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Home Β» recipes Β» Sandwiches

Spicy Vegan BLT. Summertime Picnic Approved. {video}

by Kathy Patalsky Β· updated: Mar 23, 2020 Β· published: Jun 20, 2014 Β· About 3 minutes to read this article. 13 Comments


Pack a picnic and find some sunshine! I promise, your computer will not miss you at all. In fact, he (or she?) may actually enjoy the techie "sleep" sesh. Now if getting out there in the fresh air and sunshine poses a challenge to your type A, I-can-never-get-enough-work-done-even-in-summertime mentality, well here is a bit of motivation for you, soul sister (or soul bro.)

Today's Homework: A picnic. Simple. Easy. Just one afternoon of fresh air breezes, blue sky for miles, birds overhead and sunshine in between your toes. A picnic. You can do this. Make a plan. Pack a bag and get out there. This Vegan BLT with curried carrot slaw, smoky tempeh bacon, crisp romaine lettuce leaves, spicy chipotle or smoky paprika "mayo" on toasted sprouted grain is just the recipe inspiration you need. Side of lime-coconut water, and you are golden...

Need some step-by-step help? Watch my video! Oh and I personally think the last 5 seconds are the most inspiring for a calm, happy, cozy sunshine day.

Grab my curried carrot slaw recipe here!

Vegan BLT

By Kathy PatalskyPublished 06/20/2014Vegan BLT
Make a vegan BLT with spicy mayo, tempeh bacon and carrot slaw and have a very healthy happy plant-based lunch!

Ingredients

  • 2 slices sprouted grain toast
  • 2 teaspoon vegan mayo
  • a few pinches of smoky paprika or chipotle powder
  • 4 oz. tempeh, thinly sliced
  • 2 teaspoon tamari
  • 2 teaspoon grade B maple syrup
  • a few pinches black pepper
  • β…› teaspoon liquid smoke
  • 3-5 leaves romaine lettuce
  • 2 slices tomato (or a few sliced cherry tomatoes)
  • β…“ cup curried carrot slaw recipe here

Instructions

  1. Whisk the paprika or chipotle powder with the vegan mayo until it dissolves. Set aside.
  2. Toss your tempeh in the maple, tamari and liquid smoke, add the black pepper.
  3. Heat a skillet over med-high heat and add a drizzle of oil. When the oil is hot, add the tempeh and excess marinade. Note: You could allow the tempeh to marinate in the fridge to absorb more flavor, but this is optional. I never do this for quick lunchtime tempeh.
  4. Cook tempeh 1-2 minutes on each side or until browned and edges crisp a bit.
  5. Pour tempeh on a plate and start assembling your sandwich. Slather the vegan mayo on the toast and add the lettuce, tempeh, tomato, carrot slaw and some more black pepper if desired. Slice and serve!

Yield: 1 sandwichPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 05 mins. Total time: 15 mins. Tags: sandwich,vegan,lunch,tempeh,blt

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About Kathy Patalsky

Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Recipe Rating




  1. Shannon Fickling says

    July 22, 2014 at 8:33 am

    Guys, I make something almost exactly like this. It's so good. I'm glad I finally found a vegan protein I like. Anyways, I have two tips.
    1. Make enough for leftovers and cook the leftovers with your favorite BBQ sauce (mine is Sweet Baby Rays, and I'm pretty sure it's vegan) and serve on a Hawaiian bun (not vegan) or dinner rolls.

    2. If you want your tempeh really thin, put your knife sideways and cut very small peices off the top, going from left to right. It takes a bit more time but it's good if you are like me and prefer crispy over chewy. It's sort of a personal preference thing. The way Kathy does it is good also but I'm so picky about texture.
    Thanks for the recipe. I think I will be bringing this on my next picnic. πŸ™‚

    Reply
  2. 7iThor says

    June 27, 2014 at 6:13 pm

    This video looks so professional. Great job! I love the step by step seeing how it is done format.

    Reply
    • Kathy Patalsky says

      June 28, 2014 at 12:27 am

      thank you!!!! that makes my day.

      Reply
  3. RockMyVeganSocks says

    June 23, 2014 at 11:54 pm

    You are too cute! Love the videos =)
    Oooh liquid smoke where have you been all my life? I just recently discovered it and have been putting it in damn near everything. I was just thinking of making some sammiches this week and I really need to add the liquid smoke to my tempeh.

    Reply
    • Kathy Patalsky says

      June 28, 2014 at 12:28 am

      aw thank you! it is the best #liquidsmoke πŸ™‚ it is also dreamy in pea soup

      Reply
  4. Polina says

    June 21, 2014 at 3:19 pm

    This recipe is so bright and rich in flavour! I rarely watch videos, but yours are an exception, you are so natural and charismatic. And last few seconds...I am in love with you cat)))Again and again)

    Reply
    • Kathy Patalsky says

      June 28, 2014 at 12:28 am

      aw thank you so much! that is such a nice compliment. kitties say thank you πŸ™‚

      Reply
  5. Warm Vanilla Sugar says

    June 20, 2014 at 11:45 pm

    This sandwich looks soooo dang good!! LOVE!

    Reply
    • Kathy Patalsky says

      June 28, 2014 at 12:28 am

      thanks lovely!!

      Reply
  6. A.L. says

    June 20, 2014 at 11:10 pm

    First of all: this looks DELICIOUS. I will be trying this very soon. As in, I'm willing to do a Whole Foods run just to get some of the ingredients for this, ha ha! πŸ™‚ Secondly, I think all of your videos are really fantastic, but this one was especially well made, in my opinion. I really enjoyed the brief footage of Sochi sleeping as well πŸ™‚

    Reply
    • Kathy Patalsky says

      June 28, 2014 at 12:29 am

      haha yay and thank you!

      Reply
  7. BabyJune says

    June 20, 2014 at 10:37 pm

    Oh my gosh that sounds amazing! Love that it is spicy too. Definitely have to try this! πŸ™‚

    Reply
    • Kathy Patalsky says

      June 20, 2014 at 10:57 pm

      Thanks! Hope you do BabyJune!

      Reply

Hi, I'm Kathy! I'm so glad you are here! I've been sharing my vegan life and recipes here on the blog since 2007...

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