(TLT) Tempeh Bacon, Lettuce and Tomato
Prep time
Cook time
Total time
This vegan take on the classic BLT is as delicious as the real thing—maybe even better with its amazing avocado mayo.
Recipe type: Sandwich
Cuisine: American
Serves: 2 sandwiches
  • 1 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 1 Tbsp. agave
  • ½ tsp. smoked paprika
  • 2 tsp. liquid smoke
  • 1 (8-oz.) package tempeh
  • ½ avocado
  • ¼ cup vegan mayo (I use Earth Balance Mindful Mayo)
  • 1 large tomato, sliced
  • 1 cup romaine lettuce leaves
  • 4 slices bread, lightly toasted
  1. In large bowl, mix soy sauce, 1 Tbsp. olive oil, agave, paprika, and liquid smoke.
  2. Slice tempeh in thin slices and marinade for 2 minutes in liquid mixture.
  3. Heat remaining 1 Tbsp. oil over medium heat in skillet; add tempeh.
  4. Cook for about 2 minutes and turn over to other side, then cook for another 2 minutes.
  5. Meanwhile, in small bowl mash avocado and mix in mayo; stir until smooth.
  6. Spread mayo on each piece of bread; add half tempeh, lettuce, and tomato.
With the proper bread this recipe can be gluten-free.
Nutrition Information
Serving size: 1 sandwich Calories: 200
Recipe by The Nut-Free Vegan at http://thenutfreevegan.net/tempeh-lettuce-and-tomato-with-avocado-mayo/