103min 4 ppl
Tempeh BLT
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 6 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 16g
Carbs 46g
Fats 20g
About this dish
Smoky marinated tempeh strips, cool lettuce and ripe tomato bound with vegan mayonnaise between two slices of toasted bread — a plant-based rework of the three-ingredient classic.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- iceberg lettuceleaves8
- Tomatoessliced2
Plant Proteins
- Tempehsliced into strips240 g
Dried Goods
- White breadslices8
Spices & Seasonings
- Smoked paprika0.5 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Maple syrup1 tbsp
- Vegetable Oil1 tbsp
- Vegan mayonnaise60 g
Utensils
- Frying pan
- Chopping board
- Sharp knife
Method
1
Toss the tempeh strips with the soy sauce, maple syrup and smoked paprika and leave to marinate for 10 minutes.
Approx. 5 minutes
2
Heat the vegetable oil in a frying pan over medium heat and cook the tempeh strips for 3 minutes on each side until browned and crisp at the edges.
Approx. 6 minutes
3
Toast the bread until golden.
Approx. 4 minutes
4
Spread vegan mayonnaise on each slice of toast.
Approx. 2 minutes
5
Layer lettuce, tomato and the tempeh strips on four slices, then top with the remaining toast.
Approx. 3 minutes
6
Cut in half diagonally and serve.
Approx. 1 minute
