These Vegan BLT Sandwiches are full of flavor and texture thanks to both carrot bacon AND tempeh bacon. Easy to make from scratch anytime!
In some ways it feels silly to share a recipe for a BLT because, I mean, we all know what's in one and how to make a sandwich, right? But after trying carrot bacon recently thanks to Tabitha Brown's viral video, I decided a nutritious, double "bacon" vegan BLT was something I really wanted to add to the blog.
I'm a big fan of Lightlife's smoky tempeh, and you can definitely use it here if you have some on hand. But making your own tempeh bacon at home is also ridiculously easy.
So I decided to whisk together a simple marinade and make tempeh bacon and carrot bacon at the same time because why not? It's double bacon, y'all, but without the cruelty or carcinogens. So easy and so delicious!
Why You'll LOVE This Vegan BLT
- The marinade is quick and easy to whisk together with a handful of common ingredients.
- It has a great balance of salty, smoky, sweet, and tangy.
- Carrot bacon adds color and a surprising amount of smoky bacon flavor.
- Tempeh is rich in protein and makes this sandwich even more satisfying.
- Try it with this oil-free vegan mayo. Made with whole-food ingredients, it tastes as good as store-bought mayonnaise but with half the calories!
- You can use pretty much any sandwich bread you have on hand. No need for specialty bread to make a tasty vegan BLT!
And best of all.... you're the boss! Want super crunchy toasted and buttered bread? Go for it.
Want to pile your BLT high with crisp romaine lettuce? Stack it up!
Want so much tempeh bacon sandwiched in there that you can barely fit your mouth around it? By all means!
Want added crunch in the form of potato chips carefully layered underneath the top piece of bread? <--- I highly recommend this.
How to Make It
I based this marinade on the ingredients in Lightlife's smoky tempeh, but feel free to play with the amounts to get it just how you like your bacon.
Add a bit of brown sugar for even more sweetness, and a pinch of spicy cayenne for kick!
For the marinade you'll need:
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- tamari (or soy sauce if you don't need gluten-free)
- maple syrup
- onion powder
- liquid smoke
- apple cider vinegar
- smoked paprika - sub sweet paprika, if needed
- black pepper
Marinate the tempeh for a few minutes (photo above) while the oven preheats and you're prepping other ingredients. If you have time to marinate the tempeh longer, up to an hour, even better!
Transfer the tempeh to a baking rack (photo below). Next, place the carrot strips in the marinade. Let those rest for a few minutes....
The carrot bacon doesn't need quite as long in the oven as the tempeh, so after about 7 minutes flip the carrot slices, then bake for another 6 to 7 minutes. Transfer the carrot bacon to a plate to cool.
Now, this next step is really important. Muster every last bit of your will power to avoid gobbling up ALL of the carrot bacon. Seriously, it smells so, so good. Okay, maybe just one little taste test to make sure it's cooked to your liking.
Return the tempeh bacon to the oven for another 10 minutes or so, until it's piping hot and lightly browned. Then let everything cool, and you're ready to assemble your vegan BLTs!
What to Serve With Vegan BLTs
- Oil-Free Kale Chips
- Vegan Pasta Salad
- Vegan Pimento Macaroni Salad
- Carrot Salad With Tahini
- Spicy Kale Slaw
- Homemade Whole Wheat Crackers
A Note About Lettuce
The spring mix you see in the photos is definitely NOT standard lettuce for a proper BLT, but you know what? These are special times, and you've gotta make do with what you have ! So don't worry about rules. You just enjoy your smoky, flavor-packed, healthy vegan BLT any old way you like, okay?
Heck, maybe you'll even use cute little tomatoes from the garden instead of big, thick slices. I'm not judging!
You might also like:
If you're a fan of tempeh on sandwiches you've gotta try this Vegan Banh Mi!
Recipe
Vegan BLT With Tempeh and Carrot Bacon
Ingredients
- 2 large carrots, washed and peeled
- 1 (8 oz) package tempeh, sliced into ¼-inch thick strips - You'll likely have some tempeh leftover after making sandwiches.
- 4 slices bread
- 4 tablespoons Oil-Free Vegan Mayo - Or sub store-bought
- 4 leaves romaine lettuce - Or use what you have!
- 2 large beefsteak or heirloom tomatoes
For the marinade:
- ¼ cup tamari or soy sauce
- 3 tablespoons maple syrup
- ¼ teaspoon onion powder
- 1 teaspoon liquid smoke
- 2 teaspoons apple cider vinegar
- ¼ teaspoon smoked paprika, optional
- black pepper
Instructions
- Preheat oven to 400° F (200° C). Line two small baking sheets with foil or silicone mats, and place a baking rack on top. See Notes for stovetop method.
- In a shallow container, stir together the marinade ingredients. Arrange the tempeh in the container and set aside to marinate while you prepare the carrots.
- Trim off the tops and skinny ends of the carrots. Use a peeler to create paper thin slices of carrot. Transfer the tempeh to the baking rack, then place carrots in the marinade. Let sit for a few minutes, then transfer carrot slices to the rack (reserve marinade). Be sure there's room around each piece of "bacon" and that nothing is overlapping.
- Bake for 6 to 7 minutes. Remove pan from oven, and flip the carrot bacon. Bake 6 to 7 minutes more or until carrots are beginning to brown. Transfer carrot bacon to a plate. Brush tempeh with some of the remaining marinade, and return pan to oven. Bake tempeh for 10 more minutes or until hot and lightly browned. Set aside to cool.
- Toast the bread then let cool for a few minutes.
- To assemble the BLTs, spread each slice of bread with mayo (don't be shy)! Add tomatoes, tempeh, carrot bacon, and lettuce, and top with bread. Slice on the diagonal and serve.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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