Delicious Vegan BLT Sandwich Recipe

Name: Vegan BLT Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1-2 large slicing tomatoes – find the best tomatoes you can (they are the star of the sandwich). In season and ripe juicy tomatoes, heirlooms are excellent here.; Salt to taste; 4 romaine leaves – or other crisp lettuce like iceberg or little gems,; 4 slices of sourdough bread; 2 tablespoons mayonnaise (feel free to use vegan mayo); 2 teaspoons whole grain mustard; 8 ounces tempeh, thinly sliced lengthwise; 1 tablespoon olive oil; salt and pepper to taste; 1 tablespoon soy sauce, more to taste (or use GF liquid aminos); 1/2 teaspoon maple syrup

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This delicious vegan BLT sandwich features smoky tempeh bacon, juicy ripe summer tomatoes, crisp lettuce, and toasted sourdough bread. A healthy plant-based twist on the classic that’s perfect for lunch or a light summer dinner!

two BLT sandwiches with hands placing one sandwich to stack on top of the other, full of crisp lettuce, tempeh bacon, and tomato.

Why You’ll Love This BLT Sandwich

Tomatoes in summer. Nothing else needs to be said. As a chef, I relish these hot summer months when gardens are abundant and produce is aplenty. It’s early August here, and tomatoes are at their peak, bursting with flavor and vibrant color. The warmth of the sun has turned them into juicy gems, ready to be harvested and celebrated.

Here is a simple dinner we’ve been enjoying this summer. Of course, you probably know how to make it. But just in case you need a little inspiration, I thought I’d share this plant-based version. And if you are in sourdough bread-making mode, here is one more delicious thing to do with your beautiful loaf: make BLTs! An easy, delicious summer meal, ready in 30 minutes.

BLT Sandwich Ingredients

ingredients for BLT sandwich - sprouts, romaine, bowl of soy sauce, heirloom tomatoes, cutting board and knife with sliced tempeh, sourdough, avocado, bowl of mayo and whole grain mustard.

Tempeh bacon: To make tempeh bacon, you’ll need tempeh, olive oil for searing, salt and pepper for seasoning, and soy sauce and maple syrup for the glaze. If needed, use gluten-free liquid aminos instead.
Lettuce: I used romaine, but any crisp, fresh lettuce, like iceberg lettuce or little gems, work well. You can use butter lettuce or green leaf lettuce, but they are a bit softer.
Tomato: Use large slicing tomatoes, finding the best ones you can! Extra-juicy late summer tomatoes, like an heirloom variety, are excellent.
Sourdough: This is a great opportunity to dabble in making your own! Here is our beginner’s guide to making sourdough bread. Sourdough gives the sandwich a boost of tangy complexity.
Mayo: Use regular mayonnaise, homemade mayo, or sub vegan mayo.
Whole grain mustard: Gives the sandwich a lovely bite.
Optional additions: Finish with avocado (for a BLAT), microgreens or sprouts, and basil or other herbs. For a brunch-y variation, try topping with a fried egg (for a BELT)!

Chef’s Tips

Use ripe, juicy summer tomatoes. Use homegrown tomatoes or visit your local farmers market!
Salt the tomatoes. This draws out some of the moisture and intensifies the tomato flavor.
Use good bread. Sourdough bread is incredible here- it adds so much flavor- make sure to toast it!
Crisp the bacon. Whatever bacon you decide to go with, make it extra-crispy bacon.
Use a mix of mayo and whole grain mustard for a little kick of flavor.

How to make it

1. Salt the tomatoes. Remove the hard core of the heirloom tomato with a paring knife. Then, with a sharp serrated knife, slice the tomatoes on a cutting board and place them on layers of paper towels (to avoid a puddle of juices!) and salt the tops of the tomatoes. This helps draw out some of the excess moisture while seasoning them.

salted tomatoes resting on paper towels.

kitchen brush brushing maple soy glaze over tempeh bacon in cast iron skillet.

2. Make the tempeh bacon. Slice the tempeh thinly. Warm olive oil in a large skillet or cast-iron skillet over medium heat. Season the tempeh with salt and pepper and sear both sides until golden and crisp. Mix soy sauce and maple syrup in a small bowl and brush the mixture over both sides of the tempeh. Turn off the heat. Taste a piece, adding more soy as needed. It should taste slightly salty like bacon, with a hint of sweet flavor, and a nice crunch.

4. Prep the bread. Toast each slice of bread and spread a mixture of mayonnaise and whole grain mustard on top of each.

knife spreading mayonnaise and whole grain mustard mixture on toasted sourdough.

assembling the BLT sandwich with mayo and mustard on one slice and lettuce and salted tomato on the other.

5. Assemble. Layer a few crisp lettuce leaves on the bottom slice of toasted bread, then add the bacon onto the layer of lettuce, and then add the slices of tomato. Top with any additions, like avocado slices, microgreens or sprouts, or basil, and top with the second slice of toast. Enjoy!

Storage

The BLT sandwich is best enjoyed immediately; however, you can store leftover tempeh bacon for up to 5 days. You can also freeze the tempeh bacon for 2 months.

Serving Suggestions

While the BLT is a hearty sandwich on its own, here are some of our favorite sides to pair with it!

This delicious BLT sandwich features smoky tempeh bacon, ripe summer tomatoes, crisp lettuce, and toasted sourdough bread. Vegan.

FAQs

What do you put on a BLT sandwich?

Traditionally, bacon, lettuce, and tomato! Here we use tempeh bacon for a plant-based twist.

What sauce goes on a BLT?

Mayonnaise is a classic choice, but for an extra flavor kick, we added whole grain mustard, too. A spicy or garlic aioli could also work!

What pairs well with a BLT sandwich?

Since this is a hearty sandwich, something light like a simple salad, fruit salad, cucumber salad, or even gazpacho is a nice pairing.

Hope you enjoy this tempeh bacon, lettuce, and tomato sandwich recipe! Please share your photos with us on Instagram or please leave a comment and rating ⭐️ below.

xoxo Sylvia