Who says you need meat to enjoy a delicious BLT? This vegan version delivers all the classic flavors and textures you love—smoky, savory, crunchy, and juicy—with 100% plant-based ingredients. Perfect for lunch, a quick dinner, or a weekend treat, this Vegan BLT Sandwich is both satisfying and wholesome.
Ingredients
- 8 slices of bread (your choice: sourdough, whole grain, or gluten-free)
- 1 block tempeh (8 oz), sliced into thin strips
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 tsp liquid smoke (optional, for extra smokiness)
- 1 tbsp olive oil
- 2 cups lettuce leaves (romaine or butter lettuce work well)
- 2 large tomatoes, sliced
- 1/2 cup vegan mayonnaise
- Optional: avocado slices
Equipment
- Skillet or grill pan
- Small bowl
- Spatula
- Knife
Instructions
1. Prepare the Tempeh Bacon:
- In a small bowl, whisk together the soy sauce, maple syrup, smoked paprika, and liquid smoke.
- Marinate the sliced tempeh in the mixture for at least 10 minutes, ensuring all pieces are well coated.
2. Cook the Tempeh:
- Heat olive oil in a skillet over medium heat. Add the marinated tempeh slices and cook for 2–3 minutes per side, until golden and slightly crispy. Remove from the skillet and set aside.
3. Toast the Bread:
- Toast the bread slices to your desired level of crispness.
4. Assemble the Sandwich:
- Spread vegan mayonnaise on one side of each slice of bread.
- Layer lettuce leaves, sliced tomatoes, and cooked tempeh bacon on four slices of bread. Add avocado slices if desired.
- Top with the remaining slices of bread to complete the sandwiches.
5. Serve:
- Slice each sandwich in half and serve immediately. Enjoy with a side of chips, soup, or a simple salad.
Tips
- Make-Ahead Option: Prepare the tempeh bacon in advance and store it in the fridge for up to 3 days for quick sandwich assembly.
- Bread Variety: Try ciabatta, baguette, or even a wrap for a different take on the classic BLT.
- Flavor Boost: Add a dash of hot sauce or a sprinkle of nutritional yeast to your sandwich for extra zing.
This Vegan BLT Sandwich offers all the comfort of the traditional favorite, with a plant-based twist that’s every bit as satisfying. Packed with smoky tempeh bacon, fresh veggies, and creamy mayo, it’s proof that vegan food can be downright indulgent. Give it a try—you won’t miss the meat!
Vegan BLT Sandwich Recipe
Satisfy your craving for a classic BLT with this vegan twist! Featuring smoky tempeh bacon, crisp lettuce, and juicy tomatoes on toasted bread, this sandwich is a delicious plant-based option.
Equipment
- Skillet or grill pan
- Small bowl
- Spatula
- Knife
Ingredients
- 8 slices of bread your choice: sourdough, whole grain, or gluten-free
- 1 block tempeh 8 oz, sliced into thin strips
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1 tsp liquid smoke optional, for extra smokiness
- 1 tbsp olive oil
- 2 cups lettuce leaves romaine or butter lettuce work well
- 2 large tomatoes sliced
- 1/2 cup vegan mayonnaise
- Optional: avocado slices
Instructions
- Prepare the Tempeh Bacon:
- In a small bowl, whisk together the soy sauce, maple syrup, smoked paprika, and liquid smoke.
- Marinate the sliced tempeh in the mixture for at least 10 minutes, ensuring all pieces are well coated.
- Cook the Tempeh:
- Heat olive oil in a skillet over medium heat. Add the marinated tempeh slices and cook for 2–3 minutes per side, until golden and slightly crispy. Remove from the skillet and set aside.
- Toast the Bread:
- Toast the bread slices to your desired level of crispness.
- Assemble the Sandwich:
- Spread vegan mayonnaise on one side of each slice of bread.
- Layer lettuce leaves, sliced tomatoes, and cooked tempeh bacon on four slices of bread. Add avocado slices if desired.
- Top with the remaining slices of bread to complete the sandwiches.
- Serve:
- Slice each sandwich in half and serve immediately. Enjoy with a side of chips, soup, or a simple salad.
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