This meat-free Easy Vegan BLT w/ Spicy Mayo is so quick to make in just 15 minutes using only your stovetop, making it a super simple meal for busy nights.
Before I was vegan, I was a big fan of BLT’s. But now I opt for animal/health friendly options like this Vegan BLT. sandwich There’s something about the simpleness of the ingredients in this recipe that work so well together.
This meat-free rendition of this classic sandwich is, in my opinion, even more delicious than the original. Instead of bacon, you’ll use crispy smoked tempeh (pronounced tem-pay).
Tempeh is made of fermented soybeans and it’s been used in Asian cooking for hundreds of years. It is super nutritious, high in protein and contains magnesium, iron, calcium, potassium and much more.
To make it super easy, I like to use tempeh that is “pre-cooked and smoked” (my favorite is Lightlife Smoky Tempeh Strips). You can find these in a lot of grocery stores; they will usually be by the refrigerated section near the tofu or plant-based cheeses.
And last but not least, my favorite part of this sandwich is the Spicy Mayo, which is a mix of vegan mayonnaise, Sriracha and lime juice. It’s simple but so delicious I often make extra so I can use it as a dip for my sandwich. =)
How to make this Vegan BLT sandwich:
To begin, heat a large skillet over medium high heat. Layer the tempeh flat in the pan so it doesn’t overlap, and cook for about 4 minutes on each side until slightly browned. Note: the packaged tempeh should be pre-cooked. This process just gives it a little crisp and gets it warm.
In the meantime, cut the tomatoes and the avocado into thin slices.
Then, make the spicy mayo by mixing 2 tablespoons of Vegenaise with 2 teaspoons of Sriracha (or more if you like it spicy!).
Next, get your toasted bread ready.
Cut 2 pieces of tempeh in half and layer on the bread (STEP 1 below). Then cut the other 2 pieces of tempeh and half and layer it in the opposite direction (STEP 2).
Add the tomato slices (STEP 3), avocado (STEP 4), and lettuce/spinach (STEP 5). Then spread about 1/2 tablespoon of spicy mayo on the other piece of bread (STEP 6), and top the sandwich. Cut down the middle and enjoy.
If you have leftover tempeh slices, you can store them in the fridge in an airtight container for a few days.
Looking for more healthy sandwich options? Try one of these!
- Veggie Reuben Sandwiches
- Bagel Thin Pesto Sandwiches
- Egg Salad Sandwich
- Vegan Egg Salad with Capers and Turmeric
- Sunflower Hummus Mini-Wraps
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Easy Vegan "BLT"Pin Rate
- 6 ounces 8 slices smoked tempeh strips (I use Lightlife Smoky Tempeh Strips)
- 2 tablespoons Vegenaise - or other non-dairy mayonnaise
- 1/2 teaspoon Sriracha
- 1 teaspoon lime juice - or lemon juice
- 2 to matoes - sliced
- 1/2 avocado - cored and sliced
- 1/2 cup organic spinach leaves - or lettuce
- 4 slices favorite bread - gluten free if desired
- Heat a large dry non-stick skillet over medium high heat. Note: you can add baking spray to the pan to prevent the tempeh from sticking. Layer the tempeh flat in the pan so it doesn't overlap, and cook for about 4 minutes on each side until browned, carefully flipping with a fork so as not to break the tempeh pieces.
- Meanwhile, make the spicy mayo: In a small bowl, add the vegan mayo, Sriracha and lime juice. Stir until combined. Place the sauce in the fridge while you wait for the tempeh to cook so it doesn't thin out while it sits.
- When the tempeh is warmed and ready, toast the bread in your toaster as desired. Cut 2 tempeh pieces in half and place the 4 pieces in one direction across one piece of bread. Then cut the other 2 pieces of tempeh in half, and layer over the other tempeh, going in the other direction (see step by step photos above).
- Add the tomato, avocado, and spinach leaves. Then finally, spread 1 tablespoon of spicy mayo on the other piece of bread, and top the sandwich. Cut down the middle and enjoy.
- Nutrition information will change depending on which bread you use.
- I recommend making extra Spicy Mayo to dip your sandwich in.
- If you have leftover tempeh slices, you can store them in the fridge in an airtight container for a few days.
Update Notes: This post was originally published in January 2015, but was republished in November of 2019 with new photos, tips and FAQs.