A delicious smoky tempeh sandwich with roasted garlic dijonnaise, lettuce, and tomato. This vegan treat is reminiscent of a classic BLT, with creamy avocado adding a delightful layer of flavor and texture.
1: Pre-heat an oven to 400°F.
2: Slice the top off the garlic bulb to expose the cloves.
3: Add garlic bulb to a small piece of foil with olive oil, salt, and black pepper, and wrap it up.
4: Place the wrapped garlic bulb on a tray and roast in the oven for 45 minutes.
5: Butter your sandwich rolls and lightly toast them in a convection or toaster oven.
6: Prepare all your produce.
7: Place a pan over medium-high heat and add olive oil, heating until it's barely smoking.
8: Add paprika, garlic powder, and onion powder to the oil and stir.
9: Add tempeh slices with salt and pepper and cook until well-caramelized, about 6-8 minutes.
10: Remove the garlic bulb from the oven, allow it to rest for 15 minutes, then squeeze roasted cloves into a bowl.
11: Add the remaining dijonnaise ingredients (plus salt and pepper to taste) to the bowl and whisk together.
12: Add dijonnaise to the inside of each bun, then layer tempeh, avocado, lettuce, and tomato.
13: Place the top bun, slice in half, and enjoy!
