| tempeh BLTs |
This was actually my first trip into the world of tempeh. The bakery down the street makes a mean tempeh burger, so I've definitely eaten a lot of tempeh, but never cooked with it before. I found this recipe from Kiwi Magazine and it is definitely tasty. Now, don't get me wrong, it doesn't actually taste like BLTs (at all) but it is really good.
TEMPEH BLTs (from Kiwimag.com)
1/2 CUP SOY SAUCE
1/4 CUP PLUS 1 TABLESPOON SAFFLOWER OIL, DIVIDED
¼ CUP PURE MAPLE SYRUP
¼ CUP APPLE CIDER VINEGAR
2 TABLESPOONS TOMATO PASTE
2 TEASPOONS LIQUID SMOKE
2 CLOVES GARLIC, MINCED
2 8-OUNCE PACKAGES TEMPEH, EACH SLICED INTO 8 STRIPS
FOR THE SANDWICHES
8 SLICES WHOLE WHEAT BREAD
2 LARGE TOMATOES, SLICED
8 LETTUCE LEAVES
½ CUP VEGAN MAYONNAISE
In a large baking dish, add the soy sauce, ¼ cup of the safflower oil, maple syrup, vinegar, tomato paste, liquid smoke, and garlic. Whisk to combine and add the tempeh, tossing to coat. Allow to marinate in the refrigerator for 1 hour, or up to overnight.
Heat a wide skillet over medium heat. Add the remaining 1 tablespoon safflower oil and the marinated tempeh (you can refrigerate the marinade to reuse for up to a week). Cook for 3 to 5 minutes, flip, and cook for another 2 to 3 minutes, until both sides of the tempeh are browned and crisp. Transfer the tempeh to a plate.
Assemble the sandwiches: Place four slices of bread on a work surface and spread each with 1 tablespoon mayonnaise. Place four slices of the tempeh on each slice of bread, then top with tomato slices and 2 lettuce leaves. Spread the remaining four slices of bread each with 1 tablespoon mayonnaise, then use to top the sandwiches. Slice each sandwich in half and serve, or wrap tightly in foil and pack for lunch.
TEMPEH BLTs (from Kiwimag.com)
1/2 CUP SOY SAUCE
1/4 CUP PLUS 1 TABLESPOON SAFFLOWER OIL, DIVIDED
¼ CUP PURE MAPLE SYRUP
¼ CUP APPLE CIDER VINEGAR
2 TABLESPOONS TOMATO PASTE
2 TEASPOONS LIQUID SMOKE
2 CLOVES GARLIC, MINCED
2 8-OUNCE PACKAGES TEMPEH, EACH SLICED INTO 8 STRIPS
FOR THE SANDWICHES
8 SLICES WHOLE WHEAT BREAD
2 LARGE TOMATOES, SLICED
8 LETTUCE LEAVES
½ CUP VEGAN MAYONNAISE
In a large baking dish, add the soy sauce, ¼ cup of the safflower oil, maple syrup, vinegar, tomato paste, liquid smoke, and garlic. Whisk to combine and add the tempeh, tossing to coat. Allow to marinate in the refrigerator for 1 hour, or up to overnight.
Heat a wide skillet over medium heat. Add the remaining 1 tablespoon safflower oil and the marinated tempeh (you can refrigerate the marinade to reuse for up to a week). Cook for 3 to 5 minutes, flip, and cook for another 2 to 3 minutes, until both sides of the tempeh are browned and crisp. Transfer the tempeh to a plate.
Assemble the sandwiches: Place four slices of bread on a work surface and spread each with 1 tablespoon mayonnaise. Place four slices of the tempeh on each slice of bread, then top with tomato slices and 2 lettuce leaves. Spread the remaining four slices of bread each with 1 tablespoon mayonnaise, then use to top the sandwiches. Slice each sandwich in half and serve, or wrap tightly in foil and pack for lunch.
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