LGBT (Tempeh Guacamole BLT)

Source

Reddit/r/veganrecipes

Equipment

Ingredients

Serving Ingredient Notes
1 package Tempeh Sliced thin
1 tbsp Smoked paprika  
1 tsp Garlic powder  
1 tsp Onion powder  
2-4 tbsp Olive oil For roasting and frying
To taste Salt & pepper  
1 Tomato Thinly sliced
1 Avocado Peeled, cored, thinly sliced
1 head Butter lettuce Chopped
4 Sandwich buns Ciabatta or wheat
1 bulb Garlic For roasting

Roasted Garlic Dijonnaise

Serving Ingredient Notes
1/2 cup Vegan mayo  
2-3 tbsp Dijon mustard Adjust to taste
1 tbsp Hot sauce Optional
1 tbsp Maple syrup  
Roasted garlic From 1 bulb Squeezed from cloves
To taste Salt & pepper  

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roast the garlic: trim the top off the garlic bulb to expose the cloves. Place on a small piece of foil, drizzle with a little olive oil and sprinkle with salt and pepper, then wrap the bulb and roast on a tray for about 45 minutes. Remove and let rest 10–15 minutes before squeezing the softened cloves into a small bowl.
  3. Make the dijonnaise: to the bowl with the roasted garlic, add vegan mayo, Dijon mustard, hot sauce (if using), maple syrup, and salt & pepper. Whisk until smooth; adjust seasoning to taste.
  4. Prepare buns: lightly butter the sandwich rolls and toast in a pan or oven until golden.
  5. Season and cook tempeh: heat 3–4 tablespoons olive oil in a skillet over medium-high. Stir paprika, garlic powder, and onion powder into the oil, then add tempeh slices. Season with salt and pepper and cook, turning occasionally, until well caramelized and browned, about 6–8 minutes.
  6. Assemble sandwiches: spread dijonnaise on both sides of each bun. Layer tempeh, avocado slices, chopped butter lettuce, and tomato. Top with the bun lid, slice, and serve.