This Vegan BLT has everything that makes the classic sandwich so good: crispy bacon, fresh lettuce, juicy tomato, creamy mayo, and lightly toasted bread. It comes together in about 10 minutes and is especially good when tomatoes are in season.
The traditional version is made with bacon and regular mayonnaise, so I've simply swapped them for vegan alternatives. I've kept the rest of the sandwich classic, without adding avocado, onion, or extra sauces that would take it away from a true BLT.
It's ideal for a quick lunch or an easy summer dinner, especially when you want something fresh without spending much time in the kitchen. For the best texture, assemble it just before eating, although you can prepare the vegan bacon and wash and dry the lettuce ahead of time.
Looking for more easy vegan sandwiches? Try my Vegan Grilled Cheese, Vegan Philly Cheesesteak, and Simple Hummus Sandwich. They're all made with simple ingredients and are great when you want something filling without much effort.
Why You'll Love This Vegan BLT
You're going to love this recipe because:
- Classic flavor: Crispy bacon, juicy tomato, crisp lettuce, creamy mayo, and toasted bread give you everything you want in a BLT.
- Ready in minutes: Once the vegan bacon is prepared, the sandwich comes together in about 10 minutes.
- Made with simple ingredients: You only need bread, vegan mayo, vegan bacon, tomato, lettuce, salt, and pepper.
- Easy to customize: Use homemade or store-bought vegan bacon, your favorite bread, and whichever crisp lettuce you have on hand.
- Perfect for summer: It's fresh, satisfying, and especially good when ripe tomatoes are in season.
Vegan BLT Ingredients
- Bread: Use your favorite sandwich bread, such as white, whole wheat, sourdough, or gluten-free bread.
- Vegan mayonnaise: I used my homemade Vegan Mayonnaise, but store-bought also works well.
- Vegan bacon: I used Tempeh Bacon, but Tofu Bacon, Vegan Bacon, Eggplant Bacon, or store-bought vegan bacon also work. Use more or fewer slices depending on their size.
- Tomato: Use a ripe, firm tomato and slice it evenly.
- Lettuce: Romaine, iceberg, green leaf, or any crisp lettuce works well.
- Salt: Add a small pinch directly to the tomato.
- Black pepper: Use freshly ground black pepper to taste.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan BLT
- Cook the vegan bacon according to the recipe or package directions until crisp.
- Lightly toast the bread.
- Spread the mayonnaise over one side of each slice.
- Layer the lettuce and tomato on one slice, then season the tomato with salt and black pepper.
- Add the cooked vegan bacon.
- Top with the remaining slice of bread, cut in half, and serve right away.
Tips for the Best Results
- Use ripe but firm tomatoes: They should be juicy and flavorful without being so soft that they make the sandwich soggy.
- Toast the bread lightly: You want enough structure to hold the filling, but not so much that the bread becomes hard or difficult to bite.
- Keep the lettuce very dry: Any extra moisture can soften the toast and make the sandwich slippery.
- Place the lettuce against the bread: Keep the tomato away from direct contact with the toast by placing the lettuce between them. This helps prevent the bread from becoming soggy.
- Add the bacon while it is still crisp: Let it cool only briefly after cooking, then assemble the sandwich before it starts to soften.
Serving Suggestions
This Vegan BLT is filling enough on its own, but you can also serve it with a simple side to make it a more complete meal:
- Potato chips: Serve it with my Baked Chips or your favorite store-bought potato chips for a classic and easy option.
- French fries: Pair it with homemade Baked French Fries, Baked Sweet Potato Fries, or Potato Wedges.
- Salads: Serve it with Vegan Potato Salad, Vegan Coleslaw, or Vegan Macaroni Salad.
- Soups: Pair it with Vegan Tomato Soup, Vegan Vegetable Soup, or Vegan Potato Soup.
- Make it a BLAT: Add sliced avocado for extra creaminess.
How to Store and Reheat Leftovers
- Fridge: This sandwich is best served fresh. If needed, store it in an airtight container in the fridge for up to 1 day, although the bread may soften.
- Freezer: Freezing is not recommended because the lettuce and tomato will lose their texture and make the sandwich soggy.
- Reheat: Reheating the assembled sandwich is not recommended. For the best results, store the ingredients separately and reheat only the vegan bacon before assembling.
Frequently Asked Questions
Tempeh Bacon, Tofu Bacon, Eggplant Bacon, Homemade Vegan Bacon,
and store-bought options can all work well. The best choice depends on the texture you prefer, but I like tempeh bacon because it is smoky, crisp, and holds together well in the sandwich.
Soft sandwich bread works best because it holds the filling well and stays easy to bite after toasting. I used whole wheat sandwich bread, but white bread, sourdough, or gluten-free bread also work well.
Toast the bread lightly, dry the lettuce well, and place the lettuce between the bread and tomato. Assemble the sandwich just before serving for the best texture.
It is best assembled just before serving so the bread stays crisp. You can prepare the vegan bacon and wash and dry the lettuce ahead of time, then assemble the sandwich when you are ready to eat.
Yes. Adding sliced avocado turns it into a BLAT and gives the sandwich extra creaminess.
Vegan Sandwich Filling Ideas
Did you make this recipe? Leave a comment and a rating below. I'd love to hear how it turned out!
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Vegan BLT
Ingredients
- 2 slices bread, whole wheat, white, sourdough, rye, or gluten-free bread all work well
- 1-2 tablespoons vegan mayonnaise
- 3-4 slices vegan bacon of choice, tempeh bacon, tofu bacon, eggplant bacon, vegan bacon, or store-bought
- 2 tomato slices
- 1-2 crisp lettuce leaves, romaine, iceberg, butter lettuce, or green leaf are all good options
- Pinch of salt
- Pinch of black pepper
Instructions
- Cook the vegan bacon according to the recipe or package instructions until crisp.
- Toast the bread slices until lightly golden.
- Spread the vegan mayonnaise over one side of each slice of toast.
- Add the lettuce and tomato slices to one slice of bread. Season the tomato with salt and black pepper.
- Top with the cooked vegan bacon.
- Close the sandwich with the remaining slice of bread, cut in half, and serve immediately.
Notes
- Best served fresh.
- Store leftovers in an airtight container in the fridge for up to 1 day.
- Freezing is not recommended.
- For the best texture, store the ingredients separately and assemble just before serving.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.