TLT Sandwich – Tempeh-Lettuce-Tomato
Ideal Gluten-FreeVegan Sandwich
When I am craving something cooked or creating a Meatless Monday meal for my family, this sandwich always hits the spot.
Tempeh is made from fermented soybeans, much easier to digest and considered a better alternative to tofu and textured soy-based “meats.” Always source out organic to guarantee that the soy is non GMO.
While I doubt that my husband will ever eat as much of a plant-based diet as I do, he really does love having these satisfying meatless options. This TLT is also a crowd-pleaser; Something I make often for guests who are intrigued by my Raw Fusion Lifestyle.
Source out some great gluten-free bread. We are blessed to have a couple of bakeries here in Florida that specialize in millet bread, which I think is a superior alternative to the loaves made with gluten-free flour, which is often highly processed. Vegenaise is my favorite vegan mayo, particularly the Grapeseed oil version. Occasionally I make a raw version (see recipe below) to make this meal even more raw fusion. You can buy “Fakin’ Bacon” a thinly-sliced, flavored tempeh but I prefer to slice myself, saute in coconut oil and add a few drops of Colgin Natural Liquid Smoke (hickory-flavored) and some organic maple syrup. Either way, this sandwich is a winner!
Dr. L J’s TLT – Tempeh-Lettuce-Tomato
Watch me make this on NBC’s Daytime Show, along with almond milk! Then scroll down for the recipes.
8 slices of gluten-free bread, lightly toasted
1 package tempeh or “Fakin’ Bacon”
3 TB. extra virgin coconut oil
1-2 TB. organic maple syrup
1-2 tsp. Colgin Natural Liquid Smoke (hickory or mesquite)
2-3 TB. vegenaise or Creamy Green & White Mayo (below)
1 large tomato, sliced
4 large romaine or butter lettuce leaves
Optional: sufnlower alfalfa or radish sprouts for garnish
Directions: Slice tempeh into thin pieces (but not so thin that they will crumble) and saute in coconut oil. As they brown, add the liquid smoke and maple syrup and cook until crisp but not burnt. Drain on plate (if you put them on a paper towel they will stick) while you spread the mayo on the bread and place the veggies on one slice. Pile on the browned tempeh and sprinkle on some sprouts. Cut diagonally and serve.
Creamy Green & White Mayo
1/2 cup raw cashews (soaked 20 minutes and drained)
1 large avocado
2 TB. apple cider vinegar
2 medjool dates, pitted
1 garlic clove
2 TB. of lemon juice
Sea salt & pepper to taste
Optional: Drizzle in 1-2 TB. olive oil while blending to make it creamier. Add a dash of cayenne to spice it up.
In a food processor or high-speed blender, combine all ingredients until creamy. Add salt and pepper to taste.