Breastfeeding Friendly Vegan BLT with Smoky Tempeh Bacon
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Learn more →Ingredients
4 servings
For the tempeh bacon
- 8 oz tempeh, sliced into thin strips (about ⅛-inch thick)
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp olive oil
For the sandwiches
- 8 slices vegan bread
- ¼ cup vegan mayonnaise
- 2 medium ripe tomatoes, sliced ¼-inch thick
- 4 large leaves romaine or butter lettuce
- salt to taste
Instructions
- 1
In a shallow bowl or dish, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and black pepper until combined. Add the tempeh strips and turn to coat, then let them sit for 5 minutes while you prepare the other ingredients.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the marinated tempeh strips in a single layer — work in two batches if needed to avoid crowding — and cook for 3 to 4 minutes per side, until deep brown and slightly caramelized at the edges. Transfer to a plate.
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