Best Tempeh Bacon Blt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TEMPEH BLT



Tempeh BLT image

Store-bought or homemade tempeh bacon, vegan mayo, toasty whole-grain bread, crispy romaine lettuce.

Provided by Diane Smith

Categories     Sandwiches

Time 15m

Number Of Ingredients 6

6-8 slices Smoky Tempeh Bacon ((Or store-bought. I like the Lightlife brand.))
4 pieces whole-grain bread (toasted)
1 tomato (sliced)
2 leaves lettuce (washed and drained)
homemade mayonnaise* (or mashed avocado. Use store-bought in a pinch.)
avocado (slices, optional)

Steps:

  • In a non-stick pan over medium-high, heat 3-4 slices per sandwich of the tempeh bacon until lightly browned on each side. Watch carefully so they don't burn.
  • Add mayonnaise to your toasted bread and top with bacon, lettuce, and tomato.
  • Optional: add sliced or mashed avocado.

Nutrition Facts : Calories 430 kcal, Carbohydrate 48 g, Protein 14.5 g, Fat 21 g, SaturatedFat 2.7 g, Sodium 513 mg, Fiber 13.7 g, Sugar 9.4 g, ServingSize 1 serving

EASY TEMPEH BACON



Easy Tempeh Bacon image

Quick, crispy tempeh bacon with maximum flavor thanks to tamari, maple syrup, liquid smoke, and black pepper. Just 8 ingredients required!

Provided by Minimalist Baker

Categories     Breakfast     Side

Time 40m

Number Of Ingredients 9

8 ounces tempeh ((ensure gluten-free as needed))
1 Tbsp oil ((avocado oil // if oil-free, omit or add slightly more tamari and maple syrup))
3 Tbsp tamari ((or coconut aminos if soy-free, just use a bit more as it's not as salty as tamari))
2 ½ Tbsp maple syrup
1 healthy pinch sea salt
1 ½ tsp liquid smoke
1 ½ tsp smoked paprika
1/2 tsp ground black pepper ((plus more for coating))
1 dash cayenne ((optional // omit for less heat))

Steps:

  • Slice the tempeh in half widthwise (so you have 2 even squares), then thinly slice each square in thirds so you have six very thin squares (it's easiest to do this by placing the tempeh flat on your cutting board and holding the knife horizontally for an even cut). Then slice each square into three rectangular strips. You should have ~18 pieces of tempeh (as the original recipe is written).
  • In a shallow bowl, rimmed plate, or baking dish, whisk together the oil, tamari, maple syrup, salt, liquid smoke, smoked paprika, black pepper, and cayenne (optional). Taste and adjust flavor as needed. It should be quite salty, smoky, a little spicy, and plenty sweet (even a little too sweet, as it needs to balance the bitterness of the tempeh).
  • Add the tempeh and toss to coat (using a pastry brush is helpful for fully coating). Marinate for 10-15 minutes, flipping once for even flavor dispersion.
  • Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
  • Transfer tempeh (reserving excess marinade for brushing) to the parchment-lined baking sheet and arrange in a single layer.
  • Bake for 10 minutes, then remove from the oven, flip, and brush generously with reserved marinade. Bake for 8-10 minutes more, or until browned and slightly crispy.
  • Enjoy immediately or store cooled leftovers in an airtight container in the refrigerator for 5 days, or in the freezer for up to 2 months. Reheat in a 350°F (176°C) oven or on the stovetop over medium heat until hot.

Nutrition Facts : ServingSize 1 three-slice serving, Calories 112 kcal, Carbohydrate 11 g, Protein 8.2 g, Fat 4.3 g, SaturatedFat 0.7 g, Sodium 520 mg, Fiber 3.3 g, Sugar 5.1 g, UnsaturatedFat 3.3 g

Related Topics