Behold… a veganized version of the classic BLT sandwich! The bacon is replaced with a super simple, yet totally savory baked tempeh. I love this tempeh bacon in many other ways too – it’s so versatile and tasty. It’s great alongside a tofu scramble, steamed veggies, in rice bowls, or simply as a snack.
Have fun customizing your sandwich with your own favorite toppings. I love avocado and sprouts, but feel free to spread on the more classic vegan mayo, hummus, mustard, etc.!
Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love to seeing what you guys cook up.
Vegan TLT Sandwich (Tempeh Lettuce Tomato)
Vegan BLT Sandwich - the TLT! (Tempeh Lettuce Tomato.) A delicious veganized version of the classic BLT made with tempeh bacon.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Servings:3 sandwiches
Ingredients
- Sliced tomato
- Romaine or spinach
- 6 slices of your favorite bread
- Toppings of choice: avocado, vegan mayo, hummus, mustard, sprouts, etc.
For the tempeh bacon
- 8 oz. tempeh (GF if desired)
- 3 Tbsp. tamari (or soy sauce)
- 1 Tbsp. maple syrup (optional)
- 1/2 tsp. smoked paprika (optional)
Instructions
- Cut tempeh into small strips.*
- In a shallow dish, mix together the tamari, smoked paprika, and maple syrup. Add the tempeh strips. Flip to coat well and let sit to marinate for about 10-15 minutes.
- Meanwhile, preheat oven to 350.
- Line a rimmed baking sheet with parchment paper. Place tempeh strips in single file (drizzling any leftover tamari mixture on top for even more flavor if you’d like – though it does make it saltier!)
- Bake for 20 minutes, flipping halfway through.
- Prepare your sandwich: layer bread, tomatoes, lettuce, tempeh bacon, and any other toppings of choice.
Notes
*Cutting the tempeh: I end up with 12 pieces by cutting the tempeh block into 6 pieces, then halving those to make them thinner.
Tempeh bacon recipe yields enough for about 3 sandwiches.
Made gluten-free with GF bread, tamari, and GF tempeh.
Nutrition Per Serving (estimate)
Calories: 321kcal | Carbohydrates: 39g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Potassium: 463mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8.1% | Calcium: 16.7% | Iron: 25.2%
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Tried this tonight! First time ever trying tempeh in anything other than your tempeh sloppy joes which I LOVE! This VLT turned out amazing! I followed your recipe exactly, and served open face with one piece of toasted sprouted wheat bread, vegan mayo, spinach, the tempeh bacon, and kind of did a double stack with more tomatoes on top. Finished with a sprinkle of Maldon flaky sea salt (which is to die for) and it was just amazing! After I made the open-faced sandwich I let it “rest” for a couple of minutes (while I was scrambling to open wine lol) and the tomatoes and sea salt just melded with the tempeh and it truly had a BLT taste – but totally vegan. So super easy. . . and filling but light. Love this recipe! Next time I make it I’ll post on Insta 🙂
Hey Terri! Niiice! 🙂 Your version sounds amazing! (I’m not familiar with that Maldon flaky sea salt but will keep an eye out for it – thanks!) Super fun to hear you found another way to enjoy tempeh!! Hope you’re having a lovely summer! <3