Kitchen Tools:

  • Large bowl
  • Large pan

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


2 tbsp. lemon-maple dressing (olive oil, maple syrup, lemon juice, sea salt, apple cider vinegar)

1 tbsp. essential spice mix (cumin, coriander, garlic powder)

120g original soy tempeh

2 tbsp. biodynamic extra virgin olive oil

1 head romaine lettuce heart, 1 head

1 field tomatoes

1 avocado

4 slices flax sliced loaf

1 tbsp. kozlik's dijon by anton mustard

2 tbsp. vegan cheeze sauce

To taste salt & pepper

2 tbsp sea-zar serenity, ceasar dressing

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Make the Tempeh

  • Pour the Lemon-Maple Dressing and Essential Spice. Mix into a large bowl.
  • Cut the tempeh into 8 strips and add it to the bowl, tossing to coat thoroughly.
  • Heat 2 tbsp. olive oil in a large pan over medium heat.
  • Add the tempeh and cook until crisp and browned, about 8 minutes.
  • Flip and cook for another 8 minutes or so. Transfer to a plate and rinse the pan.

Assemble the Salad

  • Cut the root off of the romaine lettuce. Rinse and dry the leaves, and roughly chop them.
  • Rinse your large bowl. Add ¾ of the romaine leaves to the bowl and set the remainder aside.
  • Add the Sea-Zar Serenity. Toss to combine.

Prepare the Sandwich Components

  • Rinse and slice the tomato.
  • Peel, pit and slice the avocado.
  • Place the same large pan used earlier over medium heat.
  • Add 2 slices of bread and lightly toast for about 1 minute. Repeat for the remaining 2 slices.

Bring It All Together

  • Assemble your BLTs! Spread a layer of Dijon mustard and Vegan Cheeze Sauce onto a slice of toast and top with sliced tomato.
  • Season with salt and pepper to taste.
  • Next, add the tempeh, avocado, and a few slices of reserved romaine lettuce.
  • Top the sandwich with another slice of toast and insert a toothpick to hold it together, if desired.
  • Repeat for the remaining sandwich. Serve with Sea-Zar-dressed lettuce on the side!