Vegan Bacon BLT Grilled Cheese (Printable)

A plant-based BLT featuring smoky tempeh bacon, fresh lettuce, juicy tomato, and melty vegan cheese grilled to golden perfection.

# What you'll need:

→ Smoky Tempeh Bacon

01 - 7.1 oz tempeh, sliced into thin strips
02 - 2 tbsp soy sauce
03 - 1 tbsp maple syrup
04 - 1 tbsp olive oil
05 - 1 tsp smoked paprika
06 - 1/2 tsp liquid smoke, optional
07 - 1/2 tsp garlic powder
08 - Freshly ground black pepper to taste

→ Sandwich

09 - 4 slices vegan sourdough or sandwich bread
10 - 4 slices vegan cheese
11 - 1 medium tomato, sliced
12 - 4 leaves crisp romaine or iceberg lettuce
13 - 2 tbsp vegan butter or margarine

# Method:

01 - In a mixing bowl, whisk together soy sauce, maple syrup, olive oil, smoked paprika, liquid smoke, garlic powder, and black pepper. Add tempeh strips and marinate for 10 minutes.
02 - Heat a non-stick skillet over medium heat. Add marinated tempeh and cook for 2-3 minutes per side until browned and slightly crispy. Remove from heat and set aside.
03 - Spread vegan butter on one side of each bread slice.
04 - Place two slices of bread, buttered side down, on a clean surface. Top each with a slice of vegan cheese, half the smoky tempeh bacon, tomato slices, lettuce, and another slice of vegan cheese. Cover with remaining bread, buttered side up.
05 - Heat a large skillet or grill pan over medium-low heat. Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted.
06 - Slice in half and serve immediately.

# Expert Advice:

01 -
  • The tempeh bacon gets genuinely crispy and smoky, fooling even the skeptics at your table.
  • Everything comes together in thirty minutes, making it perfect for lazy weekend lunches or quick weeknight dinners.
  • The contrast between warm melted cheese, cool crisp lettuce, and juicy tomato creates the kind of texture magic that keeps you coming back.
  • It's completely customizable to whatever vegan cheese or bread you have on hand.
02 -
  • Slice the tempeh thin or it won't crisp properly, I wasted an entire block learning this the hard way.
  • Cook on medium-low heat for the grilled cheese, high heat burns the bread before the cheese melts.
  • Add the lettuce after grilling, never before, or you'll end up with warm wilted sadness.
  • Let the tempeh bacon cool slightly before assembling so it doesn't make everything else soggy.
03 -
  • Press the sandwich gently with a spatula while grilling to help the cheese melt faster and create better contact with the pan.
  • If your vegan cheese isn't melting fast enough, add a tablespoon of water to the pan and cover with a lid for thirty seconds to create steam.
  • Make extra tempeh bacon and store it in the fridge, it keeps for five days and is perfect for quick breakfasts or salad toppers.
Return