‘Pimped up Plants’ fermented BLT

I’m not much of a sandwich fan. There is a good reason for this. Going gluten free when I was diagnosed with IBS meant I’ve had to learn how to navigate lunch without a humble sandwich in sight. ⁠

BUT, I have found myself a delicious brown sourdough from my favourite local bakery The Flour Pot that I can tolerate so I can officially welcome back sandwiches in to my life. ⁠

This sandwich is ridiculously delicious PLUS it ticks so many #plantpoints along with some extra gut goodness from not one but THREE different ferments. In this recipe I have used fermented sloes, but I am well aware these are not in everyones fridge! Feel free to replace with buttery olives however the ‘sour’ ferment taste won’t be quite the same. If you have some kimchi or sauerkraut knocking around, add a tsp or two to your pesto instead.

I’ve marinated tempeh so it tastes as deliciously salty with a hint of sweetness as bacon, gently pickled some finely sliced cucumbers and – inspired by Namoi Devlin – I’ve slathered on a thick layer of fermented pesto using my sloes⁠. Oh and of course added a few delicious tomato slices and some rocket for a peppery kick.

This sandwich is a power house that fails to disappoint!

No Waste Tip: Keep the leftover marinade in a jar in the fridge to use later in the week. This works perfectly with oyster mushrooms, aubergine and banana skins (remove the bitter inner pith first).

‘PIMPED UP PLANTS’ FERMENTED BLT

FODMAP Friendly, Gluten Free, Vegan

Ingredients:

Tempeh Facon

6 thin slices of Tempeh

1 tbsp Tamari

1 tbsp Liquid Smoke

1 tbsp Virgin Olive Oil

1/2 tbsp Maple Syrup

Fermented Pesto

1 Bunch Basil Leaves

2 Russian Kale Leaves, stem removed

8 Fermented Sloes, or substitute with any buttery olive

A Handful of Toasted Walnuts

Lemon, a squeeze of juice

Virgin Olive Oil

Salt

Quick Pickled Cucumber

1/2 Cucumber, finely sliced (I use a mandolin)

1 tsp Rice Vinegar

1 tsp Lime Juice

Sandwich Extras

Good quality brown sourdough (or gluten free alternative) Bread

Tomatoes, I love the Heritage variety

Wild Rocket

Method:

Begin by marinating the tempeh – simply add all the marinade ingredients in to a shallow bowl then place the tempeh slices giving them a good dousing. Set to one side.

Add all the fermented pesto ingredients in to a food processor and combine leaving a little texture. Taste to check the balance, it may need an extra squeeze of lemon or sprinkling of salt.

Slice the bread, slather one side (or both!) with the fermented pesto, add some pickled cucumber, tomato slices and some rocket then put to one side.

Place a frying pan over a medium heat. Once hot, add the tempeh slices and fry for 2-3 minus each side until they begin to brown.

Once cooked, place on top of your fermented pesto & veg filled bread, top with another slice, cut in half and devour.

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