Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Burgers, Sandwiches, and Wraps Recipes

    Tempeh Bacon, Beet Pesto, Egg + Tomato Sandwiches

    Published: Aug 2, 2021 Last Modified: Aug 2, 2021 by Allison

    10 shares
    • Share
    • Tweet
    ↓ Jump to Recipe

    These tempeh bacon, beet pesto, egg, and tomato sandwiches, also known as the hungry vegetarian’s BLT, are the ultimate summer sandwiches. Tempeh bacon, beet pesto, pickles, brie, tomato, arugula, and yogurt ranch are sandwiched between two slices of hearty sourdough bread in my take on a BLT. 

    straight on shot of a tempeh bacon, beet pesto, and tomato sandwich

    I’ll be the first to admit that this sandwich is a bit over the top. But sometimes, over the top just feels right. Especially at this time of the year, when gardens and farmer’s markets are quite literally bursting at the seams with the season’s bounty. 

    This sandwich, with its layers of arugula, tomato, Greek yogurt ranch, tempeh bacon, egg, brie, pickles, and beet pesto, is inspired by my Community Supported Agriculture basket, and was born out of a need for an incredibly satisfying addition to my sandwich collection here on the blog. 

    If you’re pressed for time or not super hungry, feel free to mix and match the sandwich toppings as you see fit. You can always omit the egg and brie for a lighter version. And I must also add that the beet pesto makes much more than you’ll need for topping the sandwiches. But store it in the fridge and enjoy it on pasta, pizza, and wraps this week. You will be thankful to have some on hand when you need a quick meal. 

    overhead photo of the ingredients you'll need for the tempeh beet pesto sandwich

    ingredients you’ll need 

    For the beet pesto, you’ll need beets, almonds, garlic, lemon juice, extra virgin olive oil, red wine vinegar, salt, pepper, red pepper flakes, and water. 

    For the tempeh bacon, you’ll need tempeh, tamari, apple cider vinegar, maple syrup, smoked paprika, garlic powder, pepper, and extra virgin olive oil. 

    For the Greek yogurt ranch sauce, you’ll need Greek yogurt, lemon juice, garlic, dijon mustard, honey, sea salt, pepper, and dill. 

    For assembling the sandwiches, you’ll need arugula, tomatoes, fried eggs, brie, pickles, and good bread.

    straight on shot of the sandwich without the second slice of bread on top

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    straight on shot of the sandwich with beet pesto on top

    the method

    Make the beet pesto: Peel and dice the beets into ½-inch cubes. Steam until tender, 15-20 minutes. Place the almonds in a food processor fitted with the ‘S’ blade and process until coarsely ground. Add the garlic, lemon, olive oil, red wine vinegar, salt, pepper, red pepper flakes, water, and the beets. Process until smooth. Transfer into a jar or container until ready to use. (This can be made ahead and stored in the refrigerator for up to four days.)

    Make the tempeh bacon: If desired, steam the block of tempeh for 2 minutes. This helps open up the ‘pores’ of the tempeh and makes it absorb flavours more readily. Once cool enough to handle, slice into whatever your preferred bacon slice width is. (See photo for the slice thickness I like.) Place in a square baking dish. In a small bowl, whisk together the tamari, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and pepper. Pour over the tempeh and turn a few times to evenly coat. Marinate for at least 15 minutes, or longer if possible. 

    When ready to cook the tempeh bacon, warm the oil in a large skillet over medium heat. Once warm, add the tempeh strips in an even layer (you’ll have to work in at least two batches). Cook for 2-3 minutes per side, until evenly browned. Remove from the pan and set aside. 

    Make the Greek yogurt ranch sauce: In a bowl, stir together the Greek yogurt, lemon juice, garlic, dijon, honey, salt, pepper, and dill. 

    Make the sandwiches: Toast the bread. On the bottom slice, add a handful of arugula, followed by tomato, ranch, tempeh bacon, egg, pickles, beet pesto, and brie. Top with a second slice of bread and enjoy immediately. 

    straight on shot of the beet pesto tempeh bacon sandwich on a wooden tray

    more summer sandwich recipes

    • BBQ Pulled Tofu Sandwiches with Creamy Kohlrabi Slaw
    • Greek Tofu Breakfast Sandwiches (Vegan)
    • Smashed Chickpea Avocado Dill Pickle Sandwiches

    straight on shot of the sandwich in my hands about to be eaten

    I hope that you love these tempeh bacon, beet pesto, egg, and tomato sandwiches. If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made! 

