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).

Arugula & Almond Pesto

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.)
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.
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.

Recipe Notes

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.

Herbal Guide

Vegan BLT, But Make It a Soup