Vegan Breakfast Sandwich with Tempeh Bacon

Name: Vegan Breakfast Sandwich with Tempeh Bacon
Prep time: 10 min
Cook time: 30 min
Yield: 2 serving
Ingredients: 8 oz package of Lightlife Original Tempeh; 1/4 cup low-sodium tamari or soy sauce; 1/4 cup avocado or olive oil; 2 Tablespoons maple syrup; 1/2 Tablespoon liquid smoke; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 1/2 cups torn/chopped kale; 1/2 teaspoon olive oil; 2 whole grain English muffins; 1/4 avocado; 1-2 Tablespoons almond butter

User Reviews

4.6

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
2
Calories
519 kcal
Course
Breakfast
Cuisine
Vegan

Vegan Breakfast Sandwich with Tempeh Bacon

Odette Barnes

Report

A vegan breakfast sandwich loaded with all the goods: creamy avocado, almond butter, sautéed kale and tempeh bacon, served on a perfectly toasted english muffin.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

8 oz package of Lightlife Original Tempeh
1/4 cup low-sodium tamari or soy sauce
1/4 cup avocado or olive oil
2 Tablespoons maple syrup
1/2 Tablespoon liquid smoke
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 cups torn/chopped kale
1/2 teaspoon olive oil
2 whole grain English muffins sliced (I like the Ezekiel brand)
1/4 avocado
1-2 Tablespoons almond butter

Add to Shopping List

Instructions

Cut tempeh into 1/4” - thick strips/slices.
Add tamari, oil, maple syrup, liquid smoke, paprika, garlic powder and pepper to a shallow dish. Whisk together with a fork and add tempeh slices. Cover and let marinate in the fridge for at least 1 hour or up to 3 hours.
Preheat oven to 400°F. Arrange tempeh slices in a single layer on a baking sheet lined with parchment paper or foil. Pour any leftover marinade over tempeh and bake for 15 minutes. Toss tempeh and bake for another 5-10 minutes, or until tempeh is crispy.
While tempeh is baking, add oil and kale to a skillet on medium heat. Sprinkle with salt and pepper and cook until kale is bright in color and a bit charred/crispy. This should take about 5 minutes.
Toast your english muffins. Once toasted, smash avocado on one half and sprinkle with a little sea salt. Spread almond butter on the other half. Layer kale and 3-4 pieces of sliced tempeh bacon on top of the mashed avocado and top the sandwich with the almond butter half. Repeat to make second sandwich and enjoy!

Notes

* This recipe makes extra tempeh bacon! Keep leftover tempeh bacon in a storage container in the fridge for using later. It makes a great salad topping!