A tempeh-lettuce-tomato sandwich that will put anyone’s BLT to shame
This is another new-ish summer recipe I got from Tracye and Mary McQuirter‘s Ageless Vegan. I know what you’re already thinking: this won’t satisfy your dinner craving. And what’s tempeh, anyway? Here’s what I have to say to you:
Don’t knock it ’til you try it. And, tempeh will put bacon to shame in terms of protein content, ANY DAY.
This is a modified version of the recipe to make 6 TLT sandwiches total, so you can always pull back the ingredients if you just want to try making one or two.
Ingredients
3 x 8oz plain tempeh (I use Tempea Natural Foods‘ original soy)
1 tbsp olive oil
1 tbsp tamari or soy sauce
1 tbsp balsamic or apple cider vinegar
Ground black pepper
3 avocados, halved for each sandwich
2 large tomatoes, sliced for each sandwich
Vegan pesto (see recipe below) or other spread of choice (I also like to add Habibi’s original Toum)
Arugula (or other green leaves of choice)
Vegan pesto
2 c arugula
1/4 tsp salt
1/2 c sun-dried tomatoes, soaked in hot water for 20 minutes and drained
2 tbsp olive oil
2 tbsp pine nuts, cashews, almonds, walnuts, or pecans
2 tbsp nutritional yeast
1 garlic clove, chopped
Combine ingredients into a food processor for 30 seconds.
Directions
Preheat oven 375 degrees F. Line a baking sheet with parchment paper. (If making pesto, make at this time.) Cut the tempeh into 1/8″ thick strips. Place in a medium bowl and coat with the oil, tamari, vinegar, and pepper. Place on a lined baking sheet and bake for 10 minutes. Flip and bake another 5 minutes.
Spread pesto on one or both slices of bread. Add avocado and tomato slices, then tempeh (will be 6-7 slices) and arugula. If you want to make this panini-style, coat a pan with 1/2 tsp olive oil and place the sandwich in the pan. Cook for 5 minutes, then flip and cook for 5 mins. on the other side. Makes 6 sandwiches.
Other tips:
- In the photo, I’m using Silver Hills Bakery’s The Big 16.
- You can use pre-seasoned tempeh, but I don’t find it’s needed with all the other flavours.
- If you aren’t vegan, you can use a non-vegan pesto, but be aware it can taste VERY salty.
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