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Hempeh ‘Bacon’, Arugula, Tomato Sandwich w/ Arugula Pistachio Pesto (V/GF)

Course Main Course, sauce
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Bunny

Ingredients

Pesto

  • 2 cups fresh arugula moderately packed
  • 1 cup fresh basil moderately packed
  • 1/2 cup raw pistachios removed from shells
  • 2 large garlic cloves peeled and minced
  • Juice from one lemon
  • 3/4 tsp salt
  • 1/4 cup olive oil

Hempeh Bacon

  • 1 pkg. Smoked Salt + Pepper Steak Hempeh (Smiling Hara brand) cut into strips
  • 3 tbsp pure maple syrup
  • 3 tbsp liquid smoke

Other Sandwich Necessities

  • 4 slices sandwich bread (I use Little Northern Bakehouse brand - vegan + gluten-free!)
  • 1 large tomato sliced
  • fresh arugula
  • fresh basil
  • vegan mayo *optional (I use Follow Your Heart’s brand)

Instructions

  1. Start by marinating the hempeh. In a medium-large bowl, whisk together the maple syrup and the liquid smoke until combined. Add the hempeh strips to the marinate, making sure all the strips are covered in the marinate. Cover and place in the refrigerator for at least 20 minutes, or overnight. (longer the better!) After marinating, add the hempeh bacon slices to an oiled pan over medium-high heat. Cook on each side for 3 minutes, or until browned. 

  2. To make the pesto, combine all of the ingredients in a food processor and process until smooth. 

  3. To assemble the sandwich, spread a layer of optional vegan mayo on the bottom slice of bread, top it with a mix of arugula and basil, then the hempeh bacon, slice of tomato and then spread the pesto on the top slice of bread and enjoy!