A classic BLT is hard to beat-but this plant-based version proves you don't need bacon to get all that savory, satisfying flavor. This Vegan BLT Sandwich with tempeh brings together smoky, crispy tempeh, juicy tomatoes, crunchy lettuce, paired with creamy vegan mayo, all layered on toasted bread.
Tempeh makes a great stand-in for bacon thanks to its firm texture and ability to soak up bold marinades. Once pan-seared until golden and slightly crisp, it adds that salty, smoky bite that makes a BLT so craveable. Paired with ripe tomatoes and fresh lettuce, this sandwich hits all the right notes-savory, fresh, crunchy, and satisfying. And it's surprising simple to make!
Sandwiches and wraps have been a go-to for as long as I can remember-and I have a feeling that will remain true for the foreseeable future. Honestly, why shouldn't they be?They're generally very easy to make, can accommodate a wide variety of ingredients, and everything is packaged up-neatly sandwiched between two slices of delicious bread or wrapped up tight in a tortilla. What's not to love??
Going vegan in 2013 did push me to get a little more creative with what goes between those two slices of bread, beyond vegetables of course. And don't get me wrong, I love an all-veggie sub or wrap loaded with all the veggies, hummus, avocado, and condiments of choice. But sometimes you want a little more than that. Since I'm a big proponent of the idea that anything you can do, I can do vegan, I was pretty delighted the first time I was served a vegan BLT sandwich. I've ordered them at restaurants many times when they're on the menu-and they never disappoint.
The good news? We don't have to wait until we're at a restaurant to enjoy a perfectly delicious vegan BLT. We can make one right at home-and I'm sharing exactly how to do it.
If you love a good plant-based sandwich as much as I do, you might also want to check out a couple of my other favorites: my Chickpea "Tuna" Salad Sandwich and Tempeh Reuben. They're both hearty, flavorful, and perfect when you're craving a satisfying vegan lunch.
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Ingredients
- Tempeh is a fermented protein traditionally made from soybeans, though other beans and grains can also be used. Its firm texture and savory flavor make it a great plant-based option for sandwiches like this. If you want to learn more about tempeh, be sure to check out my guide to soy foods.
- Soy sauce
- Ketchup
- Red wine vinegar
- Liquid smoke adds that signature smoky, bacon-like flavor that helps give the tempeh its classic BLT vibe
- Maple syrup
- Spices: Garlic powder, onion powder, smoked paprika, nutritional yeast, black pepper
- Sourdough or any other hearty sandwich bread you like
- Lettuce
- Tomato
- Vegan mayo
- Optional: avocado. If I have a perfectly ripe avocado on hand, I love adding it to this sandwich. It brings a rich, creamy element that pairs perfectly with the smoky tempeh.
See recipe card for quantities.
Instructions
- Slice the tempeh: Cut the block of tempeh in half crosswise to create 2 smaller pieces.
- Next slice each piece lengthwise into thinner rectangles (you should have 4 total).
- Finally, cut into thin strips.
- Prepare the marinade: Grab a shallow dish large enough to hold the tempeh slices in a stacked layer. Add the soy sauce, water, ketchup, liquid smoke, red wine vinegar, maple syrup, onion powder, garlic powder, smoked paprika, nutritional yeast, and black pepper. Mix well to combine.
The water helps stretch the marinade without adding extra sodium.
- Marinate the tempeh: Add the tempeh strips to the dish and coat them in the marinade. The liquid doesn't need to fully cover the slices-just flip or rotate them partway through for even coverage. Let marinate for at least 30 minutes, or up to overnight in the fridge for even more flavor.
- Cook the tempeh bacon: Heat a skillet over medium heat and add a little extra virgin olive oil or avocado oil. Pan-fry the tempeh for about 4 minutes per side, or until browned to your liking. After flipping, splash a little extra marinade into the pan for even more smoky flavor as it cooks.
- Assemble the Vegan BLT: Toast your bread until lightly golden and crisp. Spread vegan mayo onto one or both slices (add mashed or sliced avocado here if using), then layer with lettuce, tomato, and several pieces of tempeh bacon. Top with the second slice of bread, slice if desired, and enjoy right away while the tempeh is warm and crispy
Substitutions & Variations
- Lettuce - Swap the lettuce for spinach or arugula for a slightly different flavor and texture.
- Bread - Use gluten-free bread to make this recipe gluten-free. Additionally, check that your tempeh is not made from any gluten-containing grains and use tamari (gluten-free soy sauce).
- Red Wine Vinegar - Apple cider vinegar works well as a substitute for red wine vinegar.
- Spicy - Add chili pepper flakes or cayenne pepper to the marinade to bring some heat to the tempeh.
- Spicy Mayo - Mix vegan mayo with Frank's RedHot or sriracha until you reach your desired level of spiciness.
Equipment
You'll need a skillet to pan-fry the tempeh bacon. I like using a stainless steel skillet for a nice golden sear, but a non-stick pan works just as well.
Storage
Store the marinated tempeh in an airtight container in the fridge. Keep sandwich ingredients like lettuce and tomato separate from the bread to prevent sogginess, and assemble when ready to eat. Best enjoyed within 3-4 days.
FAQ
Use a hot skillet, don't overcrowd the pan, and let the tempeh cook undisturbed for a few minutes on each side. A little oil helps it brown and crisp up nicely.
It can be! Use gluten-free bread and make sure your tempeh and soy sauce (or tamari) are gluten-free.
Yes! You can marinate and cook the tempeh ahead of time, then store it in the fridge for 3-4 days. Reheat in a skillet for best texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this tempeh lettuce and tomato sandwich:
Vegan BLT Sandwich (with tempeh)
Ingredients
Tempeh Bacon
- 1 - 8 ounce packet tempeh
- 4 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons red wine vinegar
- 1 tablespoon ketchup
- 1 tablespoon maple syrup
- 1 tablespoon liquid smoke
- 1 teaspoon nutritional yeast
- ½ teaspoon garlic power
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Sandwich fixings
- Bread
- Lettuce
- Tomato
- Vegan mayonaise
- Avocado, optional
Instructions
Tempeh Bacon
- Cut the block of tempeh in half crosswise to create 2 smaller pieces. Then slice each piece lengthwise into thinner rectangles (you should have 4 total), and cut those into thin strips.
- Grab a shallow dish large enough to hold the tempeh slices in a stacked layer. Add the soy sauce, water, ketchup, liquid smoke, red wine vinegar, maple syrup, onion powder, garlic powder, smoked paprika, nutritional yeast, and black pepper. Mix well to combine.
- Add the tempeh strips to the dish and coat them in the marinade. The liquid does not need to fully cover the slices-you can rotate or flip them partway through for more even flavor coverage.
- Marinate for at least 30 minutes, or up to overnight in the fridge for even more flavor.
- Heat a skillet over medium heat and add a little extra virgin olive oil or avocado oil. Pan-fry the tempeh for about 4 minutes per side, or until browned to your liking. After flipping, splash a little extra marinade into the pan for even more smoky flavor as it cooks.
Assemble the Vegan BLT
- Toast your bread slices until lightly golden and crisp.
- Spread vegan mayo onto one or both slices of toasted bread. If using, this is also a great place to add mashed avocado or sliced avocado.
- Top one slice with lettuce, tomato slices, and several pieces of the tempeh bacon
- Place the second slice of bread on top, slice in half if desired, and enjoy right away while the tempeh is warm and crispy.
Thanks for coming! Let me know what you think: