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–+ servings
Sarah Cobacho of plantbaes with a plant-based BLT sandwich recipe

Plant-Based BLT Sandwich with Tempeh Bacon

A delicious twist on the classic BLT, this plant-based sandwich features protein-packed tempeh as a savory bacon alternative, served on lightly toasted rye sourdough.
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutes
COOK TIME5 minutes
TOTAL TIME2 hours 15 minutes
Servings 2
Course Sandwich
Cuisine American-Inspired
Keyword 10 ingredients or less, Easy Lunch, Healthy, High Protein, maple syrup, nutritional yeast, plant-based

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 pinch cayenne pepper
  • 1 tbsp Nutritional yeast
  • 300 g tempeh

Instructions

  • Cut the tempeh into 0.5cm thick slices. Combine olive oil, tamari, maple syrup, smoked paprika, garlic powder, cayenne, and nutritional yeast in a container. Mix well to create the marinade.
  • Place the tempeh slices into the container, ensuring they are thoroughly coated with the marinade. Let the tempeh marinate in the refrigerator for a minimum of 2 hours, ideally overnight.
  • Cook the marinated tempeh on a lightly oiled pan over medium heat. Cook for a few minutes on each side until nicely browned.

Video

Nutritional Information - Per Serving
Calories 558kcal | Carbohydrates 73g | Protein 26g | Fat 20g | Sodium 631mg | Fiber 18g | Vitamin A 2690IU | Vitamin C 6mg | Calcium 120mg | Iron 5mg