Vegan BLT

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I want a BIG sandwich that satisfies my comfort cravings when I want a sandwich. So, I grilled some marinated tempeh bacon and made a vegan BLT for the record books. And, let's say it was a home run. 

A vegan BLT, also called a TLT, does not only have simple ingredients, but it is also effortless 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!

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 them with water. Bring to a boil, cook 10 minutes, and then remove the tempeh from the boiling water to marinate.

WHY BOIL THE 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

Prepare a marinade once the tempeh is boiled and the water is drained.

My favorite way to make tempeh bacon, for instance, is to use these ingredients and marinate overnight. 

• Soy sauce or tamari
• Maple syrup
• Liquid smoke (I used hickory flavor)
• Sriracha
• Black pepper

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

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 after grilling. 

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

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

I let the tempeh bacon cool a little to burn my fingers as a general rule. Then, I slice the grilled tempeh for the vegan BLT sandwiches. 

As I mentioned earlier, red onion is not part of a typical BLT sandwich, so leave it off if you like.

Don't worry; I know it looks like meat juices, but it's only tempeh marinade. But, one of the essential 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 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, please use it as a substitute if you 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 a great 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 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...

Since my vegan BLT is all about comfort food, I'm going BIG or home.

For that reason, I chose sourdough vegan ciabatta buns from my favorite local vegan baker. Because the oil-free 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 fantastic sandwich ever? 

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

• Beet Burger
• Red Lentil Curry Wrap
• Skinny Vegan Crunch Wrap Supreme
• Vegan Tempeh Reuben Wrap
• Greek Wrap Sandwich
• Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu
• Vegan Curry Chickpea Sandwich Spread
• Vegan BBQ Pulled Sweet Potato Sandwiches with Pineapple Slaw
• Skinny Jackfruit Tuna Salad
• BBQ Jackfruit Recipe
• Roasted BBQ Cauliflower Panini Wrap
• Vegetable Panini w/ Vegan Pesto  Artichoke
• BBQ Tempeh Sandwich with Harvest Apple Maple Slaw
• Vegan Muffuletta Sandwich

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. This vegan BLT also called a TLT, is loaded with grilled tempeh bacon, lettuce, tomato, red onion, and cashew mayo on a toasted vegan ciabatta bun! One bite, and you'll fall in love!

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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

Vegan Mayo

• 1 cup raw cashews (or sub silken tofu for a nut-free option)
• 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. In a refrigerator-safe container, whisk together the tempeh bacon marinade, and pour a small amount into the container's base.
6. Then, add two tempeh pieces, 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

1. Store tempeh bacon in the refrigerator for up to a week.
2. Cashew Mayo will last for 1 week in the fridge as well.
3. Substitute silken tofu for cashews for a nut-free option.
4. Use a gluten-free bun or gluten-free bread if avoiding grains.
5. Substitute store-bought vegan mayo to save time in the event you don't wish to make your own ( but homemade is oh so much better)

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 379Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 340mgCarbohydrates 57gFiber 17gSugar 10gProtein 40g

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