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 say it was a home run.
A vegan BTL, 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 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?
- 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
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
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.
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.
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.
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 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
STACKING THE VEGAN BLT...BUILD IT HIGH AND LARGE OR GO HOME...
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 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 amazing 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
- Skinny Greek Wrap Sandwich
- Skinny 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
- Skinny Roasted BBQ Cauliflower Panini Wrap
- Vegetable Panini w/ Vegan Pesto Artichoke
- BBQ Tempeh Sandwich with Harvest Apple Maple Slaw
- Vegan Muffuletta Sandwich
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