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TLT: Tempeh Lettuce Tomato Sandwich [Vegan]

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This vegan take on a BLT uses tempeh "bacon," which is what makes it a TLT. Here, the tempeh is seared and crisped to perfect in a maple pepper marinade and them combined with the classic ingredients of lettuce and tomato, with some creamy avocado.

TLT: Tempeh Lettuce Tomato Sandwich [Vegan]

This Recipe is :

Dairy Free Vegan




3 sandwiches


For the ‘Bacon’ Tempeh:

  • 8-ounces of tempeh
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of pure maple syrup
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of black pepper

For the Sandwich:

  • 6 slices of sprouted-grain bread
  • 1/2 tablespoons of vegan mayo
  • 1 medium avocado, peeled and sliced
  • 1 medium tomato, thinly sliced
  • 6 butter lettuce leaves


For the ‘Bacon’ Tempeh:

  1. Cut the tempeh into 5 thin strips widthwise, then cut those strips in half lengthwise. Cut them in half once more, this time crosswise. You should have 12 bacon-like strips that are about 1-inch wide and 3-inches long.
  2. In a medium bowl, combine olive oil, maple syrup, paprika, cayenne pepper, and black pepper. Spread half the mixture onto one side of all the tempeh strips. Heat a large pan on medium heat. Add tempeh (sauce-side down) and cook 5 minutes until golden and beginning to char. Coat the top with the remaining sauce and flip the tempeh; cook another 5 minutes.

For the Sandwich:

  1. Toast bread. Spread mayo on 3 slices of bread.
  2. Add tempeh, and top with avocado, tomato, and lettuce. Top with remaining slices of bread and serve immediately.





Carina Wolff is a health and nutrition writer based in Los Angeles. She is the author of The Spiralizer Recipe Book and Plant-Protein Recipes That You’ll Love, and is a regular contributor to Bustle. Carina holds a degree in journalism and psychology from New York University. When she’s not writing, doing yoga, or exploring mountains and beaches, she spends her time cooing for her healthy food blog, Kale Me Maybe. Photograph by Natalie Wentworth



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