Vegan BLT

Ingredients:

• 2 slices sprouted grain toast
• 2 tsp vegan mayo
• a few pinches of smoky paprika or chipotle powder
• 4 oz. tempeh, thinly sliced
• 2 tsp tamari
• 2 tsp grade B maple syrup
• a few pinches black pepper
• 1/8 tsp liquid smoke
• 3-5 leaves romaine lettuce
• 2 slices tomato (or a few sliced cherry tomatoes)
• 1/3 cup curried carrot slaw recipe here

Instructions:

1. Whisk the paprika or chipotle powder with the vegan mayo until it dissolves. Set aside.
2. Toss your tempeh in the maple, tamari and liquid smoke, add the black pepper.
3. Heat a skillet over med-high heat and add a drizzle of oil. When the oil is hot, add the tempeh and excess marinade. Note: You could allow the tempeh to marinate in the fridge to absorb more flavor, but this is optional. I never do this for quick lunchtime tempeh.
4. Cook tempeh 1-2 minutes on each side or until browned and edges crisp a bit.
5. Pour tempeh on a plate and start assembling your sandwich. Slather the vegan mayo on the toast and add the lettuce, tempeh, tomato, carrot slaw and some more black pepper if desired. Slice and serve!

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