If you’re anything like me, then you’re always searching for quick, nourishing meal options. In some ways, I feel like my role as mom has morphed into 24/7 chef. Someone is always in search of snack, and I’m always the one who answers the call.

I chuckle a little when I think about my pre-kid life. The one where I’d happily make homemade pasta on a weeknight, where jarred marinara sauce was a taboo, and where I’d easily spend hours making bread from scratch. Ha. Well, those days are long gone.

My reality now is that I’ve got minutes most days to assemble meals— one of my babes is usually in tears asking for food, and the other is likely in my arms. My criteria for meals is now— can I open and cook it with one hand? If so, I’m sold.

It’s why I’m excited to be partnering with Campbell’s® Well Yes!® Soups to share with you my favorite plant-based offerings along with a simple Winter BLT sandwich to go alongside. It’s no secret that I love soup (I’ve got 70 soup recipes!) but don’t always have the time to make soup from scratch. Enter Campbell’s® Well Yes!® offerings.

What I love about Campbell’s® Well Yes!® is that their offerings are made with purposeful, nutritious ingredients like sweet potato, lentils, black beans and spinach in some varieties. The ingredient list is very similar to what I’d use if I was simmering soup in my kitchen, with varieties having on average 1/3 of your daily vegetable servings in each flavor-packed can.

Campbell’s® Well Yes!® also offers several plant-based options— which can be hard to find in ready-to-eat soups. All of them are delicious, but I’m a big fan of the Black Bean & Vegetables and Harvest Carrot & Ginger.

The black bean with vegetables contains 17g of protein and 13g of fiber per can, along with 40% of your daily vegetable requirement. Similarly, the Harvest Carrot & Ginger is made with the good stuff: ginger, sweet potatoes and delicious/rich coconut cream.

Simply delicious on their own or paired with a quick sandwich— like this Winter BLT. I love a hearty pairing of soup and sandwich and have been eating this on repeat. To make meal prep easy, I make a big batch of my tempeh bacon ahead of time for easy assembling when I’m ready to eat. And yes, this entire meal is one-hand-approved.

Winter Tempeh BLT

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches 1x
• Category: lunch
• Method: stove top
• Cuisine: American
• Diet: Vegan

Description

A spicy, smoky vegan BLT sandwich made with spicy mayo sauce, arugula, apple and homemade tempeh bacon. Enjoy with canned soup for a hearty, simple meal.

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• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches 1x
• Category: lunch
• Method: stove top
• Cuisine: American
• Diet: Vegan

• Author: Alex Caspero
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sandwiches 1x
• Category: lunch
• Method: stove top
• Cuisine: American
• Diet: Vegan

Scale 1x2x3x

Ingredients

• 1 batch Tempeh Bacon
• 1/4 cup plant-based mayo of choice
• 1 tablespoon chili crunch (or chili garlic sauce)
• 1 cup arugula
• 1 large honey crisp apple, sliced thin
• 8 slices bread

Instructions

1. Make the tempeh bacon according to recipe directions, set aside.
2. Whisk together the mayo and chili crunch; taste, adding more chili as desired for a spicier sandwich.
3. Spread the prepared chili mayo sauce evenly on 8 slices of bread; top with cooked tempeh bacon, arugula and thinly sliced apples. Cover with bread, slice in half and serve with warmed Well Yes!^® Soup of choice.

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