Tempeh Bacon to make TTLA

Today was such a fun day! The kids were off of school and I was off of work! It’s like a dream come true. The little dogs went to the groomers, so it was just the kids, Messi and I. We took Messi to the tennis court and let him chase tennis balls. He has so much energy! We had this realization that Messi needs more toys and bones to chew on, so we took a trip to PetSmart. We got him a Nylabone of sorts, a rope, and a stuffy.

❤️Look at him cuddling his stuffy❤️

He is like having a stuffed animal and has such a great temperament, but I have to warn, he has the highest maintenance coat I’ve ever had. I’m pretty sure this is why his former people needed to rehome him. Steve has allergies, so we had to get a low shedding dog. Steve is not allergic–Messi can even sleep in our bed, but I tell you, the grooming is no less than once a week to keep him fluffy like this. He’s going to have to be shaved soon and I’m pretty sure I’m going to cry.

This sandwich is my comfort food. I love it so much. It is indulgent and goes so well with an IPA. I ate the whole thing as a late lunch and it will cover me for lunch and dinner. I love it warm. Be sure to put enough pickle so that you get pickle in every bite–if you’re a pickle eater like us!

What is your favorite indulgent food? I could name quite a few more!

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Tempeh Bacon & TTLA

Copycat of Whole Foods TTLA

Course Lunch

Cuisine vegan

Keyword comfort food, tempeh bacon, TTLA, vegan bacon, Whole foods

Servings 2

Ingredients

Tempeh Bacon

• 1 Package Tempeh
• 1 Tbs Worcestershire Sauce
• 2 Tbs Maple Syrup
• 1 Tbs Apple Cider Vinegar
• 1+ Tbsp Olive Oil
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Mustard Powder
• 1/4 tsp Black Pepper
• 1/4 tsp Salt

Sandwich

• Marconi, Ciabatta, or similar Rolls
• Sliced Tomatoes
• 1 smashed Avocado
• Romaine Lettuce
• Pickles
• Salt & Pepper
• Vegan Mayo

Instructions

Heat oven to 350˚

Tempeh Bacon

1. Steam tempeh for 15 minutes--this will make it softer and more digestible.

2. Mix all marinade ingredients together in a long dish with a lid

3. Slice tempeh lengthwise as thinly as possible without mutilating it.

4. Gently lay tempeh in dish. Put on lid 🙂 Turn upside. Turn right side up. Let sit while you slice sandwich ingredients until most of the moisture is absorbed.

5. Put a little olive oil in large frying pan. (you don't have to use more oil, but it helps it cook better).

6. Cook until brown. Gently flip and cook until brown on the other side.

7. Layer ingredients on sandwich, spreading avocado and mayo on either side of your roll.

8. You can eat cold, or toast in oven for 5 minutes. Add cold ingredients after toasting. My preference is toasted.

Recipe Notes

Notes:

*You can use any vegan mayo, but my favorite is Vegenaise.