A delicious plant-based BLT featuring smoky tempeh bacon, fresh lettuce, tomato, and melty vegan cheese grilled between bread.
# What You'll Need:
→ Smoky Tempeh Bacon
01 - 7.1 oz tempeh, sliced into thin strips
02 - 2 tbsp soy sauce
03 - 1 tbsp maple syrup
04 - 1 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp liquid smoke
07 - 1/2 tsp garlic powder
08 - Freshly ground black pepper to taste
→ Sandwich
09 - 4 slices sourdough or sandwich bread, vegan
10 - 4 slices vegan cheese
11 - 1 medium tomato, sliced
12 - 4 leaves romaine or iceberg lettuce, crisp
13 - 2 tbsp vegan butter or margarine
# Directions:
01 - In a mixing bowl, whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper until combined.
02 - Add tempeh strips to the marinade and toss to coat evenly. Let stand for 10 minutes to absorb flavors.
03 - Heat a non-stick skillet over medium heat. Add marinated tempeh and cook for 2 to 3 minutes per side until browned and slightly crispy. Transfer to a plate.
04 - Spread vegan butter on one side of each bread slice.
05 - Place two bread slices buttered side down. Layer each with vegan cheese, half the cooked tempeh bacon, tomato slices, lettuce, and another slice of vegan cheese. Top with remaining bread slices, buttered side up.
06 - Heat a large skillet or grill pan over medium-low heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove from heat, slice each sandwich in half, and serve immediately.
