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TTLA sandwich - Tempeh bacon, tomato, lettuce and avocado with cashew mayonnaise
This week the video of the actress Tabitha Brown eating a Wholefoods TTLA sandwich went viral. You can watch the video here. She went vegan recently and picked up the new vegan bacon sandwich from Wholefoods and just couldn't believe just how tasty it was! To be honest when I saw the video my mouth was watering!
The recipe was created by Dennis Horton and I couldn't get hold of the recipe. So I decided to vegan hack the recipe and create my own version of the TTLA and share with you. This way you can enjoy it as well wherever you are!
And I am proud to say I cracked it! Wow, this sandwich was so amazing, I couldn't believe it! And I also tried to keep the steps as simple as possible. It was really quick to make!
The marinade for the tempeh bacon is made using only 4 ingredients (and no need to marinade it)! And I also came up with my own cashew mayo. The vegan mayonnaise recipes that are out there are way too complicated, full of oil and devoid of nutrients. So my vegan cashew mayonnaise recipes is much lower in fat and full of nutrients thanks for the cashews.
Let me know what you think and tag me in your videos when you try my TTLA sandwich version (#exceedinglyvegan #ttlachallenge).
Check out my other videos on my youtube channel as well and subscribe here:
"Lord have mercy", to quote Tabitha Brown, this sandwich was good!!!
The marinade only requires 4 ingredients which you probably have at home already.
But the tempeh into strips small enough so that they don't break.
Sauté in plenty of oil on both sides - be careful that it doesn't burn.
And enjoy! Trust me, you will!
INGREDIENTS (6 sandwiches):
Tempeh bacon marinade ingredients:
- 8 tbsp soy sauce
- 4 1/2 tbsp tomato ketchup
- 4 tsp smoked paprika powder
- 1/2 tbsp garlic paste
- Chilli to taste (optional)
Vegan Cashew mayo ingredients:
- 100g cashew nuts
- 100ml water
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard (NOT English mustard)
- 1/2 tsp salt
- 1/2 tsp garlic paste
- Ciabatta rolls
Mix all tempeh bacon marinade ingredients together in a bowl.
The cut the tempeh into thin stripes - just thin enough that it doesn't break.
Transfer the strips to a large dish and then pour the marinade over. Spread evenly. Turn over the strips and repeat so that the tempeh is covered evenly on both sides.
While this is marinading (it doesn't need to marinade for long, so you don't need to wait for hours) make the cashew mayonnaise. All all cashew mayo ingredients into a smoothie blender and blend until very smooth (will take about a minute or 1.5 - there is no need to soak the cashews).
Now sauté the tempeh strips in a generous amount of oil on both sides in a hot pan. Be careful that you don't born them. Use a non-stick pan as they strips stick to the bottom of the pan easily. When done place them on plate with a kitchen towel so the towel can absorb the oil and it doesn't get too greasy.
Cut a ciabatta in half and toast.
Then add sliced tomatoes, and lettuce to it. Spoon some of the cashew mayonnaise on it as well. Then add the sliced avocado and then the tempeh bacon strips on top. Finish off with another spoon of mayo. Place the other toasted ciabatta half on top and enjoy!
And if you like vegan sandwiches like these then also try my vegan Doner kebap recipe.
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