TLTs with Seasoned Oven Fries

I loved this recipe! There were a few steps but they're worth it. I marinated the tempeh earlier in the day, and I made the hummus as the fries started cooking, before frying up the tempeh.

Whenever I eat something fried like this, I realize that so much of food's appeal is in the preparation. Meaning, this tasted so much like what I rememeber BLTs tasting like--crunchy toasted bread, crispy salty "meat," cool cucumber and tomato, added flavor from "mayo" spread (in this case, hummus on one side, Nayonnaise on the other). I can create vegan versions of most anything I used to eat as an omnivore just by using different flavoring and preparation techniques to recreate the mood of the dish.


Berkeley loved it too. I made him an amended version with just bread, hummus, and tempeh, since he would just pick off the "LT" part anyway. Messy, but fun.

Again, the recipe is adapted from Vegan with a Vengeance by Isa Chandra Moskowitz (cohost of The Post Punk Kitchen). I'll post the tempeh bacon recipe here; you can prepare the sandwich part however you like.

Tempeh Bacon
3 T Bragg Liquid Aminos or tamari or soy sauce (I used tamari)
1/3 cup apple cider (I used apple juice)
1 tsp. tomato paste
1/4 tsp. liquid smoke
1 (8-ounce) package tempeh
2 cloves garlic, crushed
2 T peanut oil or vegetable oil (I used Canola)


Combine tamari, juice, tomato paste, and liquid smoke in a wide, shallow bowl and mix with a fork until paste is fully dissolved.

Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. you should be able to get 12 strips. Rub the strips with the crushed garlic, then add garlic to marinade. Submerge tempeh in the marinade and let sit, turning occasionally, for at least an hour and up to overnight.

Heat oil in a large skillet over medium heat. Add tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them; if there isn't too much marinade left add a splash of water.Cover and let cook for 3 more minutes, until the liquid is absorbed. Uncover and check for doneness; if necessary, keep cooking uncovered until all sides are nicely browned. Remove from heat and serve.