Korean-Inspired Vegan BLT With Spicy Gochujang Mayonnaise
This spiced-up version of an old classic will leave you craving a “K” in front of your BLT from here on out.
Ingredients
- 1/2 ounce smoked tempeh
- 1/2 cup tamari or light soy sauce
- 2 tbsp vegan mayonnaise
- 1/2 tablespoon gochujang
- 1 tbsp vegetable oil
- 2 toasted thick slices of bread lightly
- 2 leaves iceberg lettuce
- 1/2 cup watercress
- 1 sliced large ripe tomato
- 1/4 cup pickled chilies
Nutrition
4 servingsInstructions (click to mark complete)
Slice tempeh lengthwise into ¼-inch-thick pieces
Slice tempeh lengthwise into ¼-inch-thick pieces. Into a small bowl, place tempeh slices and tamari and let marinate.
Into a separate small bowl, mix vegan mayonnaise and gochujang and set aside
Into a separate small bowl, mix vegan mayonnaise and gochujang and set aside.
Into a skillet over medium-high heat, warm oil and add marinated tempeh slices
Into a skillet over medium-high heat, warm oil and add marinated tempeh slices. Fry until browned and crispy around edges, approximately on each side. Place on paper towels to drain.
To build, layer the bottom slice of toasted bread with lettuce and watercress, and top with tomato slices
To build, layer the bottom slice of toasted bread with lettuce and watercress, and top with tomato slices. Generously drizzle with gochujang mayonnaise, and then layer the fried tempeh, pickled chilies, and top with the second slice of toasted bread.
Original source: https://vegnews.com/recipes/spicy-vegan-korean-blt