A.L.T.: Avocado, Lettuce & Tempeh "Bacon" on Rye

Yes, I make my own tempeh “bacon.”  Seriously.  It is so easy and great as the main ingredient in this sandwich or as a side.  Avocado.  Lettuce.  Tempeh Bacon.  A.L.T.   Alternative.  Get it?!

Tempeh “Bacon”
1 package tempeh
1/4 cup tamari
1/4 cup maple syrup
2 tablespoons apple juice

1 avocado, sliced
1 small carrot, grated
Bibb lettuce leaves
4 slices of Levy’s Seeded Rye Bread
Earth Balance
Safflower Oil

Slice the tempeh the short way as thin as you can.  In a shallow but wide dish, whisk together the tamari, maple syrup, and apple juice.  Lay the tempeh slices in the dish and slosh it around to get the tempeh coated on all sides.  Marinate it for 4 to 5 hours.  This will soften up the tempeh as well as give it time to absorb the flavors.

In a skillet, heat up safflower oil on medium high heat.   Set the tempeh strips in the oil and let it go for 7 or 8 minutes.   Turn them over and cover the tempeh with the rest of the marinade.  Let it go until the strips are carmelized.  The excess marinade will cook off.  

While the tempeh is cooking, cut the avocado in half and take out the pit using your knife.  With the tip of a big knife, slice the avocados in small slivers inside the shell.  Using a spoon, gently scoop out the slices and set aside.  Tear off a couple of pieces of lettuce and grate the carrot with a box grater.

When the tempeh is done, place it on a paper towel to absorb any excess oil.  

To assemble the A.L.T., toast the bread.  Spread Earth Balance and Veganaise on each side.  Place the lettuce on one side.  Add the grated carrots, avocado and top with tempeh.   Eat it!

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