Vegan BLT with Smoky Tempeh Bacon
The smoky, savory magic here comes from a quick tamari-and-maple marinade that transforms tempeh strips into something genuinely crave-worthy — caramelized at the edges, deeply flavored, and satisfying in a way that makes you forget you're not dealing with actual bacon. Smoked paprika and apple cider vinegar round out the marinade, giving each strip that perfect balance of salty, sweet, and tangy before it even hits the pan. Once those strips get a few minutes in a hot skillet, they come out golden and slightly crisp, ready to stack onto toasted bread with creamy vegan mayo, ripe tomato, and cool romaine. The whole build comes together fast — marinate, pan-fry, toast, and assemble — making it a genuinely weeknight-friendly meal that serves four without any stress. Every ingredient here is straightforwardly plant-based, so there's no need to scrutinize labels or swap anything out. It's the kind of sandwich that converts skeptics at the first bite.
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Learn more →Ingredients
4 servings
For the tempeh bacon
- 8 oz tempeh, sliced into thin strips (about ⅛-inch thick)
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp olive oil
For the sandwiches
- 8 slices vegan bread
- ¼ cup vegan mayonnaise
- 2 medium ripe tomatoes, sliced ¼-inch thick
- 4 large leaves romaine or butter lettuce
- salt to taste
Instructions
- 1
In a shallow bowl or dish, whisk together the tamari, maple syrup, apple cider vinegar, smoked paprika, garlic powder, and black pepper until combined. Add the tempeh strips and turn to coat, then let them sit for 5 minutes while you prepare the other ingredients.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the marinated tempeh strips in a single layer — work in two batches if needed to avoid crowding — and cook for 3 to 4 minutes per side, until deep brown and slightly caramelized at the edges. Transfer to a plate.
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