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Maple Sriracha Tempeh Bacon BLT With Creamy Dill Mayo [Vegan]
Lots of vegans love bacon too...well, any kind of bacon not made from animals that is. The tempeh is smoky, spicy with a touch of sweetness from the maple. Perfect pair with the Creamy Dill Mayo
Ingredients You Need for Maple Sriracha Tempeh Bacon BLT With Creamy Dill Mayo [Vegan]
How to Prepare Maple Sriracha Tempeh Bacon BLT With Creamy Dill Mayo [Vegan]
For the bacon:
- In a shallow pan whisk the all the ingredients except for the tempeh together. Thinly slice the tempeh and arrange the strips in the pan with the marinade. Let the tempeh marinate for 30 minutes, flipping halfway through.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Transfer strips to the baking sheet, leaving about ½ inch in between the strips so they can crisp up. Discard the marinade. Bake for 17 minutes, flipping halfway through. If your tempeh is getting too dark, just take out of the oven.
- While the tempeh is baking, make the dill mayo.
For the mayo:
- Drain the cashews. Add all ingredients to a food processor and blend until completely smooth (about 6 minutes), scraping down the mix as necessary.
Assembly:
- Dress your sandwich to your taste adding whatever you like on it: avocado, sprouts, hot peppers, cucumbers etc. I went with the classic but you can do it however you like. A wrap would work well too!
Notes
This recipe makes about 20 pieces of tempeh bacon and 1/2 cup of the dill mayo
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