Healthy Recipe of the Week

Is your tummy craving a classic BLT but your health conscious mind is pushing you towards a plant-based option?

Try a TLT (Tempeh, Lettuce, and Tomato)!

A special thank you to Peloton Head Instructor, Robin Arzón for sharing this vegan recipe in her recent Swagger Society newsletter. 

Ingredients 

Tempeh

• (1) 8-ounce package of Tempeh

• 2 tablespoons Tamari (*May substitute for Soy Sauce or Coconut Aminos)

• 1 tablespoon Maple Syrup 

• ¾ teaspoon Smoked Paprika

• ¼ teaspoon Ground Cumin

Cashew Sour Cream

• 1 cup Cashews (*Ideally soaked for 1-3 hours, but soaked for only 10 minutes will work well too!) 

• 1 tablespoon Apple Cider Vinegar

• ¾ teaspoon Dijon Mustard

• ¼ teaspoon Salt

• ½ cup Water

Sandwich

• 1 Beefsteak Tomato (sliced)

• 1 head Leafy Green Lettuce

• 1 Avocado (sliced)

• Bread of choice (I love Ezekiel Bread!)

Directions

Prep the Tempeh: Slice the tempeh into thin, even strips—around ½ to ¾ inch thick. In a shallow dish, whisk together tamari, maple syrup, smoked paprika, and cumin for a marinade that brings smoky-sweet taste. Lay the tempeh slices in the dish, making sure they are fully coated. Soak for fifteen (15) minutes, flipping halfway through.

Cook the Tempeh: Heat a large nonstick sauté pan over medium heat. Lay the marinated tempeh strips in a single layer and cook for 2-3 minutes on each side, letting them crisp and caramelize.  Set aside when done.

Make the Cashew Sour Cream: Drain the soaked cashews and toss them in a blender with apple cider vinegar, Dijon mustard, salt, and water. Blend until smooth. Do you prefer a thinner consistency? Add a splash more water.

Assemble the TLT: Toast your bread and spread each slice with a thick layer of cashew sour cream. Layer it up: lettuce, creamy avocado, crispy tempeh, and juicy tomato slices. Top with the second slice of bread. Enjoy!

 

 

 

 

 

 

Reference

Arzón, R. (2025, January 21). How do you want to be remembered. The Swagger Society Newsletter by Robin.