Vegan BLT Sandwich
Servings: 1 sandwich
Time: 15 min | Prep: 10 min | Cook: 5 min
INGREDIENTS
2 sliced Sourdough bread
6 sliced tempeh
1/2 teaspoon cayenne powder
6 little gem lettuce leaves
1 heirloom tomato, sliced
1/2 ripe avocado, sliced
Salt and pepper to taste
For the vegan aioli
1/2 cup vegan mayonnaise
1 tablespoon lemon juice
2 clove garlic, minced
1 tablespoon dijon mustard
Salt and pepper to taste
2 teaspoon olive oil
RECIPE
1. Start by making the vegan aioli. In a small bowl, combine the vegan mayonnaise, lemon juice, minced garlic, olive oil, dijon mustard, salt, and pepper. Stir well until all the ingredients are fully incorporated. Adjust the seasonings according to your taste. Set the aioli aside.
2. Next, prepare the tempeh bacon. Slice the tempeh into thin strips, about 1/4 inch thick. You can cut them lengthwise or crosswise, depending on your preference.
3. Heat a non-stick skillet over medium heat and add a small amount of oil or cooking spray to prevent sticking. Once the skillet is hot, add the tempeh bacon slices in a single layer.
4. Sprinkle cayenne powder on tempeh bacon and cook for about 3-4 minutes on each side, or until they turn golden brown and crispy. You can adjust the cooking time based on how crispy you prefer your bacon. Remove the cooked tempeh bacon from the skillet and set it aside.
5. Toast the bread slices to your preference.
6. Spread a generous amount of the vegan aioli on each side of each bread slice.
7. Layer little gem lettuce leaves on four of the bread slices.
8. Place a few slices of heirloom tomato on top of the lettuce.
9. Season the tomato slices with salt and pepper to taste.
10. Add a layer of crispy tempeh bacon on top of the tomato slices.
11. Finally, add avocado slices on top of the tempeh bacon.
12. Gently press the sandwiches together and slice them in half if desired.
