Vegan BLT, But Make It a Soup
1pkg (9 oz/250 g)
smoked tempeh
2tbsp
maple syrup
1tbsp
balsamic vinegar
1/2tsp
soy sauce
1/3cup
almondstoasted
1
garlic clovesmashed
1 1/2 cups
packed arugula
1/4cup
grated Parmesan cheeseor nutritional yeast
1/2
lemon(zest and juice)
1/2cup
good-quality olive oil
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Thinly slice smoked tempeh; place in a wide, shallow bowl. In a small bowl, combine maple syrup with balsamic vinegar and soy sauce. Pour over slices; marinade for 15 to 20 minutes (or overnight).
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Meanwhile, make pesto. In a food processor, pulse together toasted almonds and garlic until finely chopped. Pulse in arugula, grated Parmesan and lemon zest and juice. With motor running, gradually add olive oil; set aside. Makes about 1 cup (250 mL). (Make-ahead: Cover and refrigerate for up to 5 days or freeze for up to 3 months.)
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Arrange tempeh slices on a lightly oiled baking sheet; brush tops with any leftover marinade in a bowl. Broil until crispy around edges, about 5 or 6 minutes, rotating sheet often. Flip slices over; brush with any remaining leftover marinade and broil until edges are crispy. Alternatively, pan-fry slices in an oiled cast iron frying pan over medium heat until crispy and browned on both sides. When cool enough to handle, chop coarsely.
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Reheat soup. Divide among bowls; swirl a few spoonfuls of pesto in each and sprinkle with bacon. Serve with avocado toasts topped with lemon, ground sumach spice, toasted sesame seeds and sea salt.
Nutrients per serving: 633 calories, 23 g protein, 50 g fat (9 g saturated fat), 27 g carbohydrates, (3 g fibre), 6 mg cholesterol, 234 mg sodium.
Tip: Add crumbled tempeh bacon and vibrant green arugula pesto to leftover tomato soup and you’ve got the best bowl of BLT ever.
Want a meat version? Replace tempeh bacon with cooked turkey, regular bacon or crispy pan-fried prosciutto slices.
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