Best Tempeh Bacon Blt Recipes

VEGAN BLT WITH BAKED TEMPEH BACON

Vegan BLT with Baked Tempeh Bacon image

A healthy and kind twist on a classic, this Vegan BLT is made with smoky-sweet baked tempeh bacon. It's so easy to make, just marinate, and bake for 20 minutes or less.

Provided by Melissa Huggins

Categories lunch

Time 30m

Number Of Ingredients 14

Ingredients

8 ounces tempeh ((*not all brands are GF))
1/4 cup vegan mayo (, more to taste)
8 slices bread ((GF if preferred))
4 lettuce leaves
2 medium tomatoes (, sliced)
1 tablespoon grapeseed oil ((or preferred oil))
3 tablespoons low sodium tamari (GF if preferred (sub soy))
2 tablespoons pure maple syrup
1 1/2 teaspoons liquid smoke
1.5 teaspoons apple cider vinegar
1 1/2 tablespoons nutritional yeast
1 teaspoon granulated garlic
3/4 teaspoon smoked paprika
1/2 teaspoon granulated onion

Steps:

Preheat oven to 350° F (176° C). Line a large baking sheet with parchment paper. Set aside.
In a small bowl, add all marinade ingredients and whisk to combine well. Pour marinade into an 8 " rimmed shallow dish or baking dish.
Cut tempeh into 1/4 " slices. * If you cut them thinner, the tempeh falls apart easily in the marinade.
Now place the tempeh slices into your marinade. Gently flip to coat all sides well. Let the pieces marinate in the fridge for 15-20 minutes or longer if preferred.
Place the marinated strips on your prepared baking sheet, leaving a little room in between each piece (*save leftover marinade). Bake for 8-10 minutes until lightly browned. *If the tempeh seems dry, you can lightly brush on some leftover marinade.
Now gently flip each slice with tongs and bake 8-10 minutes more, until lightly browned and the surface is slightly crisp (*The inside remains soft). Watch closely to prevent burning. Remove from oven.
To assemble your BLT, coat each bread slice with mayo and top with tomato slices, lettuce, and tempeh bacon. Close sandwich and cut if desired. Enjoy!

Nutrition Facts : ServingSize 1 sandwich, Calories 450 kcal, Carbohydrate 48 g, Protein 18 g, Fat 15 g, SaturatedFat 3 g, Sodium 523 mg, Fiber 3 g, Sugar 13 g

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

Ingredients

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

TEMPEH BACON BLT

Tempeh Bacon BLT image

Provided by Food Network

Categories main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup pure maple syrup (60 milliliters)
1/4 cup soy sauce (60 milliliters)
3 tablespoons olive oil, divided
1 1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
225 to 250 grams tempeh, sliced into 20 to 24 slices (8 to 9 ounces)
8 slices sourdough multigrain rye, lightly toasted, such as Stonemill
2 to 4 tablespoons mayonnaise
2 tablespoons Dijon mustard
4 pieces of lettuce
1 to 2 tomatoes, sliced

Steps:

Whisk together the maple syrup, soy sauce, 2 tablespoons of oil, smoked paprika, salt, cayenne, cumin and black pepper in a large bowl. Add in the tempeh and gently mix to combine and coat. Place the tempeh in the fridge to marinate for at least 4 hours or up to 12 hours.
Remove the tempeh from the marinade and set both aside. Heat a large nonstick skillet over medium heat and add in the remaining tablespoon of oil. Add the tempeh and cook for 2 minutes per side, or until golden brown. Spoon over some of the reserved marinade and allow it to cook down and coat the tempeh for about 1 to 2 minutes, flipping frequently. Set the tempeh aside.
Assemble the sandwiches by spreading half of the sliced bread with mayonnaise and the other half with Dijon. Top with lettuce, tomato and the tempeh bacon, season with salt and pepper, cut the sandwiches in half and serve.