Summer has suddenly descended on the Midwest, which means I basically want to spend zero time in the kitchen with the oven on. My Instant Pot has become my best friend for any cooking I would normally do on my stove top and while I’m still a salad-hating vegan, I’m rediscovering an old fondness for sandwiches.
Conveniently, Lightlife Foods offered me the opportunity to try their tempeh bacon on the newly popular tempeh, tomato, lettuce and avocado sandwich. If you’re friends with me on Facebook, you might have noticed we spent the weekend in Indianapolis, where we stopped at Whole Foods for several meals, and some Fakin Bacon Tempeh Strips.
See my spin on the classic #TTLA recipe below!
Ingredients:
- Your favorite whole grain bread, toasted
- Vegan Mayo
- Tomato slices
- Fakin Bacon Tempeh Strips
- Spinach (or lettuce, or any leafy green)
- Thickly sliced avocado (try pickled avocado!)
Directions:
-
- Toast your favorite wholegrain bread and spread with vegan mayo.
- Sauté tempeh slices in a lightly oiled cast iron pan for several minutes on each side.
- Top each slice of bread with spinach, tomato, avocado, and warm tempeh.
- Smash together, and consume. I’d suggest enjoying with a strong IPA, we’ve been enjoying Firestone Union Jack IPA.
*this post was sponsored by Whole Foods and Lightlife foods, but as always, all thoughts, comments, and opinions are my own.
Avocados and Ales 
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