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
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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.
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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.
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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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