This is another one of my favorite summer sandwiches, and it is really just a tomato sandwich on steroids. Makes 1 sandwich.
2 slices toasted whole-wheat bread
2 slices tempeh bacon
sliced tomato
sliced avocado
lettuce
vegan mayonnaise to taste
freshly ground black pepper to taste
Spray a non-stick frying pan with a little oil and heat over medium-high heat. Add the tempeh bacon slices and cook for 2 to 3 minutes on each side or until lightly browned.
Spread each slice of toast with mayonnaise. Add tempeh bacon, tomatoes, avocado, lettuce and pepper.
Pictured with yellow tomatoes and multi-colored leaf lettuce.
Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.
Variations
- Replace the mayonnaise with Mango Guacamole or use guacamole, instead of avocado.
- Use spicy mustard, hummus or other spreads instead of mayonnaise.
- Add a few slices of pickles.
More information for Bacon Avocado Lettuce and Tomato Sandwich recipe:
- Prep time: 5 min
- Cook time: 5 min
- Total time: 5 min
This is my standard summer salad when I want a light, quick lunch with vegetables and some protein. I usually make a batch of Italian Marinated Tempeh in advance and then have it available for a few salads throughout the week.
Makes 2 to 4 servings.
4 cups of lettuce or spinach
1/2 cup shredded carrots
1 sliced tomato or cherry tomatoes
1/2 sliced avocado
1/4 cup pumpkin seeds
1 cup Italian Marinated Tempeh
Annie’s Naturals Goddess Dressing to taste.
Toss the lettuce, carrots, tomato, pumpkin seeds and tempeh together. Top with sliced avocado and serve with Goddess Dressing.
Variations
- Use packaged tempeh bacon if you don’t want to make marinated tempeh.
- Avocado and tomatoes are great in the summer, but during the winter, you’ll want to experiment with other vegetables.
- Top with balsamic vinegar and olive oil or another favorite salad dressing, instead of Goddess Dressing.
- For a low-sodium version, use the low-sodium variation of the Italian Marinade and serve with olive oil and balsamic vinegar to replace the Goddess Dressing.
- Can be easily made gluten-free by choosing an appropriate salad dressing and brand of tempeh.
More information for Tempeh Salad recipe:
- Prep time: 5 min
- Total time: 5 min
Serve with tortilla chips and salsa or as a topping for many salads. I even use it in place of mayonnaise on sandwiches, and it’s great on BLTs. This makes a great side dish for parties or as an appetizer or snack. Makes 6 to 8 servings.
2 avocados
1/4 cup chopped red onion
1/2 cup chopped mango
1/2 lime (squeezed for lime juice)
cayenne pepper and salt to taste
4 sprigs of fresh cilantro (chopped)
Scoop the avocados out of the shells, but save the pits. Lightly mash with a fork in a small mixing bowl. Add onion, mango, salt, pepper and lime. Stir to combine. Garnish with chopped cilantro before serving.
If you are keeping the guacamole for a while, throw the pits on top of the guacamole to slow the browning process.
Variations
- Omit the mango for a more traditional guacamole.
- Add some extra cilantro just for fun.
- Someone here in this house likes to replace the onion with garlic, but the garlic always seems a little overpowering to me.
- Can be easily made low-sodium and gluten-free.
More information for Mango Guacamole recipe:
- Prep time: 10 min
- Total time: 10 min
Vegan Food That Isn't Weird
This is another one of my favorite summer sandwiches, and it is really just a tomato sandwich on steroids. Makes 1 sandwich.
