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Writer's pictureSoulfull

Tempeh "BLT" Sando


This recipe is a take on Maple Bacon using Tempeh, or fermented soybeans. I love Tempeh because it is so versatile and absorbs flavor really well. All you have to do is boil it 15-20 minutes on its own to release the bitter taste out. Then, marinate for up to 24 hours for best results!


I decided to try this out because two of my hometown friends have made "Sandwich" and "Bagel" instagrams (@sotd_withash and @aliceinbagelland), showcasing their favorite breakfast and bready combinations. Their pages sparked some inspiration inside of me, leaving me wanting to create something that is already well-loved by most.


This Tempeh "BLT" is perfect for vegan and meat-lovers alike! It is also the perfect introductory dish for people hesitant about Tempeh or soy products.


Serve alongside some freshly cut cucumbers or pickles for an extra crunch! A delicious lunch for two!




"Tempeh Bacon"

Ingredients: Serves 2

- Tempeh (200g)

(If Gluten-Free, make sure it is only soy beans in your Tempeh ingredients)

- 1 TBSP of Vegetable Oil (I used Rapeseed)

- 1 TBSP of Maple Syrup

- 1 TBSP of Liquid Aminos (or Soy Sauce)

- 1 TSP of White Wine Vinegar

- 1 TSP of Paprika

- Dash of Onion Powder

- Dash of Garlic Powder

- Pinch of Nutmeg

- Salt and Pepper to taste



"BLT" Sandwich

Ingredients:

- Your favorite Sandwich bread

(Can also be made Gluten-Free)

- Slice of "Tempeh Bacon"

- 1 Tomato

- Romaine or Butterleaf Lettuce

- Vegan Mayo





Method:

  1. Slice Tempeh in half to create two thin slices of "Bacon"

  2. Boil Tempeh 15-20 minutes by itself

  3. Mix wet ingredients in a small mixing bowl: Rapeseed Oil, Maple syrup, Liquid Aminos, and White Wine Vinegar for the marinade

  4. Add in spices to small mixing bowl: Paprika, Onion Powder, Garlic Powder, Nutmeg, Salt, and Pepper

  5. Once Tempeh has boiled, place slices into an oven-safe dish. Then, pour the marinade over the "Bacon" slices

  6. Place dish aside or in the fridge for at least 30 minutes to allow the Tempeh to absorb the flavor. Store in fridge for up to 24 hours for best results for flavor (***Preparing this marinade the day before intended use is a great way to save time in the kitchen and have a quick/easy "BLT" preparation***)

  7. After allowing time for the Tempeh to soak, bake the marinaded Tempeh for 20-25 minutes on 355*F or 180*C. Flip the "Bacon" slices halfway through baking for crispy results.

  8. Slice your favorite sandwich bread, mine is Whole-grain Walnut Bread from a local bakery, Josef's Brot in Vienna.

  9. Spread Vegan Mayo onto both sides of the bread

  10. Add slices of Tomato on one side of bread

  11. Add lettuce leaves on the other side, along with "Tempeh Bacon"

  12. Serve and enjoy immediately!





For my Gluten-Free friends, some brands that sell Tempeh include a mixture of other grains too, not only soy beans. So, keep an eye out for the type of Tempeh you buy if this applies to you. I know that Tofurky, SoyBoy, and Lightlife are brands that sell Gluten-Free Tempeh in the U.S. The one shown in my video is also Gluten-Free! Swap out your favorite Gluten-Free bread as well, to make Tempeh "BLT" that is up to your standards!


Although this recipe uses a lot of ingredients, it is fairly simple to make and very hard to mess up! Try out the Tempeh "BLT" Sando and tag @being.soulfull on Instagram!





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