Vegan Tempeh BLT Sandwich
Prep Time: 20 mins
A delicious sandwich layered with creamy avocado, smokey tempeh, crisp lettuce, and tangy cashew sour cream! Makes 2 to 4 sandwiches.
Equipment
- Non-Stick Sauté Pan
Ingredients
Tempeh
- 1 (8 ounce) package tempeh
- 2 tablespoons tamari low sodium if desired (or soy sauce)
- 1 tablespoon maple syrup
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground cumin
Sandwich
- Cashew Sour Cream (link to recipe in notes)
- 1 beefsteak tomato thinly sliced
- 1 head leafy green lettuce , leaves washed and spun dry (or whatever lettuce is freshest!)
- 1 avocado thinly sliced
- Bread of choice (sourdough, sprouted, gluten-free) , optional to toast
Instructions
- Cut the tempeh into ½ - ¾ inch tick slices set aside.
- In a shallow dish or container, mix together the tamari, maple syrup, smoked paprika, and cumin. Lay the tempeh slices in the marinade and let marinate for 15 minutes, flipping halfway through. The tempeh should soak up all of the marinade.
- Heat a large nonstick sauté pan over medium heat. Lay the marinated tempeh in a single layer in the pan and cook each side for 2 or 3 minutes or until browned and heated throughout. Set aside.
- Now assemble your sammy! Toast the bread if desired, add a smear of sour cream to each slice of bread, then layer one slice of bread with lettuce, avocado slices, tempeh, tomato, lettuce and then top with the other slice of bread. Chow down!
Notes
Cashew sour cream really makes this vegan tempeh BLT special. This is my recipe!
You can use vegan mayo as well, if this is in your diet.
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