Monday, February 9, 2009

Whiskey BLT

Today I was just fed up with going to places that had delicious tempeh BLT's and then getting home and not being able to make one for myself. I went to the North Star Cafe in Portland for the Tuesday night slam--delicious tempeh BLT with sunflower seeds. I stopped into Good Earth when I was in New York on my way back from Philadelphia after my show at The Fuze--delicious FBLT with avocados and this ridiculously excellent bread. They all had their own spin on it.

So I went out to Star Market (well, WholeFoods first, just for the vegenaise) and got what I needed, because this was happening. I was just about to make my tempeh bacon with apple cider vinegar, but then I said, "No. Not apple cider vinegar--they'll be expecting that. I'm using whiskey." So here is my take on the vegan BLT.


  • 1 8-ounce package of tempeh, sliced lengthwise into very thin strips
  • 1/4 cup soy sauce
  • 2 tablespoons whiskey (Maker's Mark is delicious and eco-friendly, but I just used Jim Beam because we had some lying around)
  • 1 tablespoon maple syrup
  • 2 cloves garlic, crushed
  • 1 tablespoon of canola oil

  • a tomato, sliced
  • crispy green of choice (I used baby arugula because I felt like being a fancypants)
  • avocado (optional, but again, fancypants)
  • vegenaise
  • bread of choice


  1. In a trey or large bowl, mix up the soy sauce, whiskey, syrup, and garlic, then place the tempeh strips into the mixture. Let them marinate for about 15 minutes while you slice up the tomato and maybe some avocado.

  2. Fry the tempeh in oil over medium heat, about 3-4 minutes a side, until browned. Meanwhile, you can toast the bread if you want it toasted (I keep my bread in the fridge, so I did this).

  3. Spread vegenaise on both sides of the bread, then pile on the tempeh, lettuce, tomato, and avocado, in that order. Chop that thing in half and eat it with some chips and a soda pop. A pickle would be a really nice touch.

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