    Enjoy! 

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    straight on shot of a tempeh bacon, beet pesto, and tomato sandwich

    Tempeh Bacon, Beet Pesto, Egg + Tomato Sandwiches


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Allison
    • Total Time: 45 minutes
    • Yield: 6 servings 1x
    Print Recipe
    Pin Recipe

    Description

    These tempeh bacon, beet pesto, egg, and tomato sandwiches, also known as the hungry vegetarian’s BLT, are the ultimate summer sandwiches. Tempeh bacon, beet pesto, pickles, brie, tomato, arugula, and yogurt ranch are sandwiched between two slices of hearty sourdough bread in my take on a BLT.


    Ingredients

    Scale

    beet pesto

    • 4 small beets (you should end up with 2 cups once cooked)
    • ½ cup raw almonds
    • 2 large garlic cloves, minced
    • ¼ cup freshly squeezed lemon juice
    • ¼ cup extra virgin olive oil
    • 2 tablespoons red wine vinegar
    • ½–1 teaspoon sea salt (to taste)
    • Freshly ground black pepper, to taste
    • ¼–½ teaspoon red pepper flakes
    • 2–4 tablespoons water, as needed to thin

    tempeh bacon

    • 1 (240 gram) block organic tempeh
    • 2 tablespoons tamari
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon maple syrup
    • 1 teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • Freshly ground black pepper, to taste
    • 1 tablespoon extra virgin olive oil

    Greek Yogurt Ranch

    • 1 cup whole milk organic Greek yogurt
    • 2 tablespoons freshly squeezed lemon juice
    • 1 garlic clove, minced
    • ½ tablespoon dijon mustard
    • ½ tablespoon raw honey
    • ¼ teaspoon sea salt
    • Freshly ground black pepper, to taste
    • ¼ cup fresh dill, finely chopped

    For the sandwiches

    • Fried eggs
    • Sliced brie
    • Sliced pickles
    • Arugula
    • Sliced tomatoes
    • Whole grain sourdough bread

     


    Instructions

    1. Make the beet pesto: Peel and dice the beets into ½-inch cubes. Steam until tender, 15-20 minutes. Make sure that you have 2 cups of cooked beets. Place the almonds in a food processor fitted with the ‘S’ blade and process until coarsely ground. Add the garlic, lemon, olive oil, red wine vinegar, salt, pepper, red pepper flakes, water, and the beets. Process until smooth. Transfer into a jar or container until ready to use. (This can be made ahead and stored in the refrigerator for up to four days.)
    2. Make the tempeh bacon: If desired, steam the block of tempeh for 2 minutes. This helps open up the ‘pores’ of the tempeh and makes it absorb flavours more readily. Once cool enough to handle, slice into whatever your preferred bacon slice width is. (See photo for the slice thickness I like.) Place in a square baking dish. In a small bowl, whisk together the tamari, apple cider vinegar, maple syrup, smoked paprika, garlic powder, and pepper. Pour over the tempeh and turn a few times to evenly coat. Marinate for at least 15 minutes, or longer if possible.
    3. When ready to cook the tempeh bacon, warm the oil in a large skillet over medium heat. Once warm, add the tempeh strips in an even layer (you’ll have to work in at least two batches). Cook for 2-3 minutes per side, until evenly browned. Remove from the pan and set aside.
    4. Make the Greek yogurt ranch sauce: In a bowl, stir together the Greek yogurt, lemon juice, garlic, dijon, honey, salt, pepper, and dill.
    5. Make the sandwiches: Toast the bread. On the bottom slice, add a handful of arugula, followed by tomato, ranch, tempeh bacon, egg, pickles, beet pesto, and brie. Top with a second slice of bread and enjoy immediately.
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Category: Main Course

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    « Healthy Meal Planning: What to Make For Dinner This Week
    Loaded Shawarma Fries with Chickpeas, Cauliflower + Halloumi »

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)

    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)

    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie

    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image 1200x1200 of several granola bars
      Monster Cookie Granola Bars

    • 1200x1200 pixel featured image of chocolate overnight oats in a white bowl
      Chocolate Overnight Oats with Yogurt and Chia Seeds

    • featured image for post, close up photo of the avocado crema in a glass container
      Easy 5-Minute Avocado Crema

    • featured image for the post: photo of a container of overnight oats topped with peanut butter and blueberries on a wooden table
      Maple Yogurt Chia Overnight Oats

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact