Saturday, March 22, 2008
Tempeh, Lettuce and Tomato
I finally found hamburger buns that are free of whey and high fructose corn syrup, from a company called Rudi's Organic Bakery. These delicious buns were my inspiration for a vegan twist of a BLT.
I really like the 5 Grain Tempeh from Turtle Island Foods. I cut it into thin slices and pan fried them. I lined the pan with extra virgin olive oil. Then seasoned the slices with coarse ground pepper, cajun spices and seasoning salt. Once they started to get crisp, I flipped them and seasoned their other side (I added a little more oil to the pan). I flipped them one last time to get them crisp and coated with flavor.
On a lightly toasted bun I spread a little veganaise. Then I stacked the tempeh, sliced tomato and lettuce. Simple yet REALLY tasty.
UPDATE (06/01): My husband and I LOVE these sandwiches. I've been making them lately with Dave's Killer Bread (Good Seed - toasted slices). I've also made these with vegan cheddar slices added and/or avocado slices. Soooooo yummy!!!