B.L.T. Sandwich
This vegan BLT swaps in smoky, pan-seared tempeh for a hearty, protein-rich twist on the classic sandwich. Layered with crisp lettuce, juicy tomato, homemade creamy vegan mayo, and toasted whole grain bread, it’s a satisfying, plant-based spin that’s big on flavor and texture—perfect for a wholesome lunch or easy weeknight dinner.
Prep: 30 mins Cook: 15 mins Total: 45 mins Yields: 2 servings
Ingredients:
For the “Bacon”:
16 oz. tempeh, cut in half
¼ cup soy sauce or coconut aminos
2 tbsp maple syrup
1 tsp sriracha
1 tbsp apple cider vinegar
½ tsp garlic powder
2 tsp liquid smoke
2 tsp black pepper
For the spicy mayo:
1 cup raw unsalted cashews
1 lemon juiced
1 clove garlic, minced
2 tbsp Apple cider vinegar
1 tsp sea salt
1 tsp pepper
2 tsp dijon mustard
2 tsp garlic powder
2 tsp onion powder
For the sandwich:
4 slices sourdough or whole grain bread, toasted
1 large tomato, sliced
4–6 leaves romaine or butter lettuce
½ avocado, sliced
Vegan mayo (store-bought or homemade)
Salt and pepper to taste
1 tbsp olive oil (for pan-frying)
Instructions:
Soak cashews in room temp water for 20-30 min to soften.
In a shallow bowl, whisk together coconut aminos, maple syrup, sriracha, vinegar, garlic powder, black pepper and liquid smoke.
Add tempeh halves and let them marinate for at least 10 minutes (or longer for more flavor).
While waiting, prepare the spicy mayo sauce:
Drain water from cashews. Place all ingredients in a high-speed blender. Blend until smooth. Place in fridge until ready
Heat olive oil in a skillet over medium heat. Cook marinated tempeh for 3–4 minutes on each side until browned and slightly crispy.
Assemble the sandwich:
Toast the bread slices.
Spread vegan mayo on one or both slices.
Layer lettuce, tomato slices, avocado and the crispy tempeh “bacon”.
Season with a pinch of salt and pepper.
Top with the second slice of bread, cut in half, and serve! Enjoy!