Vegan Tempeh BLT
What You Will Need
Ingredients
- 8 oz. tempeh, thinly sliced
- sourdough bread, as needed
- vegan mayo, as needed
- leafy greens, as needed
- sliced tomatoes, as needed
Marinade
- 2 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. maple syrup
- ½ tsp. liquid smoke
- 1 tsp. smoked paprika
- ½ tsp. onion powder
- ¼ tsp. ground cumin
- ½ tsp. salt
Made with
Lee Kum Kee products
How to make it
In a small bowl, whisk together the Lee Kum Kee Panda Brand Cooking Soy Sauce, apple cider vinegar, olive oil, maple syrup, liquid smoke, smoked paprika, onion powder, cumin, and salt.
Place the sliced tempeh in a shallow dish and pour the marinade over top. Allow the tempeh to marinate for at least 1 hour.
Preheat the oven to 350˚F. Line a baking sheet with aluminum foil. Place the tempeh onto the baking sheet and bake it for 15 minutes. Flip the tempeh over and bake for an additional 7-10 minutes until brown and crispy.
To assemble the sandwiches, spread vegan mayo onto the slices of bread. Then layer the leafy greens, sliced tomatoes, and tempeh bacon on top. Enjoy!
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