PBBLTA (Plant-Based Bacon Lettuce Tomato Avocado) Sandwich


Mayonnaise, vegan ¼ cup
Lemon juice 1 tsp.
Lemon zest 1 tsp.
Lightlife® Smoky Tempeh, cut into strips 6 oz.
Vegetable oil 1 tsp.
Multigrain bread 4 slices
Boston lettuce 4 leaves
Tomato, thinly sliced 1 each
Avocado, sliced ½ each
Salt ¼ tsp.
Black pepper ¼ tsp.


  1. In a small bowl, stir together mayo, lemon juice and lemon zest; set aside.
  2. In a large nonstick pan over medium heat, add vegetable oil and Smoky Tempeh. Cook for 2-3 minutes per side, turning carefully, or until evenly browned and crispy around the edges; remove.
  3. To assemble the sandwiches, lightly toast the multigrain bread and slather all four slices with lemon mayo. Add lettuce, tomato, avocado, salt, pepper and grilled tempeh; slice sandwiches in half to serve.