BLT Salad (Vegan)
Ingredients:
- 200 g (7.1 oz) tempeh
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) maple syrup
- 2.3 g (1 tsp) smoked paprika
- 5 ml (1 tsp) olive oil
- 2 romaine lettuce hearts, roughly chopped
- 250 g (1½ cups) cherry tomatoes
- 1 ripe avocado, sliced
- 160 g (1 small) red onion
- 80 g (1 cup) croutons
- 3 tbsp vegan mayonnaise
- 15 ml (1 tbsp) lemon juice
- 5 g (1 tsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove
- 2–3 tbsp water (to thin)
- Salt and pepper to taste
Equipments:
Features:
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
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Let the tempeh strips cook the full 2-3 minutes per side without moving them — this is what gives them that deeply caramelized, crispy bacon-like crust instead of a pale, soft finish.
Instructions:
- Make the tempeh bacon: Mix soy sauce, maple syrup, and smoked paprika in a bowl. Add thinly sliced tempeh and toss to coat. Heat olive oil in a non-stick pan over medium-high heat. Cook tempeh strips 2–3 minutes per side until deeply caramelised and crispy. Set aside to cool slightly, then break into pieces.
- Make the dressing: Whisk together vegan mayo, lemon juice, Dijon mustard, maple syrup, and garlic. Add water one tablespoon at a time until it reaches a pourable but creamy consistency. Season with salt and pepper.
- Assemble the salad: In a large bowl or on a platter, layer the chopped romaine, cherry tomatoes, avocado, and red onion. Scatter the tempeh bacon pieces and croutons on top.
- Dress and serve: Drizzle the dressing over the salad just before serving. Toss lightly or serve with dressing on the side. Eat immediately — the croutons and tempeh lose their crunch if they sit in the dressing.
Notes: Dress the salad at the last possible moment — once the croutons and tempeh hit the dressing they soften quickly. If making ahead, keep all components separate and assemble just before serving.
Storage: Store components separately in the fridge for up to 3 days. Assembled salad is best eaten immediately.
Variations: Add roasted chickpeas with smoked paprika for extra protein and crunch. Use store-bought coconut bacon flakes instead of tempeh for a lighter version. Swap the lemon dressing for a vegan Caesar dressing with capers and nutritional yeast for a Caesar-style version.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The tempeh adds a hearty, nutty protein base with a firm bite. The soy sauce adds savory, umami depth. The maple syrup brings natural sweetness with a hint of caramel depth. The smoked paprika adds gentle warmth and a rich color.
BLT Salad (Vegan)
Ingredients:
- 200 g (7.1 oz) tempeh
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) maple syrup
- 2.3 g (1 tsp) smoked paprika
- 5 ml (1 tsp) olive oil
- 2 romaine lettuce hearts, roughly chopped
- 250 g (1½ cups) cherry tomatoes
- 1 ripe avocado, sliced
- 160 g (1 small) red onion
- 80 g (1 cup) croutons
- 3 tbsp vegan mayonnaise
- 15 ml (1 tbsp) lemon juice
- 5 g (1 tsp) Dijon mustard
- 5 ml (1 tsp) maple syrup
- 3 g (1) garlic clove
- 2–3 tbsp water (to thin)
- Salt and pepper to taste
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The tempeh adds a hearty, nutty protein base with a firm bite. The soy sauce adds savory, umami depth. The maple syrup brings natural sweetness with a hint of caramel depth. The smoked paprika adds gentle warmth and a rich color.
Prep:
Let the tempeh strips cook the full 2-3 minutes per side without moving them — this is what gives them that deeply caramelized, crispy bacon-like crust instead of a pale, soft finish.
Instructions:
- Make the tempeh bacon: Mix soy sauce, maple syrup, and smoked paprika in a bowl. Add thinly sliced tempeh and toss to coat. Heat olive oil in a non-stick pan over medium-high heat. Cook tempeh strips 2–3 minutes per side until deeply caramelised and crispy. Set aside to cool slightly, then break into pieces.
- Make the dressing: Whisk together vegan mayo, lemon juice, Dijon mustard, maple syrup, and garlic. Add water one tablespoon at a time until it reaches a pourable but creamy consistency. Season with salt and pepper.
- Assemble the salad: In a large bowl or on a platter, layer the chopped romaine, cherry tomatoes, avocado, and red onion. Scatter the tempeh bacon pieces and croutons on top.
- Dress and serve: Drizzle the dressing over the salad just before serving. Toss lightly or serve with dressing on the side. Eat immediately — the croutons and tempeh lose their crunch if they sit in the dressing.
