Smoky Tempeh BLT

With Lemon Aioli and Baked Sweet Potato Chips

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

Sandwiches, in my humble opinion, are some of the most magical creations - Chief among them, the classic BLT. But all that cholesterol ain’t fun, so we whipped up a vegan BLT that is every bit as smoky, crispy, and delicious to sate your craving. Paired on crisp multigrain bread with fresh lettuce, tomato (duh), and tangy lemon aioli, and served with sweet potato chips. This is a meal that begs to be paired with whatever television show you’ve been dying to get to in your queue. Completely vegan, dairy- and egg-free, and delish.

In Your Box (serves 2)

  • 1 Lemon
  • 3 Head of Butter Lettuce
  • 10 oz. Sweet Potato
  • ¼ tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • Info
    3 Tbsp. Vegenaise
  • Info
    16 Tempeh
  • 1 fl. oz. Liquid Smoke
  • 1 Beefsteak Tomato
  • Info
    4 Thick-Cut Multigrain Bread Slices
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • ⅓ fl. oz. Agave Nectar
  • Nutrition (per serving)

  • Calories
    777
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    On a cutting board, rinse and slice the tomatoes to the thickness you prefer on a sandwich and set aside. Rinse the lettuce leaves and set aside. Peel the sweet potatoes and with a mandoline or handheld slicer (or knife if you’re really good), slice the potatoes to 1/16 inch thick slices and set aside. Slice the tempeh in to ¼ inch strips and set aside.

  • Step 2 - Make the Tempeh
    2

    Make the Tempeh

    In a bowl or shallow marinating dish, whisk together the agave, soy sauce, liquid smoke, paprika, and garlic powder. Place the tempeh slices in to the marinade and move pieces around to ensure even coating. If possible, allow tempeh to marinade for 30 minutes to soak up all the smokiness. Once marinated, pour tempeh and all of the marinade mixture into a skillet over medium-high heat and sauté for 5-10 minutes per side until liquid has evaporated and tempeh is blackened and crunchy. Remove from heat and set aside.

  • Step 3 - Make the Sweet Potato Chips
    3

    Make the Sweet Potato Chips

    Place the sweet potato slices on paper towels in a single layer; sprinkle with sea salt. Let stand for 15 minutes, then blot dry. Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Lightly coat 2 baking sheets with cooking spray or line with parchment or silpat. Working in batches, place sweet potato slices in a single layer on the baking sheets. Bake until crisp, about 20 minutes; sprinkle with sea salt. Let cool on the baking sheets for 5 minutes.

  • Step 4 - Prepare Lemon Aioli and Toast Bread
    4

    Prepare Lemon Aioli and Toast Bread

    In a small dish, combine half the juice of one lemon (or all for a more liquid consistency) and the Vegenaise. Salt and pepper to taste, and if desired, add a little lemon zest to further punch up the fresh flavor. Place in fridge to chill before serving. Toast bread slices to desired crispness and set aside.

  • Step 5 - Assemble Your Dish
    5

    Assemble Your Dish

    On a plate, assemble your sandwich with by slathering the lemon aioli on toasted slices and adding crispy lettuce, tomato, tempeh bacon, and more lemon aioli until the sandwich of your dreams is achieved. Serve with sweet potato chips on the side and dig in!