Tag Archives: avocado

Bacon Avocado Lettuce and Tomato Sandwich

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
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.


  • 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

Tempeh Salad

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.


  • 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

Mango Guacamole

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.


  • 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