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Kathy's Vegan Kitchen

Healthy Plant-Based Vegan Cooking

Vegan BLT

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Vegan BLT Recipe

When I want a sandwich, I want a BIG sandwich that satisfies my comfort cravings. So, I decided to grill up some marinated tempeh bacon and make a vegan BLT for the record books. And, let’s just say it was a home run. 

A vegan BTL also called a TLT, does not only have simple ingredients, but it is also ridiculously easy to make. Although a typical TLT has bacon, lettuce, tomato, and mayonnaise, my vegan BLT has red onion. Other than that slight variation, and making it vegan, of course, this sandwich is to die for. 

HOW TO PREPARE THE TEMPEH FOR THE BEST VEGAN BLT YOU WILL EVER EAT!

cut raw tempeh in half

One of the first mistakes, people make when cooking tempeh is to they don’t boil it first! Yes, boil it! First, remove the tempeh from the package, and cut it in half, making two equal-sized squares. Then, place the tempeh pieces in a pan and cover with water. Bring to a boil and cook 10 minutes, and then remove the tempeh from the boiling water to marinate.

WHY BOIL THE TEMPEH?

boil tempeh

  • Boiling removes tempeh’s naturally bitter taste
  • It softens the tempeh to make it easier to eat and enjoy
  • And, boiling allows for better saturation of marinate

THE INGREDIENTS IN TEMPEH BACON MARINADE FOR THE VEGAN BLT RECIPE

Vegan BLT Recipe

Once the tempeh is boiled, and the water is drained, prepare a marinade. My favorite way to make tempeh bacon, for instance, is to use these ingredients and marinate overnight. 

HOW TO GRILL THE TEMPEH BACON ON THE BBQ FOR THE VEAGN BLT RECIPE

grilling tempeh

Now, it’s time to grill the tempeh. For those fabulous marks, you want the grill piping hot (450 degrees) before you put the tempeh on the grill. Next, remove the tempeh from the marinade, but keep the extra marinade for after grilling. 

In order to get those fabulous grill marks, I turn the tempeh 4 times every 4 minutes. So, that is a total of 16 minutes of grill time. 

grilling tempeh grill marks

As a result, you get to return the tempeh to the marinade after grilling. And of course, it’s all about the char and the grill marks and soaking up the flavors of the marinade.

As a general rule, I let the tempeh bacon cool a little, so I don’t burn my fingers. Then, I slice the grilled tempeh for the vegan BLT sandwiches. 

tempeh bacon sliced thin

As I mentioned earlier, red onion is not part of a typical BLT sandwich, so leave it off if you like. And, don’t worry; I know it looks like meat juices, but it’s only tempeh marinade. But, one of the most important parts of the vegan BLT is the vegan mayo! 

HOW TO MAKE HOMEMADE CASHEW MAYO FOR VEGAN BLT SANDWICHES

I love sauce, and I mean really love sauce; it’s my vice. So, every sandwich needs sauce and good vegan sauce. Although I am not a fan of store-bought vegan mayo, feel free to use it as a substitute if you don’t want to make your own. But, if you are feeling adventurous, try to make your own. You won’t be disappointed. 

CASHEW MAYO INGREDIENTS…QUICK EASY AND VERY FEW INGREDIENTS

All you need to make an incredible cashew mayo is:

  • 1 cup raw cashews
  • juice of 1 lemon 
  • 1 clove garlic, minced
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoon dijon mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Then, you just need a high-speed blender, and you have the BEST vegan mayo for any sandwich you love! 

STACKING THE VEGAN BLT…BUILD IT HIGH AND LARGE OR GO HOME…

Vegan BLT Recipe

Since my vegan BLT is all about comfort food, I a, going BIG or going home. For that reason, I chose sourdough vegan ciabatta buns from my favorite local vegan baker. Because the ciabatta buns are made fresh daily, I have to slice and toast them. Then, I smear the vegan mayo on the top bun. Next, I build from the bottom up:

  • Tempeh bacon
  • Red onion (optional)
  • Slices of tomato 
  • Romaine lettuce

If you live on the wild side, add more cashew mayo to the bottom bun, but don’t say I said so 🙂 

And, then. take a big bite, which might require you to squeeze your sandwich real tight! 

Now, tell me that isn’t the most amazing sandwich ever? 

Vegan BLT Recipe

AND, IF YOU ARE A SANDWICH LOVER LIKE I AM, YOU MAY ENJOY THESE SANDWICHES!

Vegan BLT Recipe
Yield: 4 servings

Vegan BLT

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

Turn a simple concept into a fabulous sandwich. Vegan BLT is loaded with grilled tempeh bacon, lettuce, tomato, red onion, and cashew mayo on a toasted vegan ciabatta bun!

Ingredients

Tempeh Bacon

  • 2 8 ounce packages of tempeh (I use organic light life brand)
  • 1/4 cup soy sauce or Tamari
  • 2 Tablespoons Maple syrup
  • 1 teaspoon sriracha
  • 2 teaspoons liquid smoke (I used hickory flavor)
  • 2 teaspoons black pepper

Cashew Mayo

  • 1 cup raw cashews
  • 1 lemon juiced
  • 1 clove garlic, minced
  • 2 Tablespoons Apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 2 teaspoons dijon mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Other Vegan BLT Ingredients

  • 4 large Romaine lettuce leaves
  • 2 large organic tomatoes, sliced
  • 1/2 large red onion, sliced thin (optional)

Instructions

MARINATE AND GRILL TEMPEH FOR VEGAN BLT

  1. Remove tempeh for the packages and cut each piece in half
  2. Place in a large saucepan and cover in water
  3. Boil for 10 minutes
  4. Drain water and set aside.
  5. Now, in a refrigerator safe container, whisk together the tempeh bacon marinade, and pour a small amount into the base of the container.
  6. Then, add two pieces of tempeh, pour more marinade over the top, and repeat until all the tempeh and marinade are in the container.
  7. Cover and refrigerate overnight.
  8. I always flip it over in the refrigerator every time I go in the refrigerator for anything.
  9. Preheat the grill to 450 before grilling the tempeh.
  10. Place the tempeh pieces on the grill, and rotate every 4 minutes for 16 minutes (flipping it 4 times)
  11. Return grilled tempeh to the extra marinade
  12. When cool to the touch, slice the tempeh thin

PREPARE THE CASHEW MAYO

  1. Place all ingredients in a high-speed blender. I use a Nutri-bullet (the small blender cup)
  2. Blend until smooth.
  3. Refrigerate until needed

PREPARING THE SANDWICH

  1. Cut tomatoes, onion, and lettuce
  2. Toast the ciabatta buns, or use your bread of choice
  3. Place 1/4 of the tempeh bacon on the base of the bun/bread
  4. Then, top with tomato, red onion (optional) and lettuce
  5. Smear cashew mayo on the top bun.
  6. Take a bite and smile (with cashew mayo on your face!)

Notes

Tempeh bacon can be stored in the refrigerator for up to a week.

Cashew Mayo will last for 1 week in the refrigerator as well.

Use a gluten-free bun or gluten-free bread if avoiding grains.

Store-bought vegan may can be used to save time in the event you don't wish to make your own ( but homemade is oh so much better)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 589Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 640mgCarbohydrates 57gFiber 17gSugar 10gProtein 40g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kathy Carmichael
Cuisine: American / Category: Sandwiches

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