Vegan BLT With Tempeh and Carrot Bacon

Name: Vegan BLT With Tempeh and Carrot Bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 sandwiches
Ingredients: 2 large carrots, washed and peeled; 1 (8 oz) package tempeh, sliced into ¼-inch thick strips; 4 slices bread; 4 tablespoons Oil-Free Vegan Mayo; 4 leaves romaine lettuce; 2 large beefsteak or heirloom tomatoes; ¼ cup tamari or soy sauce; 3 tablespoons maple syrup; ¼ teaspoon onion powder; 1 teaspoon liquid smoke; 2 teaspoons apple cider vinegar; ¼ teaspoon smoked paprika, optional; black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
2 sandwiches
Calories
520 kcal
Course
Main Course
Cuisine
American

Vegan BLT With Tempeh and Carrot Bacon

Finn Russell

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With carrot bacon AND tempeh bacon, this Vegan BLT is full of both flavor and nutrition! A healthier version of the classic, keep it oil-free with my Aquafaba Mayo. For a gluten-free BLT, use your favorite GF bread, and use tamari in the marinade. TIP: For simplicity I opted to bake the carrots and tempeh together, but if you have an air fryer and want to try Tabitha Brown's method for extra crispy carrot bacon, check out her easy instructions in this YouTube video.

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Ingredients

Servings

2 large carrots, washed and peeled
1 (8 oz) package tempeh, sliced into ¼-inch thick strips You'll likely have some tempeh leftover after making sandwiches.
4 slices bread
4 tablespoons Oil-Free Vegan Mayo Or sub store-bought
4 leaves romaine lettuce Or use what you have!
2 large beefsteak or heirloom tomatoes

For the marinade:

¼ cup tamari or soy sauce
3 tablespoons maple syrup
¼ teaspoon onion powder
1 teaspoon liquid smoke
2 teaspoons apple cider vinegar
¼ teaspoon smoked paprika, optional
black pepper

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Instructions

Preheat oven to 400° F (200° C). Line two small baking sheets with foil or silicone mats, and place a baking rack on top. See Notes for stovetop method.
In a shallow container, stir together the marinade ingredients. Arrange the tempeh in the container and set aside to marinate while you prepare the carrots.
Trim off the tops and skinny ends of the carrots. Use a peeler to create paper thin slices of carrot. Transfer the tempeh to the baking rack, then place carrots in the marinade. Let sit for a few minutes, then transfer carrot slices to the rack (reserve marinade). Be sure there's room around each piece of "bacon" and that nothing is overlapping.
Bake for 6 to 7 minutes. Remove pan from oven, and flip the carrot bacon. Bake 6 to 7 minutes more or until carrots are beginning to brown. Transfer carrot bacon to a plate. Brush tempeh with some of the remaining marinade, and return pan to oven. Bake tempeh for 10 more minutes or until hot and lightly browned. Set aside to cool.
Toast the bread then let cool for a few minutes.
To assemble the BLTs, spread each slice of bread with mayo (don't be shy)! Add tomatoes, tempeh, carrot bacon, and lettuce, and top with bread. Slice on the diagonal and serve.

Notes

Stovetop Method
Both the tempeh and carrot bacon can be cooked on the stovetop, if preferred.
Preheat a large sauté pan over medium heat. Cook carrot bacon for about 2 minutes per side or until lightly crisp and browned. If a few spots look burnt don't worry. It's just the sugars caramelizing, but it shouldn't taste burnt.
Cook the tempeh bacon for 5 to 7 minutes per side or until golden.
Serving/Storage
Store leftover sandwich components separately for up to 5 days.
Nutrition Facts are an estimate and will vary depending on amounts of mayo, tempeh, and marinade used as well as type of bread.