Copycat TTLA
Author: Ashley
Prep time:
Cook time:
Total time:
Serves: 2-4
- 1 - 8 oz Tempeh, cut into ¼” thick pieces
- 3 TBS Tamari or soy sauce
- 3 TBS Apple cider vinegar
- 2 TBS olive oil, divided
- 1 TBS maple syrup
- 1 teaspoon liquid smoke
- ½ tsp smoked paprika
- ½ cup vegan mayonnaise
- 6 cloves roasted garlic, minced
- 1-2 tablespoon fresh lemon juice
- Salt and pepper to taste
- Sandwiches
- Thinly sliced red onion
- Tempeh Bacon
- Sliced tomato
- Romaine lettuce
- Dill pickle slices
- Sliced avocado
- In a shallow pan, combine Tamari, vinegar, 1 tablespoon olive oil, maple syrup, liquid smoke, and smoked paprika. Whisk to combine.
- Marinate tempeh slices for at least 10 minutes, flipping halfway through if they’re not fully submerged.
- Add one tablespoon olive oil to a nonstick pan on medium high heat.
- Cook tempeh on each side until nice and browned, about 3-5 minutes per side. Set aside.
- Whisk all ingredients together until combined, set aside.
- Spread a generous amount of garlic aioli on each slice of toasted ciabatta bread.
- Layer bread with tempeh, avocado, lettuce, tomato, onion, and pickles.
- Season with salt and pepper (optional).
- ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/copycat-ttla/
3.5.3251