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Tempeh BLAT sandwich

This recipe crafts a vibrant, plant-based Tempeh BLAT sandwich, reimagining the classic with savory pan-fried tempeh, creamy avocado, crisp vegetables, and a unique spiced mayonnaise. A tangy beetroot relish adds a sweet and earthy counterpoint, all nestled between slices of toasted sourdough, offering a satisfying and flavorful meal.
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Total Time 1 hour
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 3073.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium avocado 250g, chopped coarsely
  • 1 tablespoon lemon juice
  • 8 slice sourdough bread 360g, toasted
  • 1/4 cup 75g whole-egg mayonnaise
  • 1/2 teaspoon ground turmeric
  • 1 medium tomato 150g, sliced thinly
  • 1 medium carrot 120g, cut into matchsticks
  • 40 gram baby rocket arugula leaves
  • 2 tablespoon tamari
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon smoked paprika
  • 300 gram tempeh cut into 1cm slices
  • 3 medium beetroot 500g, grated coarsely
  • 1 shallot 25g, chopped finely
  • 2 tablespoon pomegranate molasses
  • 1 teaspoon ground allspice
  • 1 teaspoon coriander seeds crushed
  • 2 tablespoon red wine vinegar
  • 1/2 cup 125ml water
  • 1 tablespoon olive oil

Equipment

  • 1 Large Mixing Bowl For assembling components like avocado mash and mayonnaise.
  • 1 Non-stick Skillet Essential for pan-frying the tempeh until golden and crispy.
  • 1 Small Saucepan Needed for simmering the beetroot relish until tender.
  • 1 Sharp Chef's Knife For precise slicing, chopping, and grating of ingredients.
  • 1 Cutting Board A stable surface for all your prep work.

Method
 

  1. Prepare Beetroot Relish: Grate beetroot and finely chop shallot. In a small saucepan, combine beetroot, shallot, pomegranate molasses, allspice, crushed coriander seeds, red wine vinegar, water, and 1 tablespoon olive oil. Bring to a simmer and cook over medium heat, stirring occasionally, until liquid is mostly absorbed and beetroot is tender, about 20-25 minutes. Set aside to cool slightly.
  2. Prepare Tempeh Marinade: In a shallow dish, combine tamari, 1 tablespoon olive oil, maple syrup, and smoked paprika. Add tempeh slices, ensuring they are well coated. Marinate for at least 15 minutes, or longer if time permits.
  3. Cook Tempeh: Heat a non-stick skillet over medium-high heat. Add marinated tempeh slices in a single layer. Cook for 3-4 minutes per side, or until golden brown and slightly crispy. Set aside.
  4. Prepare Avocado Mash: In a small bowl, coarsely chop avocado and mash lightly with a fork. Stir in lemon juice immediately to prevent browning. Season lightly with salt if desired.
  5. Prepare Spiced Mayonnaise: In another small bowl, combine whole-egg mayonnaise and ground turmeric. Mix well until smooth.
  6. Prepare Other Vegetables: Thinly slice the tomato and cut carrot into matchsticks.
  7. Toast Bread: Toast sourdough bread slices to your preferred crispness.
  8. Assemble Sandwich Base: On one side of each toasted sourdough slice, spread a generous layer of the spiced turmeric mayonnaise.
  9. Layer Components: On four of the bread slices, layer baby rocket leaves, cooked tempeh slices, sliced tomato, carrot matchsticks, and a dollop of the prepared beetroot relish.
  10. Complete Assembly: Top with the avocado mash, then place the remaining four sourdough slices on top, mayonnaise-side down, to complete the sandwiches. Slice in half and serve immediately.

Notes

For the tempeh, pressing it briefly before marinating will aid in better flavor absorption. Ensure it's pan-fried until golden and slightly crisp, adding a crucial textural element. The avocado mash should be prepared just before assembly or have a generous squeeze of lemon juice to prevent oxidation. For the beetroot relish, simmer until most liquid has evaporated and the beetroot is tender, allowing the flavors to meld and deepen. Toasting the sourdough bread last ensures it remains perfectly crisp for assembly. Don't skimp on layering; a balanced distribution of all components ensures a harmonious bite. A pinch of flaky sea salt on the avocado and a grind of black pepper would elevate the flavors.