The Amazing “TLT” Vegan Sandwich

You Don’t Have To Be Vegan To Love This Sandwich!

We are halfway through National Sandwich Month, and I couldn’t let this celebration of everything sammies go by without showcasing one of our favorites…The Amazing “TLT” Vegan Sandwich! And trust me, you do not have to be vegan to love this…just ask my family! They would eat this all the time and never miss the meat!

The First “T”

The star of the stuffing for this sandwich is the tempeh (tem-ˌpā), which is made from fermented soybeans. Unlike tofu, it is made from the whole soybean, giving it a very different texture. It has a mild, nutty taste, but it also absorbs the flavor of whatever it is cooked in or marinated with.

The Flavor Busters

To make this beautiful sandwich, we started with sliced onions, minced garlic, and mushrooms. Sauté the onions in avocado oil (olive oil will work as well) on medium heat for 2-3 minutes, then add the garlic and mushrooms, and a pinch of salt and pepper. Cook for another 2-3 minutes or so, until the mushrooms have softened. Add a splash of balsamic and stir. Remove from pan using a slotted spoon and drain on a paper-towel lined plate.

Slice the tempeh in quarter-inch thick slices to get the best cook on it. Heat the oil remaining in the pan to medium-high, then add the tempeh slices and let them cook in that yummy onion-mushroom-garlic goodness. Once they are a deep golden brown (3-4 minutes) turn the slices and cook the other side until golden as well. Remove from pan and set aside.

A Great Bread Is Everything!

It is National Sandwich Month after all…so the bread is key. We used one of our favorites from Silver Hills Sprouted Bakery. Silver Hills is family-owned and operated and has been in business since 1989. Their products are 100% plant-based and non-GMO, and they use sprouted grains in their bread products, which unlocks the nutrients and makes them easier to digest and be absorbed by our bodies. But just as important, their breads are delicious! Let’s face it, if it doesn’t taste good we probably won’t eat it, right? Find out more about Silver Hills Sprouted Bakery products here.

Everything Else Is the Icing on the Sandwich

All that’s left is putting it all together! I like my bread toasted, but that is totally up to you. Spread the vegan mayonnaise on eight slices of bread. There are a number of really good ones, but we usually use Vegenaise because it has a perfect mayo consistency and great flavor.

Place a slice of vegan cheese on four of the slices of bread (Smoked Gouda works really well with the other flavors in this sandwich!). Top each with lettuce, tomato, grilled tempeh, the onion/mushroom mixture, and thinly sliced avocado, then the second slice of bread. BOOM!

This Amazing “TLT” Vegan Sandwich is so good, and your meat eaters will not even know (or care) that it is vegan unless you tell them. Serve it with some fruit and these crispy, crunchy Oven-Baked Zucchini Chips for a perfect sandwich meal!

So, give this one a try and let me know how much you love it in the comments below. And while you’re here please subscribe to the site so you don’t miss the next tasty tidbit!

Happy Eating!

Michele

Print

Amazing TLT Vegan Sandwich

They won't even know (or care) that they are eating vegan with this amazing Tempeh, Lettuce, and Tomato Sandwich with all the bells and whistles.

Course Main Course

Keyword sandwich, vegan, tempeh

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 sandwiches

Author Michele

Ingredients

• 1 onion – sliced
• 4 oz mushrooms – roughly chopped
• 2 garlic cloves – minced
• 1 tbsp avocado oil
• 1 tbsp balsamic vinegar
• 1 pinch salt and pepper
• 8 oz tempeh – in 1/4 inch slices
• 4 lettuce leaves
• 1 tomato – sliced
• 1 avocado – sliced
• 4 tbsp vegan mayonnaise
• 4 slices vegan cheese
• 8 slices whole grain bread

Instructions

1. In a large skillet, heat avocado oil to medium. Add onions and saute for 2-3 minutes. Add mushrooms and garlic and saute until the mushrooms soften – 2-3 more minutes. Add balsamic vinegar and salt and pepper to taste. Remove from pan with a slotted spoon to a paper-towel lined plate.

2. Heat the oil in the pan to medium-high temp and add the slices of tempeh. Cook until they are a deep golden brown (3-4 minutes), then turn the slices and cook until the other sides are also a deep golden brown. Remove from pan and set to the side.

3. Toast 8 slices of bread. Spread 1/2 tbsp vegan mayonnaise on each slice. Top four slices of bread with the cheese slices. On top of cheese, add lettuce, tomato, 2 ounces of grilled tempeh, onion/mushroom mixture, and sliced avocado. Top with second slice of bread. Cut in half and enjoy!

Recipe Notes

Toasting the bread is optional, but it helps keep the sandwich all together!