A hearty plant-based sandwich stacking maple-glazed tempeh bacon with tomato, avocado, romaine and pickles, all brought together with a garlicky spread.
15m prep · 1h 10m cook · 4 servings
Ingredients Instructions
16 oz Tempeh 3 tbsp Soy Sauce 2 tbsp Maple Syrup 2 tsp Smoked Paprika 1 tsp Garlic Powder 2 tbsp Olive Oil ¼ cup Vegan Mayonnaise 2 cloves Garlic 2 tsp Lemon Juice ¼ tsp Salt ¼ tsp Black Pepper 2 whole Tomatoes 2 whole Avocado 2 cups Romaine Lettuce ½ cup Dill Pickles 8 slices Sandwich Bread
Instructions 1 Set up a steamer basket in a pot with about 1 inch of water and bring it to a boil, roughly 5 minutes. Place the tempeh strips inside, put the lid on, and let them steam for 10 minutes to soften them and tone down any bitterness. 2 Lay the strips on a clean kitchen towel and press dry on each side, then let them sit for about 5 minutes to cool. Getting them dry now means they'll crisp in the pan instead of steaming. 3 Whisk the soy sauce, maple syrup, smoked paprika and garlic powder together in a shallow dish. Add the tempeh in a single layer, turning to coat, and let it sit for 20 to 30 minutes, flipping once halfway through (you can cover and chill it overnight for a stronger flavor). 4 While that marinates, mix the vegan mayonnaise, minced garlic, lemon juice and a pinch each of salt and pepper for the aioli, tasting and adjusting as needed. Slice the tomatoes, tear up the romaine and slice the pickles. 5 Pour 1 tablespoon of olive oil into a large skillet and set it over medium-high heat, waiting until the surface looks glossy and loose. Lift half the tempeh from the marinade, let the extra drip off, and arrange the strips in one layer. Cook about 4 minutes per side, until deeply browned with crisp, slightly charred edges and warmed through, firm outside with a bit of give in the middle. 6 In the final minute, pour in about half of the leftover marinade and let it bubble down until it clings to the strips and the pan looks almost dry, which fully cooks the sauce. Move the tempeh to a plate. 7 Wipe out the skillet if needed, then cook the second batch the same way with the remaining oil, tempeh and marinade. 8 Pop the bread slices into the toaster or under the broiler and watch for a deep golden color and firm bite, about 3 to 4 minutes. 9 Peel the avocados and slice them, then sprinkle the tomato slices with a little salt and pepper. Spread a thick layer of garlic aioli on one side of each slice of toast. 10 Build four sandwiches with romaine, tomato, tempeh bacon, pickles and avocado, then close each with the remaining toast, aioli-side facing in. Slice in half and serve right away. Estimated nutrition (per serving) Calories 758 kcal
Protein 32g
Carbs 59g
Fat 47g
Fiber 16g
Sodium 1435mg
Sugar 8g
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