Looking for a vegan alternative for a BLT? Here it is. The TLT. This is the most simple version. Of course you can add extras as you like.

Get some Tofurky Brand Tempeh Smoky Maple Bacon Flavor. Toast a slice of your favorite bread or I use pita bread. Smash some avocado on the toast.

Add on the cooked tempeh, chopped tomatoes and spinach or any greens you prefer. Too easy, delicious, and filling.

Version 2 can be a TLT wrap. I like to use Rudisbakery.com  Spelt Tortillas.

They hold up really well and have no high fructose corn syrup. You can add in the tempeh, tomato, spinach, avocado, cilantro, and dress it with a mixture of Followyourheart.com Vegenaise and Dijon mustard mix or a hummus salad dressing.

Taking a few minutes to make a fresh salad dressing is more nutritious & delicious.

Try this cherry vinaigrette:
1 cup pitted fresh cherries
2 Tablespoon olive oil
2 teaspoon Dijon Mustard
1 teaspoon fresh thyme
1 teaspoon raw apple cider vinegar

Blend all ingredients to smooth.

Brown Rice, Bean and Vegetable Salad:

• 2 cups water
• 1 cup short grain brown rice or Lundberg Jubilee Gourmet mixed whole grain brown rice blend
• 1 can Garbanzo beans 15oz- drain and rinsed
• 1 handful of raw chopped kale or green beans
• 2 carrots peeled & chopped
• 1 stalk celery chopped
• 1 red bell pepper chopped
• Parsley and scallions to garnish

Dressing :

• 5 to 6 Tablespoons of Extra virgin olive oil
• 2 Tablespoons of fresh lemon juice
• 1 Tablespoon Dijon Mustard
• 1/2 teaspoon Celtic Sea Salt fine ground
• 1/4 teaspoon black pepper or more to taste.
• whisk ingredients together.

Bring water to boil. Add rice and cook uncovered for 25 mins stirring occasionally.
Drain and rinse rice with cold water. Set aside.
In large bowl mix veggies, beans, and cooked rice. Add dressing to taste. Garnish with chopped fresh flat leaf parsley and scallions.

This salad can sit in the refrigerator overnight if using the next day for lunch with dressing on it.