Tempeh BLT Sandwich
Votes: 1
Time: 4 hours 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1113, total fat 32 G., saturated fats 6 G., proteins 43 G., carbohydrates 167 G., fiber 8 G., cholesterol 4 mg, sodium 2721 mg, sugar 26 G.
Calories 1113, total fat 32 G., saturated fats 6 G., proteins 43 G., carbohydrates 167 G., fiber 8 G., cholesterol 4 mg, sodium 2721 mg, sugar 26 G.
The classic BLT (bacon, lettuce, and tomato) sandwich is transformed into a vegetarian delight with tempeh, which can be used in place of fried bacon. Thin slices of tempeh are marinated in a mixture of maple syrup, soy sauce, and smoked paprika, and when pan-fried, they acquire a bacon-like flavor. Add tempeh to the tomato and lettuce on your sandwich, and you've got yourself a vegetarian BLT!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 tbsp. natural maple syrup
- 1/4 cup soy sauce
- 3 tablespoons olive oil, divided
- 1.5 tsp smoked paprika
- 0.5 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp cumin
- 1/4 tsp ground black pepper
- 250 g tempeh, cut into 20-24 slices
- 8 slices rye bread, lightly toasted
- 2-4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 4 lettuce leaves
- 1-2 tomatoes, sliced
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Recipes with similar ingredients: rye bread, tofu, paprika, ground cayenne pepper, maple syrup, cumin, tomatoes, leaf lettuce
Cooking the dish according to the recipe:
- In a large bowl, combine maple syrup, soy sauce, 2 tablespoons oil, smoked paprika, salt, cayenne pepper, cumin, and black pepper. Add the tempeh and gently toss to coat. Refrigerate the tempeh and marinate for at least 4 hours or up to 12 hours.
- Remove the tempeh from the marinade and set aside. Heat a large nonstick skillet over medium heat and add the remaining tablespoon of oil.
- Add the tempeh and cook for 2 minutes per side or until golden brown. Spoon in the remaining marinade, let it evaporate and coat the tempeh for about 1-2 minutes, turning frequently. Set the tempeh aside.
- Assemble the sandwiches by spreading mayonnaise on half the sliced bread and mustard sauce on the other half. Top with lettuce, tomatoes, and tempeh bacon, season with salt and pepper, cut the sandwiches in half, and serve.
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