Save My roommate walked into the kitchen one Saturday morning craving a BLT but remembered we'd gone vegan the month before. I pulled out some tempeh from the fridge, a bottle of liquid smoke I'd been curious about, and decided we'd figure it out together. What happened next was better than any bacon sandwich I'd had before: smoky, crispy, tangy, and so satisfying we made it again for dinner. That day taught me that plant-based cooking isn't about missing out, it's about discovering flavors you didn't know you needed.
The first time I served this to my dad, a lifelong BLT enthusiast, he paused mid-bite and looked genuinely confused. He asked what brand of bacon I'd used, and when I told him it was tempeh, he laughed and took another huge bite. We ended up sitting at the counter talking about how food can surprise you if you let it. That sandwich became our Sunday ritual whenever he visits.
Ingredients
- Tempeh: This fermented soybean cake holds up to high heat and soaks up marinade like a dream, giving you that chewy, meaty texture bacon lovers crave.
- Soy sauce: The salty umami base of your marinade, it adds depth and that savory punch you need to mimic bacon.
- Maple syrup: Balances the saltiness with a hint of sweetness, and caramelizes beautifully when the tempeh hits the pan.
- Smoked paprika: This is your secret weapon for that campfire, backyard BBQ flavor without any actual smoke.
- Liquid smoke: Optional but transformative, just a few drops make the whole kitchen smell like a diner on a Sunday morning.
- Vegan cheese: Go for a meltable variety like cheddar or mozzarella style, the kind that gets gooey and stretchy under heat.
- Sourdough bread: The tang and sturdy texture stand up to grilling and all those fillings without getting soggy.
- Tomato: Use a ripe, juicy one and slice it thick so every bite has that fresh, bright acidity.
- Lettuce: Crisp romaine or iceberg adds crunch and a cool contrast to the warm, melty center.
- Vegan butter: This is what gives you that golden, crispy exterior, so don't skip it or go too light.
Instructions
- Marinate the tempeh:
- Whisk your marinade ingredients together until the maple syrup dissolves into the soy sauce, then toss in the tempeh strips and let them soak for 10 minutes, flipping halfway so every piece gets coated. The tempeh will darken and start to smell incredible.
- Cook the tempeh bacon:
- Heat your skillet over medium and lay the strips in without crowding, letting them sizzle and brown for 2 to 3 minutes per side until the edges crisp up. You'll know they're ready when they smell smoky and look caramelized.
- Butter the bread:
- Spread a generous layer of vegan butter on one side of each slice, reaching all the way to the edges. This ensures even browning and that satisfying crunch.
- Build your sandwiches:
- Lay two slices buttered side down, then stack a cheese slice, half the tempeh, tomato, lettuce, and another cheese slice before topping with the remaining bread, buttered side up. The double cheese layer is key for maximum melt.
- Grill to golden perfection:
- Set your skillet to medium low and place the sandwiches in, pressing gently with a spatula to help the cheese melt and the bread crisp. Flip after 3 to 4 minutes when the underside is deep golden, then repeat on the other side.
- Slice and serve:
- Cut each sandwich in half on the diagonal so you can see all those beautiful layers. Serve immediately while the cheese is still stretchy and warm.
Save I made this for a potluck once, sliced into little triangles and served on a platter. People kept asking for the recipe, and one friend admitted she'd been nervous to try vegan food but this changed her mind completely. Watching her take that first cautious bite and then immediately reach for a second piece reminded me why I love sharing food. It's not about convincing anyone of anything, it's just about making something delicious and letting it speak for itself.
Choosing Your Bread
Sourdough is my go-to because the tangy flavor plays so well with the smoky tempeh and the structure holds up under heat and pressure. That said, I've used everything from whole grain sandwich bread to ciabatta rolls depending on what's in the pantry. Just make sure it's sturdy enough to support all the fillings and has enough surface area to get a good crispy crust when grilled.
Tempeh Tips
If you've never cooked tempeh before, don't be intimidated by its dense, slightly nutty flavor when raw. The marinade transforms it completely, and the key is slicing it thin so it cooks evenly and gets crispy on the edges. Some people steam tempeh first to mellow the bitterness, but I've found that a good marinade does the job just as well and saves a step.
Making It Your Own
This sandwich is endlessly adaptable depending on your mood and what's in your fridge. I've added avocado slices for creaminess, swapped arugula for lettuce when I wanted a peppery bite, and even thrown in pickled jalapeños when I needed some heat. One friend uses sun-dried tomatoes instead of fresh and swears by it.
- Try adding a smear of vegan mayo or garlic aioli on the inside for extra richness.
- Use different vegan cheeses like pepper jack style or smoked gouda for a flavor twist.
- Make extra tempeh bacon and store it in the fridge for up to five days to speed up future sandwiches.
Save This sandwich has become one of those recipes I make without thinking, the kind that feels like a warm hug on a busy day. I hope it finds a spot in your kitchen too.
Kitchen Guide
- → Can I prepare the tempeh bacon ahead of time?
Yes, you can marinate the tempeh strips up to 4 hours in advance and store them in the refrigerator. Cook them fresh just before assembling the sandwiches for the best texture and flavor.
- → What type of vegan cheese works best for this sandwich?
Choose a vegan cheese that melts well, such as cashew-based, soy-based, or commercial brands designed for grilled applications. Avoid varieties that don't melt easily, and check labels for optimal melting performance.
- → How can I make the tempeh bacon extra crispy?
Cook the marinated tempeh strips longer on each side, approximately 3-4 minutes per side, and increase heat slightly to medium-high. Ensure the skillet is hot enough to create a flavorful crust without burning.
- → Can I add other vegetables to this sandwich?
Absolutely. Avocado slices, red onion, cucumber, or roasted bell peppers complement the existing ingredients beautifully. Add these before assembling and grilling for the best results.
- → What should I serve alongside this sandwich?
Tomato soup is an excellent pairing, along with crispy salads, roasted vegetables, or vegan coleslaw. These sides balance the richness of the grilled cheese and create a complete meal.
- → Is this sandwich naturally gluten-free?
No, traditional bread contains gluten. However, you can easily make it gluten-free by using certified gluten-free bread and ensuring all other ingredients, including soy sauce and vegan butter, are gluten-free.