This vegan BLT with tempeh ‘bacon’ is a hearty and simple-to-make sandwich. Perfect for picnics and work-from-home lunches.
I’m sure I speak for many of us when I say that a BLT is an absurdly delicious, majorly-beloved food. As a harmonious combo of fluffy bread, salty bacon, juicy tomatoes, and crunchy lettuce, it is, unsurprisingly, one of the most popular sandwiches in the western world. But in my ideal world, the tempeh bacon BLT sandwich would be as common as a regular one.
As we continue with this month’s Tour de Vegan Sandwiches, I want to introduce you to my version of a vegan BLT – one with “meaty” tempeh bacon and spicy mayo. Let’s dive in!
Why You Should Try This Vegan BLT
My version of a vegan BLT consists of [marinated and baked] tempeh bacon, tomatoes, romaine lettuce, and spicy mayo. What I love about this technique is that the “bacon” can be cooked in advance and kept in the fridge for sandwich assembly as needed (the same level of convenience as store-bought deli meat, basically).
A tempeh bacon BLT makes a great work-from-home lunch and is easy to take along on picnics, road trips, etc.
What Is Tempeh Bacon
Tempeh bacon is a homemade, plant-based bacon alternative. It calls for just a few ingredients and is super easy to make. In my opinion – if you’re looking for a meaty, chewy option – it is the best vegan bacon. (However, if you’re in the market for vegan bacon bits, check out my shiitake bacon.)
If you’re not familiar, tempeh (pronounced TEM-pay) is a traditional Indonesian ingredient and a go-to protein source for vegans all over the world. It’s a fermented product made out of soybeans (just like tofu). But unlike tofu – which is, essentially, coagulated soy milk – tempeh is made out of whole soybeans, so all their nutrients remain intact. To make tempeh, soybeans are cooked and naturally fermented into a sliceable block.
Tempeh has a nutty, slightly bitter taste and firm texture (kinda like chickpeas). It’s really good at absorbing other flavors so it’s perfect for marinating and simmering in various sauces.
How to Make Tempeh Bacon
To make tempeh bacon, slice up a block of tempeh and marinate it in a mix of soy sauce, oil, maple syrup, and smoked paprika. Then arrange the slices on a parchment-covered baking sheet, bake them until golden brown, and voilà: smoky, meaty, chewy vegan bacon. It’s great straight out of the oven (especially in this vegan BLT), but also great for prepping ahead and using throughout the week.
Ingredients and Substitutions
- Tempeh: Tempeh is sold in most supermarkets these days – look for it in the refrigerated section, usually next to things like tofu, kimchi, and meat alternatives. Lightlife is the most common brand. Whichever brand you find, make sure to use tempeh that’s labeled organic and non-GMO.
- Lettuce: For the “L” in this tempeh sandwich, use a crunchy, mild lettuce like iceberg, romaine, or little gem. DO NOT, under any circumstances, use mesclun, arugula, or baby spinach – that would be heresy.
- Tomatoes: Use the best ones you can get – i.e. big, multicolor heirlooms from a farmers market. But since these dream tomatoes are hard to come by, any ripe vine tomatoes will do.
- Mayo: There are lots of vegan mayo options in stores these days. Sir Kensington’s is my favorite.
- Bread: BLT’s are usually served on fluffy white sandwich bread (a.k.a. a pullman loaf) and many people swear by this option. I personally prefer the heartier bite of sourdough, whose tangy flavor compliments the bacon and tomatoes nicely.
If you like this vegan BLT, check out…
- Tempeh Banh Mi with Quick-Pickled Veg
- Tempeh Chili with Tortilla Crisps
- Tempeh Meatballs
- Soy-Glazed Crumbled Tempeh
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.
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Vegan BLT
- Prep Time: 35 mins
- Cook Time: 25 mins
- Total Time: 1 hour
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This vegan BLT with tempeh ‘bacon’ is a hearty and simple-to-make sandwich. Perfect for picnics and work-from-home lunches.
Ingredients
For the Tempeh Bacon
- 2 tablespoons soy sauce or tamari
- 2 tablespoons oil (like avocado, organic canola, or olive)
- 2 tablespoons pure maple syrup
- 1 teaspoon smoked paprika
- One 8-ounce package of tempeh, cut into 1/3-inch-thick strips
For the Sandwiches
- 1/3 cup vegan mayonnaise
- About 2 teaspoons of your favorite hot sauce, or more to taste
- 8 slices sandwich bread of your choice, toasted
- 2 ripe vine tomatoes, thinly sliced
- About 1/2 head lettuce (like little gem, romaine, or iceberg), torn
Instructions
- Start the tempeh bacon: In a shallow dish, whisk together 2 tablespoons soy sauce, 2 tablespoons oil, 2 tablespoons maple syrup, and 1 teaspoon smoked paprika. Add the tempeh slices and gently toss to coat. Let stand for at least 30 minutes, tossing again after 15 minutes to ensure it’s marinating evenly.
- Preheat the oven to 400ºF. Line a small baking sheet with parchment paper.
- Arrange the tempeh strips in a single layer on the baking sheet (discard marinade). Bake until golden brown, about 25 minutes. The bacon will crisp up as it cools. (Leftover bacon may be kept in at airtight container in the fridge for up to 5 days.)
- Meanwhile, in a small bowl, stir together 1/3 cup mayo and hot sauce. Taste and adjust the heat level, if needed.
- To assemble the sandwiches, spread some of the spicy mayo on each slice of bread and layer on the bacon, tomatoes, and lettuce.
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
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