This recipe is quite a twist on the infamous BLT – and when I say quite a twist, I mean that I simply swapped tomatoes for red peppers, and used tempeh instead of bacon. I found this recipe for tempeh bacon on Chez Bettay’s blog, The Vegan Gourmet. God, her recipe is incredible! Using it as a base, I made my own swaps and was floored with the outcome. I basically couldn’t stop raving about it all weekend. And then the two main men in my life had me make it for a SECOND time, to which I happily obliged because hello, now I could enjoy what could only be described as pure ecstasy all over again. BLPs ALL AROUND.
Oh, and there are some potatoes, too. They aren’t half as exciting as the BLP, but I promise they are delicious.
The BLP Recipe
Adapted from Chez Bettay.
You will need:
- 1/2 block tempeh (or about 12 thin strips)
- 3 tbs pure maple syrup
- 1 tsp liquid smoke
- 1/4 cup apple cider vinegar
- 3 tbs soy sauce
- 1 tbs coconut oil (melted)
- 1 tsp cumin
- 1 tsp packed brown sugar
- 1/2 tsp red pepper flakes
- 1/4 tsp paprika
- 1/4 tsp pepper
- Toasted bread of your choice
- Toppings: Lettuce, red pepper, and Earth Balance mayo
Step 1: Tempeh Prep
Simply cut these bad boys into strips,
Step 2: Makah’ Da Bacon
This sauce is what makes the tempeh so freaking’ finger-licking good (seriously, I probably licked my fingers more than I should have. Thank God Joe loves me). Over low heat, add all 10 ingredients. Once the coconut oil is melted in the pan, add your strips of tempeh. Cover with lid and let sit for 5 minutes, simmering so that the tempeh can marinade. After the first 5 minutes, flip tempeh and give it another 5.
Turn up the heat. Blast it on medium and take the cover off. Let the tempeh sit for as long as it takes the sauce to dry up. You can flip in between to keep the tempeh from burning, too. Keep an eye on it!! You have been warned.
Step 3: BLP Time
Now that your tempeh is all sticky and sweet, it is time to put together that damn sandwich. Toast the bread, slap on the vegan mayo, lettuce, and red pepper.
Rosemary Potatoes Recipe
Okay, moving onto our side of rosemary potatoes! These are super simple, but were super flavorful, so why not share?
You will need
- 3 large potatoes, or 6 smaller ones (I am obsessed with the multi-colored potatoes from TJ’s)
- Olive oil
- Rosemary sprigs
- Salt and pepper, to taste
Slice potatoes into little wheels (see below) and display in round oven-safe plate. Drizzle olive oil on bottom, and over top. Season with rosemary sprigs, salt, and pepper. Oven on 375 F, for about 25 minutes (or until those suckers are crispy). Yeah, that’s it.
Now THAT is what I call a vegan dream dinner.
Okay, now I am going to beg you. PLEASE GIVE THIS RECIPE A TRY. You will not be sorry, guys!! I can’t be sure, but I think tempeh bacon saved my life. xx Bianca