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Vegan BLT Recipe
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4.92 from 12 votes

Vegan BLT

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!
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Sandwiches
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 479kcal


Tempeh Bacon

  • 16 ounces tempeh I use organic light life brand
  • ¼ 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 substitute white beans or 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
  • ½ large red onion sliced thin (optional)


Marinating and Grilling Tempeh

  • Remove tempeh for the packages and cut each piece in half.
  • Place in a large saucepan and cover in water
  • Boil for 20 minutes
  • Drain water and set it aside.
  • In a refrigerator-safe container, whisk together the tempeh bacon marinade, and pour a small amount into the container's base.
  • Then, add two tempeh pieces, pour more marinade over the top, and repeat until all the tempeh and marinade are in the container.
  • Cover and refrigerate overnight.
  • I always flip it over in the refrigerator every time I go in the fridge for anything.
  • Preheat the grill to 450 before grilling the tempeh.
  • Place the tempeh pieces on the grill, and rotate every 4 minutes for 16 minutes (flipping it 4 times)
  • Return grilled tempeh to the extra marinade
  • When cool to the touch, slice the tempeh thin.

Cooking Tempeh Bacon in a Skillet

  • Boil tempeh for 20 minutes and allow to cool.
  • Cut the tempeh into thin strips.
  • Place tempeh strips in the marinade overnight for the best results.
  • Place a large skillet on the stove and heat to medium-high.
  • Place tempeh strips and the marinade in the skillet in a single layer (do not overlap strips).
  • The sauce will thicken and begin to caramelize the strips of tempeh bacon.
  • Using tongs, flip the strips over and cook the other side.
  • When all the marinade is absorbed into the tempeh bacon strips and the bacon is brown, remove from the heat.

Prepare the Cashew Mayo

  • Place all ingredients in a high-speed blender.
  • Blend until smooth.
  • Refrigerate until needed.

Preparing the Sandwich

  • Cut tomatoes, onion, and lettuce
  • Toast the ciabatta buns, or use your bread of choice
  • Place ¼ of the tempeh bacon on the base of the bun/bread.
  • Then, top with tomato, red onion (optional), and lettuce.
  • Smear cashew mayo on the top bun.
  • Take a bite and smile (with cashew mayo on your face!)


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


Serving: 4g | Calories: 479kcal | Carbohydrates: 38g | Protein: 30g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 475mg | Potassium: 1067mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2969IU | Vitamin C: 26mg | Calcium: 193mg | Iron: 7mg