Tempeh BLTs with kimchi, Avocado + Chipotle Mayonnaise
Serves 20 mins prep0 mins cook
Feel free to make these sandwiches to your taste – the exact measurements will vary depending on the size of your bread. I prefer a pan bread with a bit of character from either sourdough or whole grains / seeds. We've been using oatmeal molasses bread from Marla and Josey Baker's Wonderbread (as pictured here).
0 servings
What you need
Instructions
Make the mayonnaise: 2 In a small bowl, stir together the mayonnaise and chipotle puree. Cover and chill until needed. Make the sandwiches: 5 Heat the oil in a wide skillet set over medium heat until it shimmers, then add the tempeh strips and fry on the first side until golden, 1-2 minutes. Flip and fry on the second side until golden, 1-2 more minutes. Remove from the heat and keep warm. Spread the chipotle mayonnaise in a thin coat on each of the four slices of toasted bread. Top two of the slices with the ingredients: 8 tempeh bacon 9 sliced avocado 10 sliced tomato 11 sliced red onion 12 kimchi 13 sprouts 14 lettuceView original recipe