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Ingredients
Vegan BLT with Tempeh
- Ingredients
- 12 ozs Tempeh
- 2 Tbsps soy sauce
- 3 Tbsps Sweet chili sauce
- 2 Tbsps Lime juice
- 1 tsp Curry powder
- 2 Tomatoes
- 1 Red onion
- ½ Cucumber
- 4 leaves Lettuce
- 2 handfuls Sprout (such as alfalfa)
- 4 Tbsps Peanut oil
- 8 slices Whole Wheat Bread
- 4 Tbsps vegan Spread (such as Veganaise)
Cut tempeh into slices and place in a bowl. Mix with the soy sauce, sweet chili sauce, lime juice and curry powder and marinate covered for about 2 hours in the refrigerator.
Rinse the tomatoes, remove stems and cut into slices. Peel onion and cut into rings. Rinse the cucumber and cut into thin slices. Rinse the lettuce leaves, shake dry and tear into small pieces if necessary. Rinse the sprouts in a colander and drain.
Remove the tempeh from marinade, drain and fry in oil in a pan until lightly browned, 2-3 minutes on each side. Drain on paper towels.
Top 4 slices of bread with each with vegan spread and top with onion, sprouts and cucumber. Then add slices of tempeh and top sandwiches with tomatoes, lettuce and the remaining bread slices. Serve immediately.