This Vegan BLT Sandwich is flavor and texture perfection. Smoky “bacon”, crisp lettuce, juicy tomatoes, creamy avocado, and crunchy toast. What’s not to love?! It’s easy to assemble and versatile enough to please everyone in your family!
I grew up eating BLT sandwiches and just because I follow a plant-based diet now doesn’t mean I don’t crave the textures and flavors of the classics.
This Vegan BLT Sandwich with smoky tempeh bacon and avocado satisfies all those cravings of my past in a more nutritious and cruelty-free way.
Ingredients you need
Ingredients notes and substitutions
Bacon ~ I typically make a vegan BLT sandwich with my Smoky Tempeh Bacon. It’s crispy, salty, and savory with lots of umami flavor. Plus, it’s quick and easy to make. It keeps for up to 5 days in the fridge, so if you make it in advance, this sandwich comes together in just minutes.
You could also use tofu bacon, mushroom bacon, coconut bacon, or your favorite store-bought vegan bacon, too.
Veggies ~ You gotta have lettuce and tomato for a proper BLT.
Romaine or iceburg lettuce is pretty standard, but you can use fresh spinach, arugula, or kale, if you prefer.
There is nothing better than homegrown garden tomatoes in the peak of summer. Use those if you have them. Tomatoes fresh from the farmer’s market is second best. Any slicing tomato will work, like a beefsteak tomato or heirloom tomato.
Avocado ~ Just like in the famous TTLA (tempeh, tomato, lettuce, avocado) from Whole Foods, I like to add avocado to my vegan BLT. Simply mash a ripe avocado and spread on as much as you like. Or go a step further and use homemade guacamole instead!
The smashed avocado is a healthy alternative to traditional mayo. If you love mayo, however, try my easy vegan mayonnaise with silken tofu! You can use this instead of avocado or in addition to it. Both ways, delicious!
Other sauces and spreads to try with your vegan BLT sandwich: pumpkin seed pesto, southwest vegan ranch dressing, or vegan green goddess dip. A simple squeeze of yellow mustard or dijon mustard would work as well.
Bread ~ White bread is the go-to for a classic bacon lettuce tomato sandwich. You could also use wheat, rye, sourdough, etc. I typically use a sprouted grain bread, like Ezekiel, for extra nutrition. Or my easy homemade oatmeal bread. Choose a gluten-free bread if you like/need.
Whichever variety you choose, be sure to toast the bread for the perfect crunchy texture contrast to the “meaty” tempeh bacon, juicy tomatoes, crisp lettuce, and creamy avocado.
Extras ~ Some freshly cracked black pepper sprinkled over the tomatoes would be yummy. And, although pickles aren’t traditional on a blt sandwich, it would be delicious!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Make the Smoky Tempeh Bacon. This can be made ahead and kept in the fridge for up to 5 days. To crisp it back up when ready to serve your sandwich, simply pan fry for a few minutes until warm and crispy. Or you can eat it cold, which is really just as delicious.
Toast the bread to your liking.
Spread the avocado mash on one or both pieces of toast. Or vegan mayo, if using, on one slice.
Top with lettuce leaves, tomato slices, and several pieces of tempeh bacon.
Put the two sides together to close the sandwich.
Potato chips or baked butternut squash fries would be a tasty side.
This Vegan BLT Sandwich is best eaten freshly made. However, the smoky tempeh bacon can be made in advance and kept in an air-tight container in the fridge for up to 5 days.
Store any leftover tomato slices or lettuce separately in the fridge for 1-2 days.
Pro tips and tricks
~ Make the vegan bacon in advance so all you have to is assemble when ready to eat. Pan fry for a few minutes to crisp it back up when serving or just eat it cold, which is just as good!
~ Toast the bread for a crunchy contrast to the sandwich filling ingredients.
~ Switch up the flavors by adding vegan mayo, pesto, ranch, bbq sauce, etc.
Vegan bacon can be made from a variety of ingredients, like tempeh, tofu, coconut, mushrooms, eggplant, carrots, etc. Try my pan fried seasoned tofu from this Pesto Tofu Sandwich for a slightly different taste.
While there are plenty of options for vegan mayo these days, if you opt to skip it, you can use smashed avocado (like in this Vegan BLT Sandwich), ranch dressing, pesto, BBQ sauce, etc.
Classic BLT sandwiches made with pork bacon aren’t very healthy. This vegan version is a much healthier option. It boasts plenty of plant-protein, lots of fiber, healthy fats, and many vitamins and minerals.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan BLT Sandwich
- 6-8 slices Smoky Tempeh Bacon can be made ahead
- 2 slices sprouted grain bread toasted (or your favorite bread)
- 2 tablespoons smashed avocado
- 1-2 slices fresh beefsteak or heirloom tomato
- 2 leaves romaine lettuce washed and patted dry
- 1-2 tablespoons easy vegan mayonnaise optional
- fresh cracked black pepper optional
- Make the Smoky Tempeh Bacon if you haven't already.
- Toast the bread.
- Spread the mashed avocado on one or both pieces of toast.
- Layer on the lettuce, tomato slices, and several pieces of tempeh bacon (about 6-8 slices).
- Close the sandwich with the other piece of toast and enjoy!
Nutritional facts calculated using Food For Life Ezekiel Sprouted Whole Grain Bread and no optional ingredients.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.