From eatingbirdfood.com
Vegan Breakfast Sandwich with Tempeh Bacon
Ingredients
For the tempeh bacon
- 8 oz Lightlife Original Tempeh
- 1/4 cup low-sodium tamari or soy sauce
- 1/4 cup avocado or olive oil
- 2 tablespoons maple syrup
- 1/2 tablespoon liquid smoke
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the sandwich
- 1 1/2 cups torn/chopped kale
- 1/2 teaspoon olive oil
- 2 whole grain english muffins
- 1/4 avocado
- 1-2 tablespoons almond butter
For serving
- sea salt
- black pepper
Steps
- Cut tempeh into ¼ inch thick strips or slices.
- Add ¼ cup tamari, ¼ cup oil, 2 tablespoons maple syrup, ½ tablespoon liquid smoke, 1 teaspoon paprika, ½ teaspoon garlic powder and ¼ teaspoon black pepper to a shallow dish. Whisk together with a fork and add tempeh slices. Cover and let marinate in the fridge for at least 1 hour or up to 3 hours.
1-3 hours
- Preheat oven to 400°F. Arrange tempeh slices in a single layer on a baking sheet lined with parchment paper or foil. Pour any leftover marinade over tempeh and bake for 15 minutes. Toss tempeh and bake for another 5-10 minutes, or until tempeh is crispy.
20-25 minutes
- While tempeh is baking, add ½ teaspoon oil and 1 ½ cups kale to a skillet on medium heat. Sprinkle with salt and ¼ teaspoon pepper and cook until kale is bright in color and a bit charred or crispy. This should take about 5 minutes.
5 minutes
- Toast your 2 english muffins. Once toasted, smash ~½ avocado on one half and sprinkle with a little sea salt. Spread 1-2 tablespoons almond butter on the other half. Layer 1 ½ cups kale and 3-4 pieces of sliced tempeh bacon on top of the mashed avocado and top the sandwich with the almond butter half. Repeat to make second sandwich and enjoy!
Nutrition
Per serving
- kcal
- 519
- protein
- 22 g
- carbs
- 46 g
- fat
- 29 g