Introducing the TTLA– aka your new favorite sandwich. It is loaded with our homemade tempeh bacon, tomatoes, avocado, pickles, romaine lettuce, and homemade garlic aioli.
At this point, I’m sure you’ve seen the viral video going around of Tabitha Brown‘s video of her reaction to the TTLA sandwich at Whole Foods. If you haven’t, I highly suggest you check it out to understand the (hilarious) inspiration for this blog post.
Within a week of its posting, her video surpassed a million views and the #TTLAChallenge was born. People started to pick up the sandwich at their local Whole Foods Market to capture their own TTLA sandwich-eating experiences, and post their photos and videos online. It’s amazing to see vegans and non-vegans alike show the TTLA the love it deserves!
Chris and I actually put together TWO brand new vegan sandwich recipes with Pete’s Living Greens this week and we hope that you love them both! He put together a Buffalo Tofu Sandwich smothered with homemade vegan ranch dressing and loaded with lettuce, juicy thick slices of tomatoes, and crispy red onions…are you drooling yet, because I am.
These aren’t just any old greens, they are just what their names suggest, LIVING greens! Pete’s Living Greens is packaged with the roots intact to yield greens that are not only fresher but also last soooo much longer— up to 7+ days to be accurate. Not only that, the greens are also hydroponically grown, using up to 85% less water and 70% less land than traditional growers. Next time you’re at your local grocery store, we definitely recommend you pick some up and experience the crisp and fresh goodness for yourself.
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
The viral TTLA sandwich from Whole Foods just made its way into your kitchen. Get ready to dig into your new favorite sandwich–loaded with homemade tempeh bacon, tomatoes, lettuce, avocado and a homemade vegan garlic aioli!
Baby romaine or butter lettuce, cut or ripped into medium sized chunks (we used Pete’s Living Greens)
1 avocado, peeled and sliced
Dill pickles (optional)
4 slices of your favorite bread, toasted (we used Dave’s Killer Bread)
Prepare the homemade tempeh bacon and garlic aioli if you have not done so already.
Smear one slice of the bread with garlic aioli. Layer on half of the lettuce, tomato, tempeh bacon, pickles, and avocado, and then seal the sandwich shut with the second piece of bread. Repeat with the second sandwich.
If you don’t want the aioli to be too strong, opt for 1/8-1/4 teaspoon garlic powder instead of fresh garlic.
Store the garlic aioli in an airtight container in the refrigerator for up to 5 days.
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