"Bacon" Lover's BLT




MAJOR KEY: Add some serious crunch with crushed up potato chips.




  • 1/3 cup vegetable oil
  • 1/3 cup agave
  • ¼ tamari
  • 1 tsp smoked paprika
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp Tastic original
  • 1 – 8 oz. package tempeh, ¼ inch thick


  • ½ cup vegan mayo
  • 8 roasted garlic cloves
  • 1 tbsp lemon juice
  • ¼ tsp sea salt
  • 2 avocados
  • 2 tsps lemon juice
  • Tastic spice original
  • 10 slices whole-grain bread toasted
  • Lettuce and sliced tomato



  1. In a medium bowl, combine the oil, agave, tamari and spices. Add the tempeh and toss to coat.  Transfer to a zip-top plastic bag and marinate in the refrigerator for at least 3 hours or up to overnight.
  2. Heat a large nonstick skillet over medium-high heat. Remove the tempeh from the marinade, allowing any excess to drip off; reserve the marinade.  When the skillet is hot, toss in the tempeh.  Panfry for 6 to 8 minutes, until lightly browned on both sides.  Add a little of the reserved marinade to the pan for extra flavor.
  3. In a blender or food processor, combine all the aioli ingredients and blend until smooth.
  4. Combine the avocado, lemon juice and Tastic in a medium bowl. Mash with the back of a fork until the avocado is broken (slightly chunky).  Add Tastic to taste preference.
  5. Spread aioli on one slice of bread, then bacon, avocado, lettuce, and tomato. Add another slice of bread and repeat ingredients. Top with a slice of bread and dig in.


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