What’s one of the best ways to revitalize an previous recipe? Kick it up with some spice! This Spicy Korean BLT, from Jackie Kearney’s My Vegan Travels, encompasses a home made gochujang mayonnaise, whereas the addition of pickled pink chilis give an previous favourite some critical hearth energy.
What you want:
5½ ounces smoked tempeh
½ cup tamari or gentle soy sauce
2 tablespoons vegan mayonnaise
½ tablespoon gochujang
1 tablespoon vegetable oil
2 thick slices of bread, evenly toasted
2 leaves iceberg lettuce
½ cup watercress
1 massive ripe tomato, sliced
¼ cup pickled chilies
What you do:
- Slice tempeh lengthwise into ¼-inch-thick items. Right into a small bowl, place tempeh slices and tamari and let marinate 10 minutes.
- Right into a separate small bowl, combine vegan mayonnaise and gochujang and put aside.
- Right into a skillet over medium-high warmth, heat oil and add marinated tempeh slices. Fry till browned and crispy round edges, roughly 4 minutes on either side. Place on paper towels to empty.
- To construct, layer the underside slice of toasted bread with lettuce and watercress, and prime with tomato slices. Generously drizzle with gochujang mayonnaise, after which layer the fried tempeh, pickled chilies, and prime with the second slice of toasted bread.
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