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