Go Back
+ servings
vegan blt

Vegan BLT

A vegan makeover of this classic sandwich, the BLT. Salty, creamy and sweet, meet your new favorite sandwich!
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
chill 1 hr
Total Time 1 hr 35 mins
Course dinner, lunch, Snack
Cuisine American
Servings 2 sandwiches
Calories 795 kcal


For the Vegan Bacon

  • 8 oz tempeh
  • 2 tablespoon 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 tablespoon vegan mayonnaise
  • 1 large tomato thickly sliced
  • Handful iceberg lettuce


To Make The Vegan 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 our
  • 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.

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.


Calories: 795kcalCarbohydrates: 95gProtein: 39gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 2048mgPotassium: 873mgFiber: 4gSugar: 11gVitamin A: 1008IUVitamin C: 9mgCalcium: 208mgIron: 9mg
Keyword vegan bacon, vegan BLT
Tried this recipe?Let us know how it was!