The TLT – Tempeh, Lettuce & Tomato Sandwich (Edit recipe)

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Introducing the TLT aka tempeh, lettuce & tomato sandwich

- The BLT’s sexier, healthier & animal loving cousin! It’s lower in fat, has twice as much protein, 100% more fibre & tastes AMAZING!!!!!!

5 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	579
Fat:	23 g
Carbohydrates:	78 g
Protein:	17 g
Cholesterol:	15 g
Sodium:	3333 mg
Fiber:	13 g
Sugars:	12 g
Calculated per serving.

Serves: 2

Ingredients

150 grams Tempeh
4 pieces Bread, wholemeal/sourdough
3 tsp Unsalted Butter, plant-based
1 whole Baby Gem Lettuce
2 whole Tomato
1 whole Avocado
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Plant Based Mayonnaise, (or more if wanted)

tempeh marinade

3 Tbsp Wheat-free Tamari
1.5 Tbsp Pure Maple Syrup
1 tsp Smoked Paprika
1 pinch Sea Salt
2 Tbsp Red Onion, pickled (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

place the block of tempeh in a pan of boiling water, over a medium heat. Bring to boil then simmer for 15 minutes. This will help to reduce any bitterness. Drain then allow to cool slightly. Then thinly slice.
place all the ingredients for the tempeh marinade in a small bowl and mix together.
Heat a griddle pan over a medium to low heat. Brush with olive oil. Then cook the tempeh for a few minutes on each side, until starting to turn golden.
Pour over the marinade, allowing the tempeh to thoroughly bathe in it. Let it bubble away for a few minutes, then flip and cook for a further 3 mins, until the marinade has throughly soaked up & the tempeh is starting to turn crispy.
butter both sides of the bread, then in a separate pan, fry for couple minutes on each side, until toasted.
to build the sandwiches, smother one side of the toast with mayo, then lay over the lettuce, tempeh, sliced tomatoes, avocado & pickled onions(if using)
enjoy