Best 2 Tempeh Bacon Lettuce And Tomato Sandwich Recipes

Tempeh, Lettuce and Tomato (TLT) Sandwich image

Provided by Whitney English

Time 15m

Yield 1 triple-decker sandwich

Number Of Ingredients 9

3 slices tempeh bacon (see Cook's Note)
1 teaspoon coconut oil
3 slices sprouted whole-grain bread
1 tablespoon vegan mayonnaise
2 lettuce leaves
1 tomato, sliced
1/2 avocado, sliced
1/8 cup shredded carrots
1/8 cup sprouts

Steps:

Heat the oil in a medium skillet over medium heat. Add the tempeh bacon in a single layer and fry until cooked through, about 2 minutes per side.
While the tempeh cooks, toast the bread and spread each slice with the mayonnaise .
Top 1 slice of toast with half of the lettuce, tomatoes, avocado, carrots, sprouts and tempeh bacon. Repeat with a second slice of toast. Stack the toasts and close the sandwich with the third slice of toast.
Cut the sandwich into quarters and enjoy!

Tempeh

Provided by Katherine Sacks

Yield Makes 2 sandwiches

Number Of Ingredients 7

1 batch Tempeh Bacon
2 cups cherry tomatoes (about 10 ounces), halved
2 tablespoons regular or vegan mayonnaise
4 slices sourdough bread, grilled or toasted
1/2 large avocado, thinly sliced just before serving
1/4 cup basil leaves, coarsely torn
2 crisp romaine leaves

Steps:

Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes.
Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.