In a previous post I shared that I decided to go meat-free (vegetarian) for 21 days. I will be honest, discovering new plant-based foods has been so exciting! And although my 21 days are over, I have decided to keep it going for at least two meals if not all. Well, last week I kept seeing the #TTLAChallenge trending, so I had to check it out. It gained its momentum thanks to Whole Foods and this brilliant idea of serving this Tempeh, Tomato, Lettuce, and Avocado Vegan Sandwich. This idea was created by Dennis Horton, and is basically a vegan version of the BLT (Bacon, Lettuce, and Tomato Sandwich). What really sold me on trying it was the video that I posted here. You have to watch it! Witnessing Tabitha Brown (@iamtabithabrown) share her first experience had me SOLD! She’s hilarious by the way!
The TTLA (Tempeh, Tomato, Lettuce, and Avocado) Vegan sandwich is sold in more than 150 Whole Foods stores around the country and approximately 14 stores in Canada. Well, I took the challenge! Our local Whole Foods did not offer it, so I decided to make my own. I was able to modify it for #WWFreestyle, and it was still delish coming in at 8 SP!
[Tweet “Get the #recipe to this delicious Garlic Aioli! #vegan #plantbased #reducetarian”]
So for my plant-based, vegetarian, and vegan lovers (really anyone), this one’s for you! I also decided to make my own garlic aioli. It’s super easy!
TTLA (Tempeh, Tomato, Lettuce, and Avocado) VEGAN SANDWICH
Ingredients
What you need for the TTLA
- Bacon Tempeh Strips - Fakin' Bacon found at Whole Foods
- Tomato Slices
- Lettuce
- Avocado
- Ciabatta Bread
- Garlic Aioli, vegan
- Pickle spear optional
Instructions
- Build your sandwich to your liking.
Notes
VEGAN GARLIC AIOLI
Ingredients
- 1/2 cup 3/4 cups of vegan mayonnaise optional - use light mayo if you are not vegan
- 3 cloves garlic, chopped or pressed (I used a garlic press)
- 2 tbsps of lemon juice
- 1/2 tsp of salt
- 1/2 tsp of ground black pepper
- parsley, a few shakes
Instructions
- Mix mayonnaise, garlic, parsley, lemon juice, salt, and black pepper in a bowl.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- I made two different versions of the garlic aioli. It was also suggested to try the TTLA with a pickle. Since I didn’t have any, I added about a 1/2 teaspoon of dill weed the second time. It was delicious! Gives you that pickle on the side taste!
- Yields about 8 or 12 servings of aioli (1 TBSP per serving).
- Weight Watchers Freestyle – 3 SP using vegan mayo. 1 SP (using light mayo).
You can also grab the recipe to my Lemon-Dill and Garlic Aioli here!
[Tweet “Have you taken the #TTLAChallenge? Well, you should! #vegan #reducetarian #plantbased “]
You can check out the challenge by searching the hashtag: #TTLAChallenge 🍃 Have you taken the challenge yet? Tell me what you think!
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