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Okay, so I’ll admit – I never had avocado toast. I never had any interest. While I can see the hype of it and how certain restaurants are making an absolute killing of them, I don’t see how anyone can pay for it.
For one, I can make it at home. And two, well, I have a hard time shelling out $10+ for something I can, well, make at home. (Take note millennials.)
Enter Vegan BLT toast.
Ever since I discovered a new love for tempeh, I’m curious to use it in other recipes. After we had some pretty good, but also unhealthy food in the last few days (I’m not going to resist National Fried Chicken Day), it was time to clean out our systems.
I’m not sure if there’s a way to thinly slice tempeh but I’ll keep trying. I don’t want it too thin where I’ll burn it but I don’t want it too thick where it’s too hard to chew. One thing I love about cooking – it’s really a trial and error process.
I combined a ton of spices, including smoked paprika (and that is a must-have staple in your home, btw), sea salt, crushed peppercorn, garlic powder, and onion powder. I did amend the recipe so my tempeh came out a bit more flavorful.
The biggest critic about vegan food is how it can be bland and not filling, so the key is to have lots of spices and experiment with flavors and textures. The vegan food I’ve always had (and maybe I’m just hella lucky in this respect) has always been flavorful and filling.
My longtime friend, Krista, gave me an awesome recipe for guacamole that I’ll share. While you can’t tell in this photo (this was before I added the other ingredients), it was very simple: sea salt, pepper, finely crushed red onions, and cilantro. She didn’t give measurements but it’s really to your preference. OMG, it is so good! It really goes with anything.
This is the tempeh after it was fried in olive oil for a few minutes and soaking on a paper towel. Now, I’m not going to lie and think, ‘Oh hey, that reminds me of bacon!’ because it sure in the hell doesn’t, but it tasted wonderful!
The recipe called for regular lettuce but I had black kale available and replaced it. The kale was raw but I think if I blanched it, it might have came out softer. The raw kale had a crispier, nuttier texture to it that I enjoy.
Ta-dah! OMG, this was freakin’ amazeballs! So good! One slice makes a very filling sandwich.
So, what are you waiting for? Try it!
