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.