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You know when you crave that classic BLT but don’t want to compromise your plant-based vibes? Same here. That crispy, smoky, juicy combo is seriously addictive – and I’ve cracked the code to make it fully vegan, loaded, and oh-so-satisfying. Enter my Loaded Vegan BLT with smoky tempeh “bacon” and tangy pickled onions that take this sandwich to a whole new level.
Whether you’re vegan, flexitarian, or just here for a killer lunch idea, this one’s gonna be your new fave – trust me, it’s everything you want in a BLT, but better.
Ingredients you will need
- Tempeh
- Tamari or gluten-free soy sauce
- Maple syrup
- Liquid smoke
- Apple cider vinegar
- Garlic powder
- Onion powder
- Olive oil
- Sourdough or other bread of choice
- Tomatoes
- Red onions
- Monk fruit sugar
- Pink himalayan salt
- Butter lettuce or cos lettuce
- Vegan mayonnaise
How to make this Loaded Vegan BLT
Marinate the tempeh
Mix tamari, maple syrup, liquid smoke (or smoked paprika), apple cider vinegar, garlic powder, and onion powder in a bowl. Add thinly sliced tempeh and let it soak up all those flavours for at least 10 minutes. The longer, the better!
Pro tip: if helps to steam the tempeh for a few minutes prior to this to reduce its natural bitterness – optional but recommended
Cook the tempeh bacon
Heat a little olive oil in a pan over medium heat. Fry the marinated tempeh slices for 2–3 minutes each side until they’re golden and caramelised with a nice smoky crust. Alternatively, you can do this on a sheet pan in the oven or throw them into your air fryer for ultimate crunch.
Toast your bread
Get your sourdough or fave bread nice and crispy. You can spread vegan butter before toasting for extra yum, or keep it simple. If toasting your bread isn’t your thing and you’d prefer a soft, fresh sandwich then do that.
Build the sandwich
Slather vegan mayo on each slice of toasted or un-toasted bread. Layer fresh butter lettuce, juicy tomato slices, your smoky tempeh bacon, and a generous handful of tangy pickled red onions.
Season and serve
Sprinkle a little salt on the tomatoes to bring out their flavour, pop the sandwich halves together, slice, and get stuck in!
Tips for this recipe
- Marinate the tempeh longer: If you’ve got time, let it soak for 30 minutes or more. It amps up that smoky, sweet flavour big time.
- Steam the tempeh first: Give your tempeh a quick steam for 5-10 minutes before marinating. This helps soften it and take away any bitterness, making it way more tender and ready to soak up all that smoky marinade.
- Toast that bread well: A good crunch makes all the difference. Try buttering your bread (vegan butter) before toasting for extra richness.
- Use ripe tomatoes: Juicy, ripe tomatoes bring sweetness and freshness that make this sandwich sing.
- Pickled onions are a game changer: Don’t skip them – they cut through the richness and add zingy brightness.
- Use a sandwich stick or toothpick to hold everything together: especially handy if you’re stacking up lots of filling. It keeps things neat and photo-ready too! I use these Bamboo Looped Picks from Amazon which help to keep the sandwich together.
Substitutions for this recipe
- Tempeh Bacon: Swap tempeh for smoky grilled mushrooms, coconut bacon, or thinly sliced eggplant strips marinated similarly.
- Vegan mayo: Use smashed avocado or a cashew cream spread if you want something lighter or creamier. Both of these swaps are incredible in this recipe!
- Bread: Gluten-free or any hearty bread works. Wrap in lettuce leaves for a low-carb option.
- Pickled onions: If you don’t have pickled onions, quick-pickle some red onion in vinegar, or use thinly sliced raw onion with a squeeze of lemon juice for a bit of bite.
More recipes that you might like
Smashed White Bean and Artichoke Sandwich
Vegan Haystacks (Taco Salad)
Easy Vegan Caesar Salad (Creamy, Dairy-Free & Delicious)
Easy Vegan Bean Burritos (Healthy & Quick Recipe)
Crispy Rice Salad
Loaded Vegan BLT with Smoky Tempeh & Pickled Onions
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This Loaded Vegan BLT Sandwich packs all the smoky, savoury, and tangy flavours you crave – with crispy maple tempeh “bacon,” fresh lettuce, juicy tomatoes, and zingy pickled onions. It’s the ultimate plant-based twist on a classic that’s guaranteed to satisfy every bite.
Ingredients
- For the Tempeh Bacon
200 grams Tempeh, thinly sliced
2 tbsp Tamari or Gluten-Free Soy Sauce
1 tbsp Maple Syrup
1 tsp Liquid Smoke or Smoked Paprika
1 tsp Apple Cider Vinegar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Olive Oil, for cooking
- Quick Pickled Onions
1 Small Red Onion, thinly sliced
1/3 cup Boiled Water
1/4 cup Apple Cider Vinegar
1 tsp Monk Fruit Sugar
1/2 tsp Pink Himalayan Salt
- Remaining Ingredients
1 cup Butter Lettuce or Cos Lettuce
2 Ripe Tomatoes, sliced
2 tbsp Vegan Mayonnaise or Cashew Spread
4 Slices of Bread of Choice (Sourdough is great with this)
Directions
- This first step is optional but highly recommend to remove the bitter taste naturally occurring in tempeh. Steam your tempeh for no more than 5 minutes before moving onto step two.
- In a small bowl, mix tamari, maple syrup, liquid smoke, apple cider vinegar, garlic powder and onion powder. Add thin tempeh slices and let them soak for at least 10 minutes (longer = more flavour).
- Heat a drizzle of olive oil in a nonstick pan over medium heat. Cook marinated tempeh for 2-3 minutes per side until golden and caramelised. You can also do this in the air fryer or oven if you would prefer.
- Get your bread nice and golden. You can butter it (vegan butter) or toast dry for crunch.
- Slather mayo on each slice of bread. Layer on the lettuce, tomato slices, and tempeh bacon. Add pickled red onions for that tangy lift.
- Cut in half, serve warm, and prepare to fall in love.
