Vegetarian Vegan BLT with Smoky Tempeh Bacon

Total time30 min

Prep time15 min

Cook time15 min

Vegetarian Vegan BLT with Smoky Tempeh Bacon

This sandwich stacks all the best parts of a classic BLT with a plant-based twist that actually delivers on smoky, savory flavor. Thin strips of tempeh soak up a marinade of tamari, maple syrup, and smoked paprika before hitting a hot skillet, where they caramelize into deeply golden, chewy strips with real bacon-like edges. Layered with crisp romaine, juicy salted tomato slices, and a generous swipe of creamy mayonnaise on toasted bread, every bite gets that satisfying mix of crunch, tang, and umami. It's an easy weekday lunch that comes together in about 20 minutes, no special equipment required. Since the whole build skips meat entirely in favor of protein-packed tempeh, it's a natural fit for a vegetarian table. Serve it up with a pickle spear and a big napkin — this one gets messy in the best way.

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Ingredients

4 servings

For the tempeh bacon

8 oz tempeh, sliced into thin strips (about ⅛-inch thick)
Lightlife Original Soy Tempeh - 8 Oz Lightlife Tempeh Three Grain - 8 Oz Tofurky Treehouse Tempeh Organic Five Grain, 8 oz Tofurky Treehouse Tempeh Organic Soy, 8 oz
365 Whole Foods Market Organic Tempeh 8 OZ
See all
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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