April is national BLT month. Field and Feast is celebrating with an interesting series of podcasts highlighting each ingredient, but we decided to go in a different direction and create three simple sandwiches that are just about as easy to make but are vegan friendly.
The BBQ Tempeh LT uses a quick spicy BBQ sauce to flavor tempeh, a traditional Indonesian sprouted soy bean cake. The Tofu LT spruces up sliced tofu with a gluten-free breading. The Portabella LT is probably the simplest – just saute some mushroom slices and it is delicious!
To make these delicious sandwiches we bought a fresh loaf of white bread made by Simon Perez of Baked in Austin. Mr. Perez currently bakes and sells at Salt and Time — making this a rare occasion when this blog will recommend that a vegan shop at a butcher’s!