The TLT

November 23, 2008 at 12:09 am 11 comments

tempeh-lettuce-tomato-sandwich
This is my most recent love. The TLT. Tempeh Lettuce Tomato…but with a twist. The tomatoes are roasted, which gives it a deliciously sweet flavor, and the tempeh marinade is amazing. If you’ve been scared of using tempeh, this would be a great recipe to start with. You can find tempeh in the freezer or cooler at your natural foods store, or most large grocery stores. Don’t be worried when you open it and it looks “moldy”. Tempeh is fermented soybeans…hence the moldy look. It’s still good. Don’t throw it away! The best way to describe it is kind of nutty and chewy…with more of a “meat” texture for those of you who have family members who need that πŸ˜‰ It’s also high in protein

Here are a few tips:

  • I’ve tried marinating both for 4 hours and also overnight. The overnight marinade is MUCH tastier. Just cover it and throw it in the fridge.
  • The recipe calls for just avocado as the condiment, but I REALLY like veganaise, so I added some of that too. It totally changes the flavor. LOVE it.
  • You wouldn’t have to roast the tomatoes…it does add one more step, but they are super tasty.
  • Some seedy whole grain bread works best.
  • Although this seems like a really involved recipe just for a sandwich, it’s soooo worth it. And once you make it once, you get the hang of it and it goes super fast. I usually prepare everything the night before or the morning of and have it for lunch.

TLT Sandwich Recipe
From this amazing webiste. They update frequently…so check it out!

3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers (optional)

8 ounces of tempeh, cut into 1/3-inch thick strips
(I use the tempeh that is made of soybeans, brown rice, and a mixture of other grains)

1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt

1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted

Preheat oven to 350F degrees.

marinating-tempehWhisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8×8 baking dish (or something comparable) – you want a dish that is just big enough to hold the tempeh in a single layer – this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.

roasting-tomatoesWhile the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don’t have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.

To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.

Makes four sandwiches.

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Entry filed under: Entree, Sandwich, Tempeh, Vegan.

Raw Food and Pregnancy Something From Nothing

11 Comments Add your own

  • 1. Denise  |  November 23, 2008 at 3:30 pm

    This is the first thing I made from her website… and it rocked! As I sit here making my grocery list for the week I think we have to have these again. This time I won’t roast the tomatoes. I think the kids would like them better raw, and maybe the sandwich would hold together better. This is just about the best sandwich ever! She also has a potato casserole made with cashew cream instead of soy/dairy that you HAVE to try!

    Reply
  • 2. livelightly  |  November 23, 2008 at 9:30 pm

    I knew that would be one you would like! I’ll try fresh tomatoes next time. Yum! The potato casserole sounds delish.

    Reply
  • 3. Lisa  |  November 24, 2008 at 3:53 pm

    This sounds incredibly delish!!! I haven’t yet found a recipe that I like tempeh in but I’ve never marinated it, so I am definitely going to try this one!!!!

    Reply
  • 4. livelightly  |  November 24, 2008 at 3:55 pm

    Lisa…yes, marinating makes it taste 100 times better. It’s similar to tofu in that respect. They take on the taste of whatever they are cooked in. Enjoy!

    Reply
  • 5. Mrs. Fun  |  November 25, 2008 at 4:21 pm

    After skimming through your blog I know i have a lot of reading and note taking to do. I am not a huge fan of meat. I eat chicken, turkey and tuna. Can’t stomach red meat unless its an in n out hamburger. my family loves meat though.
    Thanks for sharing πŸ™‚

    Reply
  • 6. Freya Sykes  |  December 5, 2008 at 4:44 am

    Saw the picture on Flickr and came over that way…having never wandered in to the world of Veganismn before I’d never heard of Tempeh before but I’m going to give it a try now with this recipe…sounds lush! You could have a convert here! πŸ™‚

    Thanks for sharing the recipe and the tips about how Tempeh should look etc! πŸ˜‰

    Reply
  • 7. Steves Happy Diet  |  December 7, 2008 at 10:29 pm

    Wow this looks delicious. I’m going to post it on my diabetes recipes blog if that’s ok with you.

    Reply
  • 8. Quinton Diets  |  December 9, 2008 at 2:51 am

    This recipe looks amazing, thanks! We need more Happy Foody!

    Reply
  • 9. Amberr  |  December 22, 2008 at 2:57 pm

    So do you know of anywhere to get Tempeh in WDM the only place I could find was Cambells downtown.

    Reply
    • 10. livelightly  |  December 23, 2008 at 1:33 am

      Hi Amber! I’m pretty sure HyVee on Mills Civic carries it in the organic section. Check in the freezer…by the frozen breads, etc. I’m almost positive they have it. If they don’t, try that new place with the patio right off of 60th. Can’t remember the name…they have groceries and a deli. They have to have it.

      Reply
  • 11. Anne @ Pink Galoshes  |  January 6, 2009 at 11:52 pm

    What a great recipe, and easy to follow as well. I am always looking for good tempeh recipes!

    Reply

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