We all have our ways of dealing with food and cooking on a day to day basis: some of us are naturally inclined to spend hours in the kitchen every week experimenting new recipes and discovering new flavors, while others are very happy living on takeaways and convenience food. Yet, any of us who has ever been in a hurry, on a tight budget, or simply found themselves with a rumbling stomach needing to be quieted down immediately can agree on the life saving nature of the sandwich. And while we all have our own favorites, from nostalgic PB&Js to classic grilled cheeses, there’s no denying that in the sandwich world, the BLT is one of the kings.
My take on the BLT is the definite proof that our favorite lunch classics don’t have to go out the window after switching to a plant based lifestyle! My vegan BLT (or VLT, if you’re brave enough to go there) even makes it more interesting, associating a mix or sweet and savory flavors with creamy and crunchy textures. It gives me all the comfort of my grandmother’s BLT sandwiches, without any of the health compromises and harm to animals and the planet. Win-win!
I use the same tempeh recipe for this vegan BLT as I do in my vegan bacon high protein bowl, and it is just as delicious here. The tropical flavor of pineapple juice and the health benefits of liquid aminos form a winning combo that just keeps on giving!
Any sandwich lover will know that picking the right kind of bread is the most essential part of any sandwich-making process, as your choice will set the tone for the entire meal. For my vegan BLT, I chose to use organic sourdough. The natural fermentation of sourdough makes it a more natural and nutritious choice than most store bought bread. If you’re feeling adventurous, you can even make your own bread for an extra rewarding sandwich! You should also feel free to swap out the sourdough for your favorite gluten-free or low-carb alternative if you have any dietary restrictions.
The rest of the elements of my vegan BLT come together easily enough: the mandatory lettuce and tomato are of course the guests of honor. For added flavor, I rub a bit of garlic on the sourdough, and use vegan mayonnaise (store bought or homemade both work, depending on what you fancy) and avocado for more creaminess. This would technically turn this vegan BLT into a vegan BLAT (or VLAT, if you’re still feeling brave), but who has time for these kinds of formalities?
This recipe is written in honor of my uncle, my father’s brother, Kevin. I love him to pieces, and at my father’s recent funeral he shared an eager interest in transitioning to a plant based diet for health. Also, I like calling it Kevin’s Bacon because it sounds like Kevin Bacon and that’s funny.
Looking for more healthy crowd pleasing recipes? Take a look at these first:
| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings |
Sandwiches
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- 1 tbsp olive oil
- 1/2 cup Braggs Liquid Aminos
- 1/4 cup pineapple juice (you can trade pineapple juice for maple syrup or organic sugar)
- 1 package Organic Tempeh
- 1 tsp Organic Garlic Powder
- 1 Loaf Organic Sourdough
- 3 cloves Fresh organic garlic
- 4 leaves organic lettuce
- 8 tablespoonts vegan mayonaise
- 2 small Avocados
- 2 medium heirloom tomatoes
Ingredients
Tempeh Bacon
Sandwich Ingredients
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- Cut the tempeh into bacon sized slices. Heat the olive oil in a skillet and brown the tempeh on both sides. While the tempeh is cooking mix the liquid aminos, the pineapple juice and garlic powder together in a separate dish. Once the tempeh is browned add a tablespoon of water, followed by the liquid amino pineapple mix that you've created, coating the tempeh evenly and letting the sauce thicken on the tempeh. Turn the heat off and let the bacon rest in the pan.
- Toast the sourdough slices for the sandwiches. Take the garlic clove and rub over the toasted sourdough to get the fresh garlic on the bread. Spread the mayonnaise on one slice of the bread. Add avocado on one side of the bread. Add sliced heirloom tomato to the sandwich liberally. Add a lettuce layer. Add a bacon layer, slice and enjoy!
Watch it made here:
