Earlier this year Whole Foods vegan BLT hit the shelves and people started going nuts for it. So we decided to make our own version, so you can make it at home, for less.
It's the perfect sandwich if you love the flavor of smoked food but want to skip eating animal protein or just want to change it up with a plant-based meal. To make the smoked tempeh, you’ll need a disposable foil pan plus some small wood chips. Look for small wood chips labeled specifically as “smoking chips” at some supermarkets and most hardware stores near the grilling supplies. For the best tomato flavor, go for a perfectly ripe heirloom tomato. Serve with roasted (or air-fried) potato wedges or sweet potato fries.
1 1/2 tablespoons reduced-sodium tamari
1 tablespoon pure maple syrup
2 teaspoons smoked paprika
1 1/2 teaspoons black pepper, divided
1 (8-oz.) pkg. tempeh, cut into 16 slices
1/2 cup wild black cherry wood chips
8 (1-oz.) whole-wheat bread slices
5 teaspoons canola mayonnaise
1 heirloom tomato (about 6 oz.), cut into 8 slices
8 romaine lettuce leaves, cut in half horizontally
Added sugars 3g
Calcium 17% DV
Potassium 16% DV
How to Make It
Preheat oven to 400°F. Whisk together tamari, maple syrup, smoked paprika, and 1 teaspoon pepper in a small bowl. Place tempeh slices on a baking sheet, and brush both sides with tamari mixture.
Pierce 10 holes on 1 side of bottom of a 13- x 9-inch disposable aluminum foil pan. Place wood chips over holes in pan, and place hole side of pan on stovetop burner over medium-high. Heat until wood chips begin to smoke, about 1 minute. (Turn on vent, if needed.) Remove from heat.
Arrange tempeh on opposite side of pan; cover pan with foil. Place pan over medium-high; cook 5 minutes. Remove from heat; uncover.
Place tempeh on a wire rack over a baking sheet, and bake at 400°F until slightly crispy and golden-brown, about 20 minutes, flipping once halfway through.
Place bread slices on oven rack, and toast until golden brown, 4 to 5 minutes.
Spread 1 1/4 teaspoons mayonnaise on each of 4 toast slices, and sprinkle with remaining 1/2 teaspoon pepper. Layer each with tomato slices, lettuce, and 4 slices of tempeh, and top with remaining toast.
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