Who’s ready for another a scrumptious recipe from an awesome food blogger? If you haven’t made Stephanie’s Red Lentil Fritters yet, definitely check those out!

Today the very talented Emilie is sharing a simple recipe for a plant-based spin on the classic BLT using tempeh (fermented soy). Emilie is going to school to become a registered dietitian nutritionist and is a seriously amazing vegan recipe developer and blogger (I only wish I was as cool as her when I was in undergrad). Definitely check out her beautiful blog (and Instagram) for more recipes and tasty food inspiration. 

A little while back I wrote a guest post for her blog about practicing intuitive eating as a vegan. It offers some key strategies for letting go of food rules and embracing the abundant side of veganism rather than restriction. Give it a read and let me know what you think!


Hi everyone! My name is Emilie, and I’m the blogger over at EmilieEats.com. I’m a full-time student (RD to be!), plant eater, blog/biz owner, DIY-er, and cat mom. I’ve been blogging plant-powered recipes for 2 years now and have been vegan for about 2 years as well. It has been quite the journey, complete with its ups and downs, but I wouldn’t change anything!

I found Taylor when I was looking for dietitians who were practicing both sustainable veganism (rather than crazy fads of plant-based eating) and intuitive eating. I read her blog and said, Yes! This is the kind of dietitian I want to be! We bonded over our love of cats and plants, and now I’m sharing this VEGAN BLT SANDWICH with all of you. Can’t you tell I love food?

I try to make my recipes as simple as possible so people don’t get scared off when they see the ingredient list and directions. We’ve all been there, right? You see a recipe you reallyyyy want to make, but the ingredient list is about 30 lines long and the prep time is 2 hours. Sorry not sorry, but ya girl doesn’t want to eat dinner at 10 p.m. every night (though I won’t turn down vegan pizza and ice cream at 10 p.m.).

Less cooking time means less time from skillet —> mouth (always a good thing) AND more time doing other fun things, like hiking, painting, dancing, or, if you’re a student like me, studying. Agh. Anyways, it only takes about 15 minutes to whip up this flavorful tempeh bacon, which is absolutely delicious on just about anything – savory oatmeal, salads, baked potatoes. The ideas are endless – no 🐷 required.

 

Then you just layer on all of your other sandwich stuffings, and you’re good to go! I went with lettuce, tomato, sprouts, avocado, and hummus (or vegan mayo). I forgot how satisfying sandwiches can be, so I will be making this BLT on repeat. It’s perfect to pack for work or school, or to enjoy during a weekend picnic!

I hope you all love this simple BLT sandwich recipe! If you want more vegan recipe ideas, I’d love to have you over at EmilieEats.com – we’re always cooking something delicious. Thanks so much to Taylor for letting me post on her blog!

Enjoy, fellow plant lovers 🌱

 

Recipe: Vegan BLTs

 

Makes 4 sandwiches

 

1/4 cup soy sauce or liquid aminos
2 teaspoons hot sauce
2 teaspoons olive oil
2 teaspoons maple syrup or agave nectar
1 teaspoon liquid smoke (optional)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1 8-ounce package tempeh, thinly sliced
8 slices whole-grain bread
1/2 cup hummus or vegan mayo
Romaine lettuce
Tomato slices
Avocado slices
Sprouts (optional)

 

1. In a shallow bowl, add soy sauce, hot sauce, olive oil, maple syrup, liquid smoke, onion powder, garlic powder, cumin, and pepper; stir well. Add sliced tempeh in the marinade. Let it sit for 5-10 minutes.
2. In a skillet over medium heat, warm a little oil. Add tempeh to the pan, cooking in two batches if necessary. Cook tempeh until slightly charred, about 3 minutes; flip and cook for another 2-3 minutes.
3. Toast bread.
4. Spread about 1 tablespoon hummus or mayo on each slice of bread. Top with lettuce, tomato, avocado, sprouts, and tempeh bacon. Form 1 sandwich with two slices of bread and enjoy!

 

Emilie is a full-time student, blogger, plant eater and cat mom from Louisiana who shares all of her plant-powered recipes and tips at EmilieEats.com. From sweet potato nachos to chocolate pudding pie, Emilie’s recipes show that eating vegan can (and should!) be fun, delicious and simple. She will be attending graduate school to become a registered dietitian so she can continue to help people love the food that loves them back.

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