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Lightlife original tempeh recipe - Tempeh BLT


For years, I would buy the Lightlife Smoky Tempeh Strips. I loved them! I would make Veggie BLT's with it. Then, I got serious about trying to heal my intestines and spent countless hours doing research on ingredients that do damage to the gut microbiome. Read my post here on what some of them they are and how they are being used in many plant based foods. Well, I was sad to see that the Lightlife Smoky Tempeh Strips contain xanthan gum. There's lots of published research from peer-reviewed studies that show it's one of the ingredients that damage the gut microbiome. So I won't buy it anymore. I also like the Tofurky Smoky Maple Bacon Tempeh Strips, but they are hard to find near me (they don't contain the ingredients I try to avoid). So I had to find another option, and I did!

Now , I buy the Lightlife Original Tempeh. It's widely available in stores like Publix and Target, and it's versatile. I set out to make it like the smoky bacon ones, so that I could still make veggie BLT's. It's so easy to do that I will use one package and make pretty much the same lunch 3-4 times per week. It's fast, tasty, and healthy. I don't measure anything when putting together the sauce. I literally eyeball it and put what I want, mix the sauce together and coat the tempeh strips with it. The Lightlife Original Tempeh contains just Cultured Organic Soybeans, Water, and Organic Brown Rice. Perfect!

Lightlife Original Tempeh Recipe - Veggie BLT

What you need:

Cut strips of the original tempeh (about 5-6 strips per sandwich)
Bread for the sandwich
Vegan mayo

For the sauce: Mix together some ketchup, with a dash of agave or maple syrup, and a dash of apple cider vinegar. If you wish, you can add a dash of liquid smoke (although the research is iffy on that and some people avoid it). 

What to do:
Turn the oven on 400 degrees. Coat both sides of the tempeh strips with the sauce and place on the pan. I do spray it lightly with olive oil before I put them on there, but that's optional. Bake it for 18-20 minutes, turning the strips over halfway through. I like mine a little dark and crispy on the edges, but you may not and want to take it out closer to the 18-minute mark. During the last couple of minutes while it's baking, toast the bread and top it with the vegan mayo, lettuce, and tomato. Add the tempeh strips when it's done and you have a great veggie BLT!


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