Vegan BLT with Garlic Herb Aioli

5 from 3 votes

Get ready to try the BEST vegan BLT sandwich with smoky and savory tempeh bacon, juicy tomato, crisp romaine, crunchy sourdough bread and a creamy garlic herb aioli.

Prep Time10

Cook Time10

Marinating Time10

Total Time30

Course: Dinner, Lunch

Cuisine: American

Diet: Vegan

Servings: -3 sandwiches

Calories: 814kcal

Author: Allie Petersen

Ingredients

Tempeh Bacon

8 oz tempeh*
¼ cup soy sauce
2 tablespoon apple cider vinegar
1 tablespoon maple syrup
¼ teaspoon tsp cumin
½ teaspoon tsp smoked paprika
¼ teaspoon black pepper
1 teaspoon liquid smoke

Other

1 large tomato
romaine lettuce
4 large slices sourdough bread
vegan cheddar slices or shreds optional

Garlic Herb Aioli

¼ cup vegan mayo
2 teaspoon lemon juice
½ tablespoon chopped parsley or ½ teaspoon dried parsley
¼ teaspoon 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.
¼ cup soy sauce, 2 tablespoon apple cider vinegar, 1 tablespoon maple syrup, ¼ teaspoon tsp cumin, ½ teaspoon tsp smoked paprika, ¼ teaspoon black pepper, 1 teaspoon liquid smoke
While the tempeh marinates, make your garlic herb aioli by mixing the ingredients together in a small bowl.
¼ cup vegan mayo, 2 teaspoon lemon juice, ½ tablespoon chopped parsley, ¼ teaspoon garlic powder, pinch salt
Heat a large skillet over medium heat. Add in ~ 1 tablespoon 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

⭐️You can either get the Original tempeh or a flax version depending on preference.

Other 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.
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.

*nutrition calculated below for two sandwiches with use of ALL the marinade on the tempeh (which you won't likely use). This recipe can create 3 sandwiches depending on how many pieces of tempeh bacon you use.

Nutrition