BLT: a classic sandwich loved by many, but I bet you this TBW (Tempeh, Basil & Watermelon Sandwich) will have you questioning what you ever loved about the ordinary BLT in the first place!
This vegan sandwich explodes with flavor. I mean, subbing the mayo with pesto is already a bold and delicious start…
…but when you switch out the lettuce and tomato for fresh Basil and Watermelon, you’re taste buds will never be happier!
The Tempeh ‘Bacon’ is smokey, mapley, tender on the inside, crispy on the outside and sooo satisfying.
For such a quick and simple recipe, you’d be very pleased with the outcome!
Tempeh, Basil and Watermelon Sandwich
For such a quick and simple recipe, you'd be very pleased with the outcome of this sandwich!
- 8 oz package tempeh , cut into strips
- 1/4 cup liquid smoke
- 3 tbsp maple syrup
- 1 tbsp coconut oil
- 3 cups fresh basil , moderately packed
- 1/3 cup pine nuts
- 1/4 cup olive oil + a little extra for greasing pan
- 2 large garlic cloves , peeled and chopped
- juice from one lemon
- 3/4 tsp salt
- 4 slices of bread ( I use New Cascadia's Brand - vegan and gluten free!)
- watermelon cut into circles using a measuring cup, cut into strips or slices
- fresh basil
Mix the liquid smoke, maple syrup and coconut oil together thoroughly and pour on top of tempeh strips. Let marinate for at least 30 minutes up to overnight. Cook on the stove top for 3 minutes on each side, bake in the oven for 15 minutes on each side at 375 degrees F, or grill for 3 minutes on each side.
Add the basil, pine nuts, olive oil, garlic, lemon juice and salt to a food processor and process until smooth. Store in the refrigerator until ready for use.
Assemble sandwich with however much you'd like of the tempeh, pesto, watermelon and basil. Enjoy!!