Meet my favorite vegan tempeh sandwich - a satisfying combination of salty, smoky and sweet that's my version of a vegan BLT. It's super simple to make this classic sandwich vegan style.
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Is the BLT possibly the greatest sandwich in the world? The combination of flavors is just so right. This vegan tempeh sandwich is the vegan answer to a BLT. Salty bacon flavored tempeh slathered with creamy mayo sandwiched between big juicy salted tomato slices, crisp lettuce and sourdough bread. It reminds me of food trucks and summer lunches all rolled into one.
Is it even possible to enjoy this classic, decadent sandwich as part of a vegan lifestyle? Indeed it is!! I have tried several different versions , and am obviously giving you the recipe that's the best of the tests! Follow along while I walk you through the simple ingredients...
Related Post: The Best Banana Peel Bacon
🛒Ingredients
- Tempeh: Like tofu, tempeh is a soy based food that's high in protein. It's made by fermenting cooked soybeans and forming them into dense patties. The great thing about tempeh is that it absorbs flavors well , so it makes a great base for any dish that has a distinct flavor - like a vegan tempeh sandwich! Tempeh is the star of this sandwich and we're going to marinate it in spices that will give it that smoky, maple flavor of bacon.
- Soy Sauce : Soy sauce gives the tempeh that salty flavor of bacon. I used dark soy sauce, but tamari work well too.
- Apple Cider Vinegar: A little acidic tang cuts through the naturally nutty flavor of tempeh.
- Olive Oil: This will go into the marinade. Once the tempeh is marinated we will bake it in the oven, and the olive oil will allow the tempeh to crisp up, like...well...bacon!
- Maple Syrup: Ever had pancakes, bacon and maple syrup? It's the maple syrup that balances out the saltiness of the bacon and makes the whole thing yum...that's what we're going for here.
- Smoked Paprika: There's two kinds of paprika, smoked and hot...you definitely want smoked for this recipe. Some recipes call for liquid smoke instead of the paprika that I've used here. I've avoided liquid smoke as it can be difficult to find and it's also not the healthiest thing to eat!
- Black Pepper: I think black pepper is so underrated...it really adds a background note to dishes that can't be replicated by another spice. Don't skimp on it in your vegan BLT!
- Salt: Yes, we have some soy sauce here (which is salty), but salty is the primary flavor profile of bacon..so I've added a small amount.
🔀Substitutions
- Tamari or Liquid Aminos instead of Soy Sauce:
- Tamari or liquid aminos can be used as a soy sauce substitute. They add a similar umami flavor and saltiness to the marinade if you want a gluten-free option.
- Balsamic Vinegar instead of Apple Cider Vinegar:
- Balsamic vinegar has a rich, slightly sweet flavor that would complement the other marinade ingredients.
- Agave Nectar or Date Syrup instead of Maple Syrup:
- Agave nectar or date syrup can be swapped for the maple syrup.
- Chipotle Powder instead of Smoked Paprika:
- Chipotle powder has a wonderful smoky flavor that really complements tempeh.
- Slice the tempeh into thin slices (about ¼ inch) and lay it out flat in a shallow dish.
- In a small bowl mix together the soy sauce, apple cider vinegar, olive oil, maple syrup, smoked paprika, ground black pepper and salt.
- Pour the marinade over the sliced tempeh. Cover the dish with cling film and place in the refrigerator to marinate for at least an hour
- Line a baking tray with parchment paper and lay the marinated tempeh slices evenly out in rows.
- Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
- Bake the tempeh for 15 minutes. After 15 minutes, turn it over and cook for a further 15 minutes.
- Remove the tempeh from the oven and set aside.
👨🍳How To Make A Vegan Tempeh Sandwich
Make The Sandwich
- Remove the tempeh from the oven and set aside.
- Spread the mayo out over one side of each of the slices of sourdough bread.
- Slice the tomato into thick slices and sprinkle them with salt.
- Layer the vegan bacon, salted tomatoes and iceberg lettuce.
Top Tip
For maximum flavor absorption, marinate the tempeh slices overnight in the fridge. This allows the tempeh to soak up the marinade and develop a richer taste.
***Any leftover tempeh bacon can be stored in the fridge for 3-4 days.
🙋Frequently Asked Questions
Yes, tempeh is gluten-free. It's a fermented soy product and doesn't contain wheat or other gluten-containing grains. However, cross-contamination is possible, so it's essential to check labels and choose certified gluten-free tempeh if you have gluten sensitivity or celiac disease.
Yes, you can experiment with alternatives like tofu, seitan, or plant-based protein of your choice, but you'll need to adjust the cooking time.
You could add sliced avocado for creaminess, vegan cheese for extra richness, or pickles for a tangy crunch. Fresh herbs like cilantro or parsley would be a great addition to this sandwich. You could also add a handful of sprouts or microgreens for added nutritional value. Try different spreads, like mustard, Sriracha sauce, or vegan aioli.
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📖 Recipe
Vegan Tempeh Sandwich
Ingredients
For the Vegan Bacon
- 8 ounces tempeh
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
For The Sandwich
- 4 slices sourdough bread
- 2 tablespoons vegan mayonnaise
- 1 large tomato thickly sliced
- Handful iceberg lettuce
Instructions
To Make The Tempeh Bacon
- Slice the tempeh into thin slices (about ¼ inch) and lay it out flat in a shallow dish.
- In a small bowl mix together the soy sauce, apple cider vinegar, olive oil, maple syrup, smoked paprika, ground black pepper and salt.
- Pour the marinade over the sliced tempeh. Cover the dish with cling film and place in the refrigerator to marinate for at least an hour.
- Preheat the oven to 350 degrees Fahrenheit (175 Celsius).
- Line a baking tray with parchment paper and lay the marinated tempeh slices evenly out in rows.
- Bake the tempeh for 15 minutes. After 15 minutes, turn it over and cook for a further 15 minutes.
- Remove the tempeh from the oven and set aside.
To Make The Sandwich
- Spread the mayo out over one side of each of the slices of sourdough bread.
- Slice the tomato into thick slices and sprinkle them with salt.
- Layer the vegan bacon, salted tomatoes and iceberg lettuce.
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