BLET (a.k.a. Tempeh bacon + lettuce + shio koji–glazed eggplant + tomato on sourdough) from Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them (page 157) by Aaron Adams and Liz Crain

  • kosher salt
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  • sourdough bread
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute store-bought shio koji for shio koji, store-bought tempeh bacon for tempeh bacon, aquafaba mayo with miso or store-bought vegan mayo with miso for miso sauce, and butter lettuce for red leaf lettuce. You may use the Shio koji recipe on page 70, the Tempeh bacon recipe on page 88, and the Miso sauce recipe on page 161. Tempeh bacon should be started about a week before making these.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought shio koji for shio koji, store-bought tempeh bacon for tempeh bacon, aquafaba mayo with miso or store-bought vegan mayo with miso for miso sauce, and butter lettuce for red leaf lettuce. You may use the Shio koji recipe on page 70, the Tempeh bacon recipe on page 88, and the Miso sauce recipe on page 161. Tempeh bacon should be started about a week before making these.

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