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Vegan BLT With Tempeh and Carrot Bacon

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toast the bread then let cool for a few minutes.
  6. 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.

Nutrition Information

Serving 1sandwich Calories 520kcal (26%) Carbohydrates 65g (22%) Protein 31g (62%) Fat 13g (20%) Cholesterol 0mg (0%) Fiber 8g (32%)

Nutrition Facts

Serving: 2sandwiches

Amount Per Serving

Calories 520

% Daily Value*

Serving 1sandwich
Calories 520kcal 26%
Carbohydrates 65g 22%
Protein 31g 62%
Fat 13g 20%
Cholesterol 0mg 0%
Fiber 8g 32%

* Percent Daily Values are based on a 2,000 calorie diet.