Cara Delevingne Vegan BLT Recipe: Easy & Delicious Guide

Looking for a fresh, flavorful, and entirely plant-based twist on the classic BLT sandwich? Cara Delevingne’s vegan BLT recipe is a vibrant, guilt-free rendition that captures all the smoky, crispy, and tangy notes you love—without any animal products.

This sandwich is perfect for vegans, vegetarians, or anyone wanting to enjoy a delicious, satisfying meal that’s both nourishing and easy to prepare. Using smoky tempeh bacon, ripe tomatoes, crisp lettuce, and a creamy vegan mayo, this recipