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How to Make the TTLA (Tempeh, Tomato, Lettuce, Avocado) Burger Recipe

A BLTA minus the B, made with smoky tempeh, a plant-based burger, and cashew mayo.

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This is like a classic BLT only better and 100% plant based. We top the Lightlife Plant-Based Burger with Lightlife Organic Smoky Tempeh Strips for the ideal bacon substitute, plus a homemade simple plant-based mayonnaise made from cashews. Finish it off with a slice of juicy summer tomato, lettuce, salt, and freshly cracked black pepper and serve on toasted whole grain buns.

Serves 4


4 Lightlife Plant-Based Burgers

1 package Lightlife Organic Smoky Tempeh Strips

Olive oil

4 whole grain burger buns

1 beefsteak or heirloom tomato, sliced into ¼-inch slices

4–8 pieces butter, Boston bib, or romaine lettuce

¼ cup plant-based cashew mayo (see Plant-Based Cashew Mayo recipe in Toronto Plant-based Peameal Sandwich recipe)

Sea salt

Freshly cracked black pepper


  1. Grill Lightlife Burgers per package instructions.
  2. Cook the Lightlife Tempeh Strips according to the package instructions, pan fried with a moderate amount of oil until crispy.
  3. Toast the buns on the grill, about 30 to 60 seconds, or in a toaster. Arrange 4 slices on a platter and set the other 4 aside.
  4. Place one burger patty on each bottom slice. Top each patty with 1–2 slices tomato, 1–2 pieces of lettuce, and 2–3 slices of Lightlife Tempeh Strips.
  5. Spread 1 tablespoon plant-based cashew mayo on each of the remaining slices of bread. Season with sea salt and freshly cracked pepper, if desired, and top each burger. Slice burger in half.
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