vegan blt

The TTLA sandwich (Tempeh Bacon, Tomato, Lettuce, Avocado) is Whole Foods take on the classic BLT. This Whole Foods copycat recipe is so easy to make and the absolute best sandwich EVER!

TTLA Sandwich (Whole Foods Copycat Recipe)

recipe of Smoky Maple Tempeh Bacon

whole-grain bread or ciabatta buns

avocado

tomatoes (I prefer hearty tomatoes like beefsteak or heirloom)

lettuce

garlic basil vegan aioli

Make the tempeh bacon according the instructions if you have not already done so.

While the tempeh is cooking prepare the vegan garlic aioli and set aside. (NOTE: if you prefer not to bake the tempeh you can cook the tempeh bacon in a nonstick pan over medium heat. It will help to cut down on the total time. Let the pan heat up, add the slice to the pan, and cook 1-2 minutes per side.)

Peel the avocado, add it to a small bowl, and mash it with a fork.

Assemble the sandwich: Lightly toast the bread. Spread the avocado on the piece of toast that will be the bottom half of the sandwich then layer with tomato, lettuce, and finally the tempeh bacon. Generously slater the vegan garlic aioli on the other piece of toast that is the top half of the sandwich. Put the sandwich together and crush it!

<em><span style="font-weight: 400">These Vegan BLT Sandwiches are perfect for a hearty and tasty on-the-go meal! Piled high with crisp Lettuce, Tomato, Tempeh "Bacon", and a healthy Mayo.</span></em>

Vegan BLT Sandwiches with Smoky Tempeh "Bacon"

Bread,

recipe of Smoky Tempeh, or enough strips to fit on your bread

Tomato,

Butter

Homemade Vegan Mayo

Toast your bread according to your personal preference, then spread a thick layer of Vegan Mayo on one side of each slice of Bread*

Layer the Tempeh onto one side of Bread, then top with Tomato slices. Cover the Sandwich half with Lettuce, then carefully place the mayo-side of the other slice of Bread on top to complete the Sandwich. Serve as desired.

I have made this recipe once a week for the past 4 months. SO GOOD

THIS IS BOMB CAITLIN IS THE BEST COOK EVER I ONLY LOOK FOR HER RECIPES
I added her signature red onions to it also, which is a recipe I have used like 10 times since knowing it. She wasn't kidding about those being addicting.

Vegan BLT salad with romaine, tempeh bacon, tomatoes, avocado, and creamy vegan ranch dressing. A satisfying, veggie-packed, plant-based meal with just 7 ingredients!

Vegan BLT Salad with Avocado &amp; Tempeh Bacon

tempeh bacon

vegan ranch dressing ((or store-bought))

head romaine lettuce, washed, dried, and chopped ((1 head yields ~6-8 cups or 360 g))

cherry tomatoes, quartered ((1 pint tomatoes yields ~2 cups))

English

avocado,

red onion, thinly sliced ((1/2 medium onion yields ~1 cup or 100 g))

Croutons ((or store-bought // gluten-free as needed))

TEMPEH BACON: For homemade tempeh bacon, prepare according to this recipe. If using store-bought, cook according to package instructions. Once cooked and slightly cooled, crumble the strips into ~1/4 inch pieces.

RANCH: Meanwhile, if making homemade vegan ranch, prepare it at this time.

CROUTONS (optional): If adding homemade croutons, prepare them at this time.

To a large mixing bowl, add chopped romaine lettuce, quartered cherry tomatoes, chopped cucumber, diced avocado, and thinly sliced red onion. Pour the vegan ranch dressing (starting with the lesser amount) on top of the salad and toss to combine. Add more dressing if desired.

Divide the salad between serving bowls and top with tempeh bacon crumbles and croutons (optional). Enjoy!

Salad without avocado or dressing will keep for up to 2-3 days. Dressing and tempeh bacon will keep stored separately for up to 4-5 days. Not freezer friendly.

A healthy and kind twist on a classic, this Vegan BLT is made with smoky-sweet baked tempeh bacon. It's so easy to make, just marinate, and bake for 20 minutes or less.

Vegan BLT with Baked Tempeh Bacon

tempeh ((*not all brands are GF))

vegan mayo (, more to taste)

bread ((GF if preferred))

lettuce leaves

tomatoes (, sliced)

grapeseed oil ((or preferred oil))

tamari

maple syrup

liquid smoke

apple cider vinegar

nutritional yeast

garlic

smoked paprika

onion

Preheat oven to 350° F (176° C). Line a large baking sheet with parchment paper. Set aside.&nbsp;

In a small bowl, add all marinade ingredients and whisk to combine well. Pour marinade into an 8 " rimmed shallow dish or baking dish.&nbsp;

Cut tempeh into 1/4 " slices. * If you cut them thinner, the tempeh falls apart easily in the marinade.&nbsp;

Now place the tempeh slices into your marinade. Gently flip to coat all sides well. Let the pieces marinate in the fridge for 15-20 minutes or longer if preferred.&nbsp;

Place the marinated strips on your prepared baking sheet, leaving a little room in between each piece (*save leftover marinade). Bake for 8-10 minutes until lightly&nbsp;browned. *If the tempeh seems dry, you can lightly brush on some leftover marinade.

Now gently flip each slice with tongs and bake 8-10 minutes more, until lightly browned and the surface is slightly crisp (*The inside remains soft). Watch closely to prevent burning.&nbsp;Remove from oven.

To assemble your BLT, coat each bread slice with mayo and top with tomato slices, lettuce, and tempeh bacon. Close sandwich and cut if desired. Enjoy!&nbsp;

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.

Vegan BLT with Garlic Herb Aioli

oz tempeh*

soy sauce

tbsp apple cider vinegar

tsp tsp cumin

tsp tsp smoked paprika

tsp black pepper

tsp liquid smoke

tomato

romaine lettuce

sourdough bread

vegan mayo

lemon juice

tbsp chopped parsley (or 1/2 tsp dried parsley)

garlic powder

salt

Start by slicing your large tempeh piece into 10-12 even &quot;bacon-sized&quot; slices.

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.

While the tempeh marinates, make your garlic herb aioli by mixing the ingredients together in a small bowl.

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!

This Vegan BLT Sandwich with sweet and smoky tempeh bacon is a quick, easy, and healthy lunch! Packed with plant-based protein, this hearty sandwich will keep you satisfied all afternoon.

Vegan BLT Sandwich

bread

vegan mayonnaise (sub hummus)

tomato, sliced

Spread a layer of vegan mayonnaise on one slice of bread, then layer on the lettuce, sliced tomato, and tempeh bacon. Cover with the other slice of bread to complete the sandwich. 

Serve immediately, or pack it up for lunch. 

Top 6 vegan blt recipes from across the web

The most viewed vegan blt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Vegan BLT with Baked Tempeh Bacon

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Vegan BLT Sandwich

Top 6 vegan blt recipes from across the web

The most viewed vegan blt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

TTLA Sandwich (Whole Foods Copycat ...

Vegan BLT Sandwiches with Smoky Tem...

Vegan BLT Salad with Avocado &amp; ...

Vegan BLT with Baked Tempeh Bacon

Vegan BLT with Garlic Herb Aioli

Vegan BLT Sandwich

The most viewed vegan blt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan BLT Salad with Avocado & ...