A delicious Tempeh BLAT sandwich combining roasted garlic, tempeh, vegan mayo, and fresh vegetables. This vegan sandwich is packed with flavor and cruelty-free ingredients.
1: Preheat an oven to 450°F.
2: Slice the tempeh block in half and boil in salted water for 15 minutes.
3: While boiling, place the garlic bulb in a ramekin with olive oil and a pinch of salt, cover, and place in the oven to roast for 30 minutes.
4: For the bacon marinade, mix together 1/4 cup olive oil, maple syrup, smoked paprika, pickled jalapeño brine, and a few pinches of salt in a small bowl and set aside.
5: Remove the tempeh from water, cool it, then slice into 1/4-inch pieces.
6: Place the tempeh on a roasting tray, brush the marinade over each piece, then place the tray in the oven to roast for 25-30 minutes.
7: Once finished, remove the garlic from the oven and let it cool.
8: Squeeze the cloves out into a separate bowl and mash with a fork.
9: Add vegan mayo, lemon juice, Dijon mustard, and 1 to 2 pinches of salt. Mix together until smooth.
10: Remove the tempeh from the oven when done, brush with remaining marinade, then build your sandwich with the tempeh, roasted garlic mayo, butter lettuce, tomato, avocado, and bread.
