Vegan BLT with Garlic Herb Aioli
This is the ultimate Vegan BLT sandwich with a creamy garlic herb aioli, savory tempeh bacon, juicy tomato, crisp romaine, and toasted sourdough bread. You won’t miss the meat once you try this mouthwatering sandwich that makes for a great lunch or dinner!
What you’ll love about this recipe:
I’m a SUCKER for a good sandwich- you too? I love to use sourdough bread for my sandwiches because it toasts well and holds together the sandwich perfectly.
These vegan BLT sandwiches are one of my favorite sandwiches to make in the summertime with those juicy tomatoes (my favorite are the heirloom tomatoes that you get from the farmer’s market). If you’re new to a plant-based diet you will surely love this one!
If you love this vegan BLT, you need to try out my other quick Tempeh sandwich (ready in 10 minutes!) or Chickpea Salad Sandwich!
Ingredients
Ingredient notes:
- Soy sauce: This is a key component for the marinade for the tempeh bacon. You can also use coconut aminos or tamari for a gf version.
- Liquid smoke: Liquid smoke is a concentrated flavoring agent made by condensing smoke from burning wood into a liquid form, adding a smoky flavor to foods. You don’t need a lot to add lots of flavor!
- Tempeh: The star of this sandwich/main ingredient! Similar to tofu, this is made from soybeans but it is fermented. This is what we will use to create our vegan bacon. You will need one 8 oz block of tempeh (but can easily double this recipe to have leftovers for next time).
- Bread: My favorite is sourdough, but you can use another bread like sprouted grain bread or for a gluten-free version use gluten-free bread.
- Tomato slices: Use fresh ripe tomatoes for this recipe.
- Vegan mayonnaise: You will need this to make your Garlic Herb Aioli. I love the Follow Your Heart Vegenaise which you can find at many grocery stores now.
- Lettuce: Use fresh crisp lettuce (I love romaine!).
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: In a large shallow bowl mix together your simple marinade ingredients until well-combined.
Start by slicing your large tempeh piece into 10-12 even “bacon-sized” slices.
Step 2: Add you tempeh slices to the bowl and coat in the marinade for 10-15 minutes. (Flip it halfway to give it extra flavor)
Step 3: While the tempeh marinades, make your garlic herb aioli by mixing the ingredients together in a small bowl.
Step 4: Heat a large skillet over medium heat. Add in ~ 1 tbsp of olive oil (optional but recommended) and heat it for a minute. Add in your marinated tempeh slices and cook for 3-5 minutes or until browned. Flip and cook the other side for the same amount of time. Add in a few splashed of leftover marinade if the pan gets dry.
Step 5: Assemble your sandwich on two large pieces of sourdough bread (or bread of choice). Spread garlic herb aioli on each slice of bread.
Step 6: On the bottom piece, begin to layer tempeh bacon (about 4-6 slices of tempeh bacon total, depending on size of bread)
Step 7: Then add your fresh lettuce and finally sliced ripe tomatoes. Optional: Add vegan cheddar or avocado.
Step 8: Cut Vegan BLT sandwiches in half and enjoy! I love to serve with pretzel, potato chips, or fruit!
❓Recipe FAQs
Store the leftover vegan BLT sandwich components separately in airtight containers in the refrigerator for up to 4 days. The mayo can last a full week.
Yes, you can meal prep a vegan BLT by preparing and storing components like vegan bacon, lettuce, tomato, and any condiments separately, assembling the sandwiches just before eating to maintain freshness and texture. Refrigerate the individual components in airtight containers for easy assembly throughout the week.
Most liquid smoke is gluten-free, but it’s crucial to check individual product labels for potential added ingredients containing gluten.
You can enhance the vegan BLT by adding ingredients like avocado, vegan cheese, sprouts, or pickles for additional flavor and texture.
You can enjoy it on its own, as a breakfast side, as a vegan BLT wrap, or even as a salad topping!
Pro Tips
- If you have extra time, consider marinating your tempeh for longer. You can store in the fridge in an airtight container overnight or for a couple hours.
- This recipe can easily be doubled to make more sandwiches and have leftovers for meal prep.
- Other topping ideas: avocado slices, red onion, cheese, and more!
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Vegan BLT with Garlic Herb Aioli
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Ingredients
Tempeh Bacon
- 8 oz tempeh*
- 1/4 cup soy sauce
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp tsp cumin
- 1/2 tsp tsp smoked paprika
- 1/4 tsp black pepper
- 1 tsp liquid smoke
Other
- 1 large tomato
- romaine lettuce
- 4 large slices sourdough bread
- vegan cheddar slices or shreds optional
Garlic Herb Aioli
- 1/4 cup vegan mayo
- 2 tsp lemon juice
- 1/2 tbsp chopped parsley or 1/2 tsp dried parsley
- 1/4 tsp garlic powder
- pinch salt
Instructions
- Start by slicing your large tempeh piece into 10-12 even "bacon-sized" slices.8 oz tempeh*
- In a large shallow bowl mix together your marinade ingredients until well-combined. Add you tempeh slices to the bowl and coat in the marinade.Set aside for 10-15 minutes to marinate, flipping your pieces halfway through.1/4 cup soy sauce, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1/4 tsp tsp cumin, 1/2 tsp tsp smoked paprika, 1/4 tsp black pepper, 1 tsp liquid smoke
- While the tempeh marinates, make your garlic herb aioli by mixing the ingredients together in a small bowl.1/4 cup vegan mayo, 2 tsp lemon juice, 1/2 tbsp chopped parsley, 1/4 tsp garlic powder, pinch salt
- Heat a large skillet over medium heat. Add in ~ 1 tbsp of olive oil (optional but recommended) and heat it for a minute.Add in your tempeh slices and cook for 3-5 minutes or until browned. Flip and cook the other side for the same amount of time. Add in a few splashed of leftover marinade if the pan gets dry.
- Assemble your sandwich on two large pieces of sourdough bread (or bread of choice). Spread garlic herb aioli on each slice of bread. On the bottom piece, begin to layer tempeh bacon (about 4-6 slices of tempeh bacon total, depending on size of bread). Then add your lettuce and finally sliced tomato. Optional: Add vegan cheddar or avocado.I like to cut the sandwich in half before eating. Enjoy!1 large tomato, romaine lettuce, 4 large slices sourdough bread
Notes
- If you have extra time, consider marinating your tempeh for longer. You can store in the fridge in an airtight container overnight or for a couple hours.
- Leftovers? I recommend storing the ingredients separately instead of assembling a sandwich. The mayo can last up to 1 week while the tempeh bacon can last 4 days in the fridge.
- Serve your sandwich with pretzels, fresh fruit, or whole wheat crackers.
As someone who has been forced to adopt a largely (but not exclusively) vegan diet due to a tick-borne food allergy, it’s so nice to find a BLT sandwich that is safe to eat and tastes so much like the real thing. Yum!
Thanks Sage! I’m so happy you enjoyed it 🙂
Loved it!! Thanks!!
Thanks for your comment Eliane!