Revisit the BLT with this vegetarian option. Spread mayonnaise on two slices of bread, then top them with avocado and tomato. Marinated and grilled slices of tempeh add a crunchy dose of protein to the sandwich. This is a perfect small lunch, boosted by the sweet saltiness of the marinade and freshness of the vegetables. A single bite will convince even the biggest lovers of this classic sandwich that the veggie version can be just as great.
Ингредиенты
- 3 tbsp (45 ml) low-sodium soy sauce
- 3 tbsp (45 ml) maple syrup
- 1 tbsp smoked paprika
- 2 tsp (10 ml) apple cider vinegar
- 1 package (240 g) tempeh, cut into 16 slices each 1/8 inch (3 mm) thick
- 2 tbsp (30 ml) olive oil
- 8 slices crusty bread, toasted
- Mayonnaise, to taste
- Iceberg lettuce leaves, torn
- Basil leaves, to taste
- 2 avocados, ripe but firm, thinly sliced
- 2 tomatoes, sliced
Инструкция
- In a shallow bowl, combine the soy sauce, maple syrup, paprika and vinegar. Coat the tempeh slices in the marinade. Drain and set the marinade aside.
- In a large non-stick skillet over medium-high heat, cook the tempeh in the oil until nicely browned, about 5 minutes. Season with pepper. Flip the tempeh over and cook for 1 more minute. Add the reserved marinade and let reduce until almost dry.
