkle a touch of salt and pepper on top if desired).
- Cover with the other slice of bread and enjoy!
For the oil-free mayo:
- Add all the ingredients to your blender or food processor. Blend until smooth.
- This mayo will be thick enough to use immediately but will thicken even more in the fridge!
- Store in the fridge in an air-tight container for about 1 week.
For the tempeh bacon:
- Steam your block of tempeh for 15 minutes to remove its naturally bitter flavour.
- Meanwhile, mix the marinade ingredients in a shallow dish.
- Slice your steamed tempeh as thinly as you can. Lay the slices in the marinade and turn them to coat each side. Marinate for 15 minutes (up to overnight).
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Remove the tempeh from the marinade, place on the lined baking sheet and baste with any leftover marinade. Bake for 20 minutes turning halfway through (and basting again if you happen to have more marinade leftover). Depending on the thickness of your slices you may need to keep them in for closer to 30 minutes to get as crispy as you’d like.
Notes
Approximate Cost: $3.15 Canadian for the sandwich. A whole batch of my oil-free mayo costs me $2.14 and the full tempeh bacon recipe costs me $5.98. My oil-free mayo is on par with the average cost of traditional mayonnaise but the tempeh bacon is about double the cost of traditional bacon. Both are more cost effective than store-bought vegan versions and a simple sandwich purchased from a cafe would cost me at least $5.
- Category: sandwich
- Method: Various
- Cuisine: American, Canadian