• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
go to homepage
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / dinner / Tempeh BLTs with Kimchi, Avocado + Chipotle Mayonnaise {vegan option}

    Tempeh BLTs with Kimchi, Avocado + Chipotle Mayonnaise {vegan option}

    Published Apr 27, 2015

    Jump to Recipe Print Recipe

    Toasted bread piled high with tempeh bacon, kimchi, lettuce, tomatoes, avocado, red onion, and chipotle mayonnaise makes a speedy meal for busy people.
    delicious Tempeh BLTs with Kimchi, Avocado + Chipotle Mayonnaise
    Today's post is super special as it is part of a virtual baby shower potluck for Erin who, in addition to having created two beautiful bouncing cookbooks, a spectacular recipe website and (with Melissa) a web design company, is about to become a bonafide mama in a few weeks. 

    Erin is one of the kindest, most generous souls I've ever met. After stalking her site for several years, I cold-emailed her last spring when I was contemplating a cookbook offer and she wrote back 2 full pages of honest, genuine advice and feedback, then offered to come to San Francisco for the sole purpose of talking to me about it in person. Who does that?? In the midst of trying to meet her deadline for her second book, she welcomed me into her home in Sacramento, and after teaching me everything I could ever hope to learn about blogging, authoring and photography, Erin sent me away with a shopping bag full of homemade food, including the cherry scones and zucchini soba salad that are in her brand-spanking-new book. As if that weren't enough, a few days later I received a package in the mail. I opened the giant box and Erin had filled it to the brim with bags and bags of spices and tea, and a sweet card. I for one wouldn't mind having Erin as a mom!
    vegetables on tray
    Erin, I owe you much more than a sandwich. But since the theme of this here virtual potluck is extra-quick meals, it'll have to do. When I first read those words, I had a small panic attack. If I shared the recipe for my usual quick meal it would read: Open sushi container. Eat sushi. Or maybe: Heat tamale. Eat tamale. Poetic if not bloggable.

    In actuality, I'm quite slow at everything I do, particularly when it comes to cooking. And eating. The sloth is my spirit animal.

    mayo

    My best shot was a taco that required roasting carrots, soaking and cooking chickpeas, pounding herbs and garlic in a mortar and pestle, and serving it on a hand-carved ice sculpture. (Ok, just kidding about the ice sculpture... but maybe handmade tortillas.) But Sarah, who is the master of the quick meal (and soon to be the doctor of it as she's finishing her Phd this month!!!), helped me brainstorm, and these sandwiches emerged the clear and quick winners.

    With the help of some early tomatoes, I fry up some tempeh bacon and layer it on toasted bread slathered with chipotle mayonnaise. I add kimchi (we've been loving this turmeric habanero kimchi), arugula sprouts, little gems and avocado. The kimchi and chipotle give them quite a kick, and the tempeh makes them hearty and satisfying. We've been nomming them all week.

    sandwich

    When Jay took his first bite he said, "Why would anyone eat anything else, ever?" causing me to wonder why I bothered making things like hand-rolled pasta from freshly milled chickpeas, or crème brulée, but hey. My face was full of sandwich so I couldn't really respond.

    Tempeh BLT with Kimchi, Avocado + Chipotle Mayonnaise on board

    If quick meals aren't your thing, fell free to make your own tempeh bacon, mayonnaise, or heck, you can even make your own bread if you want your food extra-slow (I'd go with this, this or this).

    half of a Tempeh BLT with Kimchi, Avocado + Chipotle Mayonnaise

    Many thanks to Melissa and Ashley for hosting this virtual potluck! Check out the other yummies from the rest of the blogosphere below and at #SHOWERFORERIN:

    The Fauxmartha | A Pasta Dish for Busy Hands
    A Couple Cooks | Breakfast Parfait with Roasted Strawberries
    Edible Perspective | Avocado Chickpea Pesto Salad Sandwiches
    Eat This Poem | Penne with Cherry Tomatoes and Arugula
    Cookie and Kate | Brussels Sprouts Pizza
    Girl Versus Dough | Spiced Lentils with Poached Eggs
    Dolly and Oatmeal | Chickpea Bean Bowl with Toasted Breadcrumbs + Dill
    Food Loves Writing | Erin's Veggie Burgers
    With Food + Love | Creamy Polenta with Crispy Beets
    London Bakes | Ricotta Gnocchi with Wild Garlic and Pistachio Pesto
    Flourishing Foodie | Glazed Tofu with Miso Ramen
    My Name is Yeh | Creamed Spinach
    Brooklyn Supper | One Pot Pasta Primavera

    More Sandwich Recipes:

    • Green Goddess Sandwiches
    • Toasted Pan Bagnat with Tomatoes, Mozzarella and Arugula
    • Raspberry Brownie Ice Cream Sandwiches {vegan, raw, and gluten-free}
    • Quinoa, Beet and Chickpea Burgers

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this tempeh BLT recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Tempeh BLTs with Kimchi, Avocado + Chipotle Mayonnaise
    0 from 0 votes

    Tempeh BLTs with kimchi, Avocado + Chipotle Mayonnaise

    Print Recipe Pin Recipe
    Toasted bread piled high with tempeh bacon, kimchi, lettuce, tomatoes, avocado, red onion, and chipotle mayonnaise makes a speedy meal for busy people.
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total: 15 minutes
    Servings: 2 sandwiches

    Ingredients

    Chipotle Mayonnaise:

    • 2-3 tablespoons good-quality mayonnaise (such as Spectrum Olive Oil)or vegan mayonnaise
    • 1-3 teaspoons chipotle puree

    Sandwiches:

    • 2 teaspoons sunflower oil (or other mild cooking oil)
    • 6-8 strips tempeh bacon, halved crosswise
    • 4 slices sturdy pan bread, toasted
    • 1 medium-sized, ripe avocado, halved, pitted, removed from peel, sliced
    • 1 large, ripe tomato, sliced
    • several thin slices of red onion
    • 1/4 cup kimchi
    • two handfuls sprouts (such as arugula sprouts)
    • 4 small lettuce leaves (such as little gems)

    Instructions

    Make the mayonnaise:

    • In a small bowl, stir together the mayonnaise and chipotle puree. Cover and chill until needed.

    Make the sandwiches:

    • Heat the oil in a wide skillet set over medium heat until it shimmers, then add the tempeh strips and fry on the first side until golden, 1-2 minutes. Flip and fry on the second side until golden, 1-2 more minutes. Remove from the heat and keep warm.
    • Spread the chipotle mayonnaise in a thin coat on each of the four slices of toasted bread. Top two of the slices with the ingredients:
      tempeh bacon
      sliced avocado
      sliced tomato
      sliced red onion
      kimchi
      sprouts
      lettuce
    • Top with the remaining slices of bread and devour.

    Notes

    Feel free to make these sandwiches to your taste – the exact measurements will vary depending on the size of your bread.
    I prefer a pan bread with a bit of character from either sourdough or whole grains / seeds. We've been using oatmeal molasses bread from Marla and Josey Baker's Wonderbread (as pictured here).
    Nutritional value is based on one of two sandwiches.

    Nutrition

    Calories: 579kcalCarbohydrates: 47gProtein: 20gFat: 37gSaturated Fat: 6gCholesterol: 6mgSodium: 440mgPotassium: 1082mgFiber: 11gSugar: 7gVitamin A: 4335IUVitamin C: 28.8mgCalcium: 176mgIron: 4.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Tempeh BLTs with kimchi, Avocado + Chipotle Mayonnaise

    Feel free to make these sandwiches to your taste – the exact measurements will vary depending on the size of your bread. I prefer a pan bread with a bit of character from either sourdough or whole grains / seeds. We've been using oatmeal molasses bread from Marla and Josey Baker's Wonderbread (as pictured here).

    Makes 2 sandwiches

    Chipotle Mayonnaise:
    2-3 tablespoons good-quality mayonnaise (such as Spectrum Olive Oil) or vegan mayonnaise
    1-3 teaspoons chipotle puree

    Sandwiches:
    2 teaspoons sunflower oil (or other mild cooking oil)
    6-8 strips tempeh bacon, halved crosswise
    4 slices sturdy pan bread, toasted
    1 medium-sized, ripe avocado, halved, pitted, removed from peel, sliced
    1 large, ripe tomato, sliced
    several thin slices of red onion
    1/4 cup kimchi
    two handfuls sprouts (such as arugula sprouts)
    4 small lettuce leaves (such as little gems)

    Make the mayonnaise:
    In a small bowl, stir together the mayonnaise and chipotle puree. Cover and chill until needed.

    Make the sandwiches:
    Heat the oil in a wide skillet set over medium heat until it shimmers, then add the tempeh strips and fry on the first side until golden, 1-2 minutes. Flip and fry on the second side until golden, 1-2 more minutes. Remove from the heat and keep warm.

    Spread the chipotle mayonnaise in a thin coat on each of the four slices of toasted bread. Top two of the slices with the ingredients:
    tempeh bacon
    sliced avocado
    sliced tomato
    sliced red onion
    kimchi
    sprouts
    lettuce

    Top with the remaining slices of bread and devour.

    Tempeh BLT

    You might also like...

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Muscovado Mint Juleps
    Next Post: Hibiscus, Rhubarb + Yogurt Ice Pops {plus a cookbook giveaway + edible flower potluck} »

    Reader Interactions

    Comments

    1. Ellie says

      May 02, 2015 at 5:33 pm

      Oh goodness this sandwich is shmexy, Alanna! I think I've tried something LIKE chipotle mayo before and it was gooooood...and I'm not even a fan of mayo :P And I don't "know" Erin, but I'm so touched by the way she carries herself through your sweet anecdote! People like that are so precious in this crazy world.

      Reply
      • Alanna says

        May 05, 2015 at 10:21 pm

        Ahhhh, shmank you Ellie! I just read this funny article on why people hate mayo, so interesting! Erin is amazing and I hope you get to meet her someday. :)

        Reply
    2. Bec says

      May 04, 2015 at 10:29 am

      Ohmy gosh, everything about this sandwich fullstop. Lovely!
      Bec x
      http://www.dancingthroughsunday.com.au

      Reply
      • Alanna says

        May 05, 2015 at 10:21 pm

        Aw, thank you Bec!

        Reply
    3. Katherine says

      May 04, 2015 at 6:34 pm

      The sloth is my spirit animal as well.

      Maybe that's why a sandwich, in its simplicity, seems threatening.

      Reply
      • Alanna says

        May 05, 2015 at 10:22 pm

        Haha. Kindred spirits.

        Reply
    4. Bonnie Weeks says

      May 30, 2015 at 7:04 am

      Seriously drooling! You're blog is beautiful and elegant and I love your voice in the words.

      Reply
      • Alanna says

        June 07, 2015 at 8:24 pm

        Oh my goodness, thank you sweet friend!

        Reply
    5. Claudia says

      November 02, 2018 at 6:44 am

      This sandwich was off the charts incredible. Made it for lunch today, and all 6 of my kids and my husband gobbled it all right up. Wow, this will be on repeat here. Thank you for this bomb.com recipe.

      Reply
      • The Bojon Gourmet says

        November 02, 2018 at 3:35 pm

        So glad to hear that all your family enjoyed it! :)

        Reply
    « Older Comments

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Grain-Free Banana Bread with Cinnamon, Dates & Walnuts (paleo, vegan & maple-sweetened)

    Dairy Free Gluten Free Carrot Cake

    Dairy Free & Gluten Free Carrot Cake

    Passover Desserts (gluten-free, paleo & vegan)

    Vegan Key Lime Pie (paleo & no-bake)

    Footer

    Instagram

    Fresh on TBG: Cinnamon Date Walnut Banana Bread T Fresh on TBG: Cinnamon Date Walnut Banana Bread

This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
•maple syrup and/or coconut sugar
•coconut oil or ghee
•plant milk
•flours
•baking powder and soda
•cinnamon
•vanilla
•salt
•toasted walnuts
•dates

Adapted from the chocolate-flecked paleo vegan banana bread recipe I posted last year, I’ve been making this cozy variation lately and loving the flavor-packed combo of spices, nuts, bananas, and dried fruit. 

Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
    GF Vegan Rhubarb Crisp
✨
Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
✨
Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
🥕 
I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
🥕
Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
🥕
Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
🥕
I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
🥕
Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
✨
While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
✨
Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
✨
I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
✨
Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
    Weekend plans? ✨ I’m craving these GF citrus Weekend plans? 
✨
I’m craving these GF citrus poppy seed almond flour pancakes. Grain-free and dairy-free, they also happen to be kosher for Passover! 
✨
Top them with yogurt, honey, and citrus for a vibrant and nourishing breakfast.
✨
Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
✨
#glutenfreepancakes #paleopancakes #dairyfreepancakes #pancakes #f52community #feedfeedglutenfree #f52grams
    Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie ✨ Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie
✨
Pie Day = great holiday or greatest holiday? We’re celebrating with this easy pie recipe that requires no baking. Just whizz everything together in a blender or food processor, then set in the fridge. 
✨
This beauty bursts with bright citrus flavor soothed by luscious coconut for a dessert that will make you feel like you’re lying on a tropical beach. Just the thing for ushering in brighter days!
✨
Ingredients:
•nut & coconut crust
•maple syrup
•vanilla, cinnamon & salt
•lime zest & juice
•soaked cashews
•water or coconut water
•coconut oil
•coconut yogurt, for topping
✨
Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
https://bojongourmet.com/vegan-key-lime-pie-paleo/
✨
#keylimepie #pieday #piday

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2021 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack