I love a classic BLT but sometimes I crave a plant-based twist that doesn’t skimp on flavor. That’s where my Vegan Tempeh Bacon BLT comes in. It’s smoky savory and every bit as satisfying as the original—without any animal products.
Why You’ll Love This Vegan Tempeh Bacon BLT
As a vegan chef passionate about delicious healthy recipes I know a good BLT is all about contrast. This Vegan Tempeh Bacon BLT brings that crave-worthy balance — smoky crisp tempeh meets juicy tomatoes creamy avocado and fresh lettuce all stacked between toasted bread. Every bite bursts with flavor and texture.
You get plant-based protein from tempeh which keeps you fuller for longer. Tempeh also gives the “bacon” a deep umami punch that even non-vegans love. Thanks to a quick marinade packed with tamari smoked paprika and maple syrup you achieve layers of smokiness and just the right hint of sweet.
I designed this recipe to hit those classic BLT vibes while staying totally cholesterol-free. You will not find any animal products here — just clean whole-food ingredients that fit any healthy eating plan. The best part is you make these sandwiches at home in less than 30 minutes. It is fast easy meal prep — perfect for busy days or satisfying a sudden BLT craving.
Ingredients for Vegan Tempeh Bacon BLT
Here are the fresh and flavorful ingredients I use to create my Vegan Tempeh Bacon BLT. Every item adds to the vibrant taste and texture of this plant-based classic.
For the Tempeh Bacon
- 8 ounces tempeh (sliced into thin strips)
- 3 tablespoons tamari (or low-sodium soy sauce)
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For the Vegan BLT Sandwich
- 8 slices whole grain bread (toasted)
- 1 large ripe tomato (sliced)
- 1 ripe avocado (sliced)
- 4 leaves crisp romaine or butter lettuce (washed and dried)
- 2 tablespoons vegan mayo
- Fresh ground black pepper (to taste)
- Pinch of sea salt (to taste)
Equipment Needed
To make my Vegan Tempeh Bacon BLT, you will need a few basic kitchen tools. These help get that crispy tempeh, fresh vegetables, and perfectly toasted bread that make this recipe irresistible.
- Large cutting board
- Sharp chef’s knife
- Shallow baking dish or container (for marinating tempeh)
- Non-stick skillet or grill pan
- Tongs or spatula
- Small whisk or fork (for mixing marinade)
- Measuring spoons
- Measuring cup
- Toaster or toaster oven
- Spreading knife or butter knife (for vegan mayo and avocado)
- Paper towels (for draining tempeh after cooking)
Using the right equipment keeps meal prep simple and ensures every layer of your Vegan Tempeh Bacon BLT comes out fresh, smoky, and delicious.
Make-Ahead Tips
I prep the tempeh bacon up to three days in advance. I slice the tempeh and let it marinate in my tamari-maple-smoked paprika mixture overnight in the fridge. This means when I am ready to make my BLT I just pan-fry the slices for five to seven minutes until crisp and golden.
I wash and dry the lettuce and tomato ahead of time too. I store them in airtight containers lined with paper towels so they stay fresh and crisp. I slice the tomatoes only right before serving to keep them juicy.
If I want to meal-prep sandwiches for the week I toast the bread just before serving for the best texture but I portion out all my fillings in separate containers. I mash avocado with a bit of lemon juice ahead of time so it does not brown.
Here is a quick table of how far in advance to prep each component:
| Component | How Far Ahead to Prep | Storage Method |
|---|---|---|
| Marinated Tempeh | Up to 3 days | Airtight container, fridge |
| Cooked Tempeh Bacon | Up to 2 days | Airtight container, fridge |
| Washed Lettuce | Up to 4 days | Paper-towel lined container, fridge |
| Sliced Tomato | Just before serving | Not recommended to slice in advance |
| Mashed Avocado | Up to 1 day | With lemon, airtight container, fridge |
| Toasted Bread | Right before assembly | Not recommended to prep in advance |
Prepping key elements ahead makes putting together a Vegan Tempeh Bacon BLT quick and stress-free—even for busy weekdays.
How to Make Vegan Tempeh Bacon BLT
I love how a Vegan Tempeh Bacon BLT comes together using just a few simple steps. Let me show you exactly how I create this healthy, flavorful sandwich at home.
Prep the Tempeh Bacon Marinade
I start by whisking together a smoky-sweet marinade. In a shallow bowl, I combine:
- 3 tablespoons tamari or low-sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil or olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
I mix until smooth so all the flavors meld.
Marinate the Tempeh
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Next, I slice one 8-ounce block of tempeh into thin strips, about 1/4-inch thick. I lay the slices in a single layer in the marinade. I make sure each piece gets coated on both sides. I let them marinate for at least 15 minutes. If I have extra time, 30 minutes or overnight amplifies the flavor even more.
