A Cheesy Twist on a Classic: The Vegan BLT with Tempeh Bacon & Smoked Pimento Cheese

This plant-based spin on the classic BLT is quick, easy, and packed with protein and fiber. Whether it’s breakfast, brunch, or any time in between, you’re gonna love our rich and cheesy vegan BLT!

 

For those of you who haven't met tempeh yet, get ready to be impressed. This nutty, meaty, and oh-so-satisfying probiotic protein powerhouse is made from fermented soybeans, and it’s a total game-changer. Originating in Indonesia, tempeh is a versatile, plant-based alternative to meat that we are obsessed with. And what better way to introduce you to the wonders of tempeh than to stack it up and smother it with dairy-free smoked pimento cheese in a mile high BLT and try eat it without a smile? We Darë you. 

Let’s get cheesy—what’s in this wholesome recipe?

- Tempeh Bacon (of course!): Crispy, smoky, and packed with flavor. You can whip it up with our recipe or go the shortcut route with a store-bought option- there are some awesome options out there!

- Vegan Pimento Cheese: Take this sandwich from good to AMAZING with a touch of southern charm. The rich smokiness of the pimento cheese pairs perfectly with the savory tempeh.

- Lettuce and Tomato: What's a BLT without the LT? We love the crunch from romaine lettuce, but bibb lettuce or even arugula would do the trick! For tomatoes, grab what's ripe- from heirloom to roma, all tomatoes are going to add that juicy sweetness this sandwich needs.

- Sourdough Bread: A classic, but feel free to mix it up with gluten-free bread or a soft brioche bun.

P.S. While this vegan BLT is a winner in its own right, this recipe doubles as a two-for-one: you’ll also learn how to make crispy, smoky vegan bacon from scratch! It’s ridiculously easy, and you’ll want to add it to all your favorite plant-based meals. Enjoy!

It’s time cheesy friends, we hope you’re hungry.

RECIPE  

Serves: 2

Prep Time: 20 minutes (plus extra time for marinating tempeh)

Cook Time: 5 minutes

Ingredients:

 

TEMPEH BACON:

1 8-oz package of tempeh, cut into 12 strips

3 TBSP coconut aminos

1 TBSP apple cider vinegar

1 TBSP avocado oil

½ tsp smoked paprika

½ TBSP pure maple syrup

Drizzle of avocado oil, for pan-frying

 

BLT SANDWICH:

2 slices sourdough bread, toasted

Romaine lettuce

Sliced tomato

1 TBSP vegan mayo

1-2 TBSP Smoked Pimento Spread

3-4 pieces of tempeh bacon (see recipe above)

 

Instructions:

First, let’s make the tempeh bacon. 

Slice the tempeh into two even squares, then slice each square horizontally into two thinner squares. Cut each of those squares into 3 strips, resulting in 12 strips total.

In a small container or ziplock bag, mix together the coconut aminos, apple cider vinegar, avocado oil, smoked paprika, and maple syrup. Whisk until combined. Add the tempeh strips, making sure they’re well-coated in the marinade. Let the tempeh marinate for 15-30 minutes, or even overnight for more flavor.

Heat a drizzle of avocado oil in a pan. Once hot, add the marinated tempeh and pan-fry for about 5 minutes per side, or until golden brown and crispy.

 

For the sandwich: Toast the sourdough bread and spread Smoked Pimento on one slice and mayo on the other. Stack your sandwich with romaine lettuce, fresh tomato slices, and the crispy tempeh bacon. Press them together to form your perfect “BLT.”

Store any leftover tempeh bacon in an airtight container in the fridge for up to 3 days. Reheat before using.