This vegan take on a BLT uses tempeh "bacon," which is what makes it a TLT. Here, the tempeh is seared and crisped to perfect in a maple pepper marinade and them combined with the classic ingredients of lettuce and tomato, with some creamy avocado.

TLT: Tempeh Lettuce Tomato Sandwich [Vegan]

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3 sandwiches


For the 'Bacon' Tempeh:

  • 8-ounces of tempeh
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of pure maple syrup
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of black pepper

For the Sandwich:

  • 6 slices of sprouted-grain bread
  • 1/2 tablespoons of vegan mayo
  • 1 medium avocado, peeled and sliced
  • 1 medium tomato, thinly sliced
  • 6 butter lettuce leaves


For the 'Bacon' Tempeh:

  1. Cut the tempeh into 5 thin strips widthwise, then cut those strips in half lengthwise. Cut them in half once more, this time crosswise. You should have 12 bacon-like strips that are about 1-inch wide and 3-inches long.
  2. In a medium bowl, combine olive oil, maple syrup, paprika, cayenne pepper, and black pepper. Spread half the mixture onto one side of all the tempeh strips. Heat a large pan on medium heat. Add tempeh (sauce-side down) and cook 5 minutes until golden and beginning to char. Coat the top with the remaining sauce and flip the tempeh; cook another 5 minutes.

For the Sandwich:

  1. Toast bread. Spread mayo on 3 slices of bread.
  2. Add tempeh, and top with avocado, tomato, and lettuce. Top with remaining slices of bread and serve immediately.

Nutritional Information

Per Serving: Calories: 550 | Carbs: 53g | Fat: 27g | Protein: 24g | Sodium: 206mg | Sugar: 9g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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