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!
So for my plant-based, vegetarian, and vegan lovers (really anyone), this one is for you! I also decided to make my own garlic aioli. It’s super easy!
TTLA (Tempeh, Tomato, Lettuce, and Avocado) VEGAN SANDWICH + GARLIC AIOLI
What you need for the TTLA:
- Bacon Tempeh Strips – Fakin’ Bacon found at Whole Foods
- Tomato Slices
- Ciabatta Bread
- Garlic Aioli (vegan)
- Pickle spear, optional
Weight Watchers Freestyle Smart Points
- Vegan TTLA – 9 SP with 2 oz serving of ciabatta bread and made with vegan aioli (if you use 3 oz of ciabatta, 10 SP)
- Vegetarian TTLA (using light mayo) – 7 SP with 2 oz serving of ciabatta bread (I used 3 oz of ciabatta, 8 SP)
- 1/2 cup or 3/4 cups of vegan mayonnaise (or light mayo if you are not vegan)
- 3 cloves of 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
Mix mayonnaise, garlic, parsley, lemon juice, salt, and black pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Art’s revisions: 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 check out the challenge by searching the hashtag: #TTLAChallenge 🍃 Have you taken the challenge yet? Tell me what you think!