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Adult Vegan “Bacon” Lettuce and Tomato Wrap
A No-Meat "Meaty" Sandwich that Melts in your Mouth

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Adult Vegan “Bacon” Lettuce and Tomato Wrap

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Ingredients

Adjust Servings:
1 package, cup into 1/4 inch slices Tempeh
Marinade
1/4 cup Tamari, Liquid Aminos, or Soy Sauce
1/4 cup Pure Maple Syrup
3 Tablespoons Vegan Worcestershire Sauce
2 Tablespoons Liquid Smoke
2 teaspoons Sriracha
1 teaspoon Fresh Ground Pepper
Sandwich
4 Vegan Wrap/or Tortilla
3 cups Arugula
1, sliced thin Hot House Tomato
1, sliced thin White Onion
Maple Dijon Sauce
1/4 cup Low-Fat Vegenaise or Silken Tofu *if you are following a low-fat vegan diet, choose silken tofu or leave it out completely
2 Tablespoons Dijon Mustard
3 Tablespoons Pure Maple Syrup

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Cuisine:

An adult version of a traditional BLT, 'veganized' for your pleasure. The smokey, maple flavors are so delicious, you may want another sandwich.

  • 35 minutes
  • Serves 4
  • Easy

Ingredients

  • Marinade

  • Sandwich

  • Maple Dijon Sauce

Directions

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I remember bacon, lettuce, and tomato sandwiches from my childhood. My dad used to beg my mom to get thick cut bacon from the butcher, and she would cook it in the oven until the whole house smelled like bacon.

Today, that smell turns my stomach, but the combination of maple flavors, the lettuce, tomato and the crunchy bread bring back fond memories.

Since changing to eating a plant-based diet, tempeh has become one of our favorite sandwich staples. Low in fat, high in protein, and absorbent, tempeh takes on the flavors of any marinade or sauce you use.

Over the last 15 years, I have made and eaten many types of vegan “bacon” or “facon,” but I can say tempeh ‘bacon’ is my favorite. I marinate it for a day or two, shaking the container from time to time. I enjoy it grilled as much as I do baked, and it is easy to prepare.

My version on a TLT, or Tempeh, Lettuce and Tomato Wrap has a little adult flare. I use arugula, instead of lettuce, for a peppery taste to compliment the tempeh. And I also add onion simply because we love it. Instead of a traditional mayo, I use a maple mustard sauce to bring it all together.

I also roll it up in a wrap and cook it until it is golden brown in the panini maker.

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Steps

1
Done

Tempeh

Combine marinade ingredients.
Slice tempeh in 1/4 inch slices (width wise)
In an airtight container, pour marinade over tempeh.
Cover and marinate for 1 day or more.

2
Done

Prepare Mustard Dijon Dressing

Combine all ingredients.
Whisk together.

3
Done

Cooking Tempeh

Preheat oven to 375 degrees.
Line a baking sheet with parchment paper or a silicone baking mat.
Lay each piece of tempeh individually on the baking sheet, not touching each other.
Bake for 30 minutes uncovered.
(you can also grill the tempeh on a grilling mat on a gas grill)

4
Done

Prepare the Sandwich

Preheat panini maker to medium high.
Lay the wrap or tortilla flat.
Spread the center with maple dijon sauce
make a single layer of tempeh in the middle.
Place tomatoes on top on the tempeh.
Place onions on top of the tomatoes.
Top with arugula.
Roll the sandwich by hold in the sides in and rolling forward.
Place sandwich on panini maker; cook for 10 minutes.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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