Not just any BLT sandwich...this vegan BLT features smoky tempeh bacon, spicy sriracha mayo, and creamy avocado slices, taking the flavor and texture over the top. You're going to want to make this easy and delicious sandwich again and again!
- ⅓ cup vegan mayonnaise
- 2 teaspoons sriracha sauce, or to taste
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 (8 ounce or 227 gram) package tempeh, thinly sliced (¼ inch or thinner)
- 2 tablespoons vegetable oil
- 6 slices sourdough bread
- ½ medium head romaine lettuce
- 1 large tomato, sliced
- 1 avocado sliced
- Salt and pepper, to taste
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To make the sriracha mayo, stir the vegan mayonnaise and sriracha sauce together in a small bowl. Taste-test and add more sriracha if desired. Place the bowl in the fridge while you make the tempeh bacon.
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To make the tempeh bacon, first stir together the soy sauce, maple syrup, apple cider vinegar, liquid smoke, smoked paprika, and garlic powder.
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Place the sliced tempeh into a shallow dish and pour the marinade over it. Optionally, let the tempeh marinade for 30 minutes.
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Coat the bottom of a medium skillet with the oil and place it over medium heat.
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When the oil is hot, add tempeh strips in an even layer. Cook the tempeh slices in batches, for about 5 minutes on each side, until darkened and crispy. Periodically drizzle some of the extra marinade over the tempeh as it cooks. Transfer the tempeh bacon to a plate when done.
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Toast the sourdough bread.
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Slather each slice of sourdough with sriracha mayo, then pair up the slices and stuff them with lettuce, tomato, avocado and tempeh bacon, sprinkling the tomato and avocado slices with salt and pepper to taste.
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Serve.