When many consider a plant-based diet, the fear of missing out on favorite foods can be a non-starter. No more! This amazing vegan BLT raises the bar and proves that whole foods are indeed absolute stunners, satisfying the even most entrenched cravings.
The smokey-salty flavors that drive omnivores crazy for bacon are really simple to create. Tempeh is a true chameleon, and within 10-minutes will take on an incredible flavor.
The only ingredient you’ll need to seek out is a small bottle of liquid smoke. Worry not, it keeps forever and has a host of sneaky uses in veggie BBQ techniques. Here, it takes simple tempeh and turns it into a delicious maple-smoked veggie bacon in minutes.
Fresh tomatoes, crispy lettuce, and toasted slices of artisan bread round out this classic and satisfying sandwich that will leave you craving it again and again.
BLT lovers, rejoice!
Best Vegan BLT
The vegan BLT you have been waiting for. Also known as a TLT. Add a little avocado, and you’re on your way to a magnificent TTLA.
Vegan Tempeh Bacon
- 1 package tempeh (8 oz or 227 g)
- 2 tsp liquid smoke
- 4 tbsp. tamari or soy sauce
- 2 tsp maple syrup
- 1/4 tsp paprika
- 1/8 tsp cumin
- 1 tsp oil for frying
Toast
- 4 slices artisanal bread
BLT Fillings
- Just mayo (vegan)
- handful of lettuce leaves
- 1 ripe heirloom tomato (sliced)
- 1/2 of a ripe avocado (sliced (optional))
- salt
Vegan Tempeh Bacon
- Slice the block of tempeh into 4 1/2 inch thick slabs.
- Marinate the tempeh in liquid smoke, tamari, maple syrup and spice mix for 10 minutes, turning pieces halfway through for an even marinade.
- Heat frying pan over medium-high heat. Add oil and fry tempeh slabs until browned on both sides about 7 minutes each.
Toast
- Use your oven broiler or toast your bread until lightly toasted
BLT Fillings
- Spread Just mayo (vegan) onto the toast
- Assemble tempeh bacon, lettuce, tomato and the (optional) avocado, onto toast
- Slice in half
- Enjoy!
Leftover tempeh bacon will last 5 days and can be used for more sandwiches or as part of a lunch bowl with grains and roasted veggies.
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This salad is spicy, tangy and creamy, just like a great buffalo caesar salad should be. When we want something quick, delicious and healthy to eat on a Monday night, on the weekend before we go to the gym, or when we’ve just got back from traveling, this is the salad I make up.
Tempeh is a chameleon and absorbs the flavor of the buffalo sauce (Frank’s Red Hot Sauce is essential for this), while the Homemade Spiced Garlic Croutons on top make this extra delicious. Our vegan caesar dressing is super quick to whip up and will please even the most traditional caesar salad lover.
Buffalo Tempeh Caesar Salad
A delicious and healthy vegan Buffalo Tempeh Caesar Salad recipe that comes together super quick for a satisfying meal.
Buffalo Tempeh
- 1/2 package of organic Tempeh
- 3-5 tablespoons Franks Red Hot Sauce
Salad
- 1 Head of lettuce
- 1/3 cucumber
- hemp seeds
Spiced Garlic Croutons
- 2 cups worth of artisan bread odds & ends
- 2 tablespoons of organic extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp steak spice OR 1 tsp blend of onion powder (paprika, chili powder, black pepper, sea salt)
Ceaser Dressing
- 1 teaspoon dijon mustard
- 2 teaspoon red wine vinegar
- 2 teaspoon lemon juice
- 1.5 tablespoon vegan Just Mayo
- salt and pepper to taste
- 2 tablespoon cold pressed extra virgin olive oil
- 1-2 teaspoon water (as needed)
Buffalo Tempeh
- Cut the tempeh into 1/4 inch strips, and pan fry with a little bit of olive oil on medium heat. A cast iron pan works great to get nicely browned pieces.
- Turn each piece with a fork so they get browned evenly, approximately 5 minutes on each side.
- Add Buffalo Sauce to each side and cook 3 minutes more on each side. Remove from heat.
Salad
- Wash and dry 1 head of lettuce, tear up into bite size pieces into a large bowl.
- Cut cucumber in half lengthwise and then into 1/4 inch slices.
Croutons
- Roughly cube the bread ends and place in a large mixing bowl
- Drizzle in the olive oil and spice blend
- Mix by hand to evenly coat the bread cubes
- Arrange in a single layer on a cookie sheet
- Under a watchful eye, place in the oven on broil with the door slightly ajar, stirring frequently until golden brown on most sides
Ceaser Dressing
- In a small bowl or glass, use a fork to mix together the dijon mustard, red wine vinegar, lemon juice, mayo, and salt and pepper. The mustard will help the dressing emulsify.
- Add the olive oil 1 tablespoon at a time, combining ingredients before adding the next tablespoon.
- Add 1-2 teaspoons of water as necessary if the consistency is too thick.
- Dress the salad at the last minute.
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