Vegan TTLA Sandwich with Lemon/Garlic Aioli
Ingredients:
- 4 slices of Lightlife Tempeh
- 2 tablespoons of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1/4 teaspoon of liquid smoke
- 4 ciabatta buns
- 2 tablespoons of Country Crock Olive Oil
- 1/4 cup of Best Foods Vegan Mayo
- 2 cloves of garlic, minced
- 2 teaspoons of lemon juice
- 1/4 teaspoon of garlic salt
- 1/4 teaspoon of black pepper
- 4 lettuce leaves
- 2 tomatoes, sliced
- 1 avocado, sliced
- 1/4 cup of red onion, sliced
- 1/4 cup of sweet pickles, sliced
Instructions:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cut the tempeh into thin slices and place them in a small bowl. Add the soy sauce, Worcestershire sauce, and liquid smoke and toss to coat. Marinate for 10 minutes.
- Arrange the tempeh slices on the prepared baking sheet and bake for 15 minutes, flipping halfway through, until browned and crisp.
- Cut the ciabatta buns in half and brush the cut sides with olive oil. Place them on another baking sheet and broil for a few minutes, until lightly toasted.
- In a small bowl, whisk together the vegan mayo, garlic, lemon juice, garlic salt, and pepper. This is your lemon/garlic aioli.
- To assemble the sandwiches, spread some aioli on the bottom halves of the buns. Top with lettuce, tomato, avocado, onion, pickles, and tempeh. Cover with the top halves of the buns and enjoy!
This recipe makes 4 sandwiches and has 555 calories per sandwich. It is high in protein, fiber, and healthy fats. It is also vegan and dairy-free. You can eat it as a lunch or dinner, or cut it into smaller pieces and serve it as an appetizer. It is a satisfying and flavorful sandwich