Cook the Tempeh Bacon
I heat a large non-stick skillet over medium heat. When ready, I add the marinated tempeh slices in a single layer, working in batches if necessary. I cook for 3 to 4 minutes on each side. The tempeh should turn crispy and caramelized at the edges, deepening in color and releasing a smoky aroma. Once cooked, I transfer the slices to a plate lined with paper towels to cool.
Prepare the Sandwich Components
While the tempeh cooks, I wash and dry my sandwich toppings:
- 4 sturdy slices of whole grain or sourdough bread
- 2 medium tomatoes, sliced
- 1 ripe avocado, peeled, pitted, and sliced
- 4 to 6 leaves crisp romaine or butter lettuce
I sometimes toast the bread for extra crunch and slather on my favorite vegan mayo for creaminess.
Assemble the BLT Sandwich
Now comes the best part—building the BLT. I layer crispy tempeh bacon on toasted bread, then add juicy tomato slices, creamy avocado, and crisp lettuce. I top with a dollop of vegan mayo and finish with the second slice of bread. I slice each sandwich in half for that classic diner-style presentation. Every bite brings smoky, savory, and fresh flavors with the satisfying textures I love in a good vegan BLT.
Serving Suggestions
I love serving my Vegan Tempeh Bacon BLT with a side that adds color and nutrients to the plate. Try these combinations for a vibrant, satisfying meal:
- Pile your sandwich high with extra veggies. I like to add sliced cucumbers, shredded carrots, or a handful of microgreens for crunch and freshness.
- Pair the BLT with a crisp green salad tossed in a lemony vinaigrette. This brightens the savory notes of the tempeh bacon.
- Enjoy your sandwich with oven-roasted sweet potato fries. Sprinkle them with smoked paprika for even more flavor depth.
- For a lighter option, serve your BLT with raw veggie sticks and homemade hummus.
- If you crave something comforting, try a steaming bowl of tomato soup alongside the sandwich.
I also like to make mini Vegan Tempeh Bacon BLTs for parties or picnics. Slice the toasted bread into quarters and secure each with a toothpick. These crowd-pleasing sliders disappear quickly at any gathering.
For the ultimate texture, always toast your bread just before assembling. If you enjoy extra creaminess, don’t hesitate to add more avocado or a layer of homemade vegan mayo. Freshly ground black pepper or a sprinkle of flaky sea salt on top elevates each bite.
No matter how you serve it, this Vegan Tempeh Bacon BLT anchors a flavorful plant-based meal—simple, healthy, and utterly satisfying.
Storing and Reheating Leftovers
When I have leftover Vegan Tempeh Bacon BLT ingredients, I make sure each component stays fresh and delicious for another meal. Keeping things crisp and vibrant is key for that perfect next-day bite.
Storing Instructions
- Tempeh Bacon:
Transfer cooled tempeh bacon to an airtight container. Refrigerate for up to 4 days.
- Vegetables (lettuce, tomato, avocado):
Store washed lettuce and sliced tomatoes separately in airtight containers. For avocado, brush with lemon juice and wrap tightly to prevent browning. Chill all vegetables for up to 2 days for best freshness.
- Bread:
Store extra toasted bread in a paper bag at room temperature for up to 1 day or in an airtight container to avoid staleness.
- Vegan Mayo:
Keep in a sealed jar or container in the refrigerator for up to 7 days.
| Component | Storage Method | Shelf Life |
|---|---|---|
| Tempeh Bacon | Airtight in refrigerator | Up to 4 days |
| Lettuce/Tomato | Airtight in refrigerator | Up to 2 days |
| Avocado | Wrapped, chilled | 1-2 days |
| Toasted Bread | Paper bag, room temp | 1 day |
| Vegan Mayo | Airtight in refrigerator | Up to 7 days |
Reheating Steps
- Tempeh Bacon:
Reheat slices in a non-stick skillet over medium heat for 2 to 3 minutes per side until warmed and crisp. You can also use a toaster oven at 350°F for about 4 minutes. This brings back the smokiness and slightly crispy texture.
- Bread:
If the bread has softened, pop it in the toaster or warm for 1 to 2 minutes in a preheated oven for a fresh crunch.
- Assembled Sandwich:
I do not recommend reheating a fully assembled sandwich, as the veggies may wilt. Instead, heat individual components and assemble right before eating.
When my fridge is stocked with Vegan Tempeh Bacon BLT leftovers, it makes for a quick and nourishing meal the next day. Proper storage and gentle reheating keep all the plant-based flavors just as vibrant as the first bite.
Conclusion
I love how this Vegan Tempeh Bacon BLT brings bold flavors and hearty textures to the table while keeping things simple and wholesome. Whether I’m meal-prepping for the week or whipping up a quick lunch on a busy day this sandwich never disappoints.
It’s always fun to experiment with different veggie toppings or sides to keep things interesting. If you’re craving something satisfying and plant-based this BLT might just become your new favorite go-to meal.
