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Tempeh BLT

Tempeh BLT

I'm here to get you out of your lunch rut with my delicious and nourishing-to-the core sandwich recipes. I love a good "sammie" (as we call them at home) because they are just so easy to put together and flavour-packed. Your child will thank you when they open their lunchbox to a beautiful sammie and not a stinky hard-boiled egg! And if you're a grown-up reading this post, well I hope this brings some inspo to your lunch box too! The common ingredient in all of my sandwich recipes is Silver Hills sprouted bread products. We've been buying their breads for years for years because they are delicious, fluffy and I love the fact they are sprouted! This is my preference when making a sammie for Walker or our daughter, Vienna because when wheat is sprouted it is easier to digest--the gluten is pre-digested and the starches are broken down. It's also higher in gut-levin' microbiome nourishing, fibre! Sprouted bread never gives anyone in my family the tummy troubles. You can learn more about why sprouting is good for the gut here. My next recipe is with delicious and hearty tempeh which is a great source of protein and because it's fermented, it's very easy to digest. Tempeh on it's own does not have a lot of flavour, so you'll find it making it with this marinade makes it oh so yummy as it soaks up all that deliciousness! I would recommend baking the tempeh on the weekend, so you have it in a pinch during the week.

Ingredients

 

Here's my recipe for Maple Tamari Tempeh Sandwich
Makes 2 sandwiches

For the Marinade:

  • 2 tbsp tamari sauce
  • 3-4 tbsp maple syrup
  • 2 tbsp extra-virgin olive oil
  • 1 package (250g) tempeh
  • 4 slices of Silver Hills Sprouted Power Bread
  • 2 romaine lettuce leaves
  • half an avocado
  • 2 slices of tomato

Directions

Preheat oven 350F (180C).

In a medium bowl, combine tamari, maple syrup and extra-virgin olive oil. Place tempeh strips into marinade and make sure they are nicely coated with the marinade. Let marinate for 15-20 minutes. Place on a baking sheet and bake for 10 minutes. Remove from oven and flip tempeh and bake for another 10 minutes, for a total of 20 minutes. The tempeh should be crispy but not burned.

To assemble sammie, place a few strips on toasted bread with tomato, sliced avocado and lettuce. You'll likely have leftover tempeh, just save it for another sammie on another day!

This final sammie is pretty straightforward and it works for quick lunches or snacks or even breakfasts too. I used a sunflower-based butter because nuts are not allowed in schools due to allergies, but it actually tastes like peanut butter, so everyone wins! The addition of hemp hearts provides more protein and fibre, and the strawberries add a nice touch of sweetness.