Vegan twist on popular lunch
A “Tempeh, Lettuce and Tomato Sandwich (TLT)” is a worthy stand-in for the traditional BLT. Toasted bread and tempeh add bite to the sandwich and tangy mustard gives it an extra kick. Try this recipe, courtesy of “The Contented Vegan” (Head of Zeus) by Peggy Brusseau.
Tempeh, Lettuce and Tomato Sandwich (TLT)
Print RecipeIngredients
- 1 tablespoon untoasted sesame oil
- 3 1⁄2 ounces tempeh, cut into slices
- 2 slices favorite bread
- 1 teaspoon extra virgin olive oil
- 1 teaspoon favorite mustard
- 2 lettuce leaves
- 1 tomato, sliced
- Dash of tamari and/or hot sauce
Instructions
Vegan twist on popular lunch
A “Tempeh, Lettuce and Tomato Sandwich (TLT)” is a worthy stand-in for the traditional BLT. Toasted bread and tempeh add bite to the sandwich and tangy mustard gives it an extra kick. Try this recipe, courtesy of “The Contented Vegan” (Head of Zeus) by Peggy Brusseau.
Tempeh, Lettuce and Tomato Sandwich (TLT)
INGREDIENTS: Makes 1 sandwich
1 tablespoon untoasted sesame oil
31⁄2 ounces tempeh, cut into slices
no more than 1⁄2 inch thick
2 slices favorite bread
1 teaspoon extra virgin olive oil
1 teaspoon favorite mustard
2 lettuce leaves
1 tomato, sliced
Dash of tamari and/or hot sauce
INSTRUCTIONS
Heat the oil in a frying pan (skillet) set over medium heat. Add the tempeh slices to the pan and cook for about 7 minutes on each side, until they are golden brown, aromatic and with a hint of crispiness.
Meanwhile, toast the bread. Drizzle both pieces of toast with olive oil and then spread a thin layer of mustard onto each slice.
Arrange the lettuce and tomato on one of the slices, and top with the cooked tempeh. Sprinkle a little tamari and/or hot sauce onto the hot tempeh.
Close the sandwich and serve hot.
