This simple Tempeh BLT is a packable lunch option full of vegan protein and delicious flavors! Eggplant "bacon" adds variety and avocado and pesto infuse even more flavor. Great for work or school lunches!
For the sandwich
1 block tempeh
1 small eggplant
- 1/4 cup pre-made pesto
1/4 cup tahini
1 ripe avocado, cut into slices
A few handfuls of sprouts or fresh herbs
8 slices bread of choice, toasted
For the marinade
1/4 cup tamari or soy sauce
3 TBS maple syrup
2 TBS apple cider or red wine vinegar
1 tsp garlic powder
1/2 tsp smoked paprika
1 TBS ketchup (optional)
Pinches of salt and pepper
- Water or broth to thin
Carefully slice your tempeh into 8- 10 strips. Slice eggplant into similarly sized strips and set aside.
Combine all ingredients for your marinade in a large Tupperware with a lid. Add enough water or broth so that when ingredients are placed inside they are mostly submerged. Add eggplant and tempeh to container, seal, and shake so that liquid coats all surfaces. Let marinate in the fridge for at leas 30 minutes, up to 24 hours.
Preheat your oven to 350 degrees and oil a cast iron skillet. Add your marinated eggplant and tempeh in an even layer, avoiding overlap. You will need to do this in a few batches.
Sear the eggplant and tempeh strips for about five minutes per side, until browned. Remove from heat and set aside, finishing remaining slices.
Combine your pesto + tahini in a small bowl for spreading.
Assemble your sandwiches with all ingredients. Spread pesto tahini on toasted bread and top with eggplant bacon, tempeh, sliced avocado, and sprouts. Enjoy!
- Category: Main Course