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Vegan TLT Sandwich (Tempeh Lettuce Tomato)

June 9, 2016 By Kaitlin McGinn 2 Comments

Meet the “TLT” – a satisfying, flavor-packed Vegan BLT Sandwich. A delicious veganized version of the classic BLT made with savory tempeh bacon, lettuce, and tomato.

Vegan BLT sandwich with tempeh bacon, lettuce, tomato

Behold… a veganized version of the classic BLT sandwich! However 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 also great alongside a classic tofu breakfast scramble, steamed veggies, in rice bowls, or simply as a side or snack.

Side view of the vegan blt sandwich

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.

And for more sandwich inspiration, also check out another couple of our super quick and easy favorites:

  • Avocado Veggie Sandwich
  • Chickpea Avocado Mash with Lemon
Vegan tempeh sandwich with avocado, lettuce, tomato
Vegan BLT sandwich with tempeh bacon, lettuce, tomato
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5 from 4 votes

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.
AuthorKaitlin – The Garden Grazer
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
CategoryMain Dish
CuisineAmerican, Gluten-Free Option, Vegan
Servings3 sandwiches

Ingredients

US Customary – Metric
  • 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. pure maple syrup (optional but recommended)
  • 1/2 tsp. smoked paprika (optional but recommended)
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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°F (176°C).
  • 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: 322 kcalCarbohydrates: 39 gProtein: 21 gFat: 10 gSaturated Fat: 2 gPotassium: 463 mgFiber: 3 gSugar: 7 gVitamin A: 405 IUCalcium: 167 mgIron: 5 mg
Did you make this recipe?Please leave a star rating or comment below.
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Vegan tempeh sandwich photo collage

If you’re enjoying this Vegan TLT sandwich, also feel free to check out:

  • BBQ Tempeh Sloppy Joes

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this recipe! I love seeing your creations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: 30 Minutes or Less, Main Dish, Recipe, Vegan Tagged With: baked, maple syrup, plant protein, sandwich, smoked paprika, take-along lunch, tempeh, weeknight

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Reader Interactions

Comments

  1. Terri

    June 21, 2019 at 9:43 pm

    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 🙂5 stars

    Reply
    • Kaitlin McGinn

      July 16, 2019 at 9:48 am

      Hey Terri! Your version sounds amazing. (I’m not familiar with that Maldon flaky sea salt but will keep an eye out for it – thanks for sharing!) Great to hear you found another way to enjoy tempeh!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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