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

Tempeh Bacon, Beet Pesto, Egg + Tomato Sandwiches


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

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)
  • 1/2 cup raw almonds
  • 2 large garlic cloves, minced
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/21 teaspoon sea salt (to taste)
  • Freshly ground black pepper, to taste
  • 1/41/2 teaspoon red pepper flakes
  • 24 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
  • 1/2 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
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon raw honey
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/4 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 1/2-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

Keywords: tempeh bacon, egg, beet pesto BLT sandwich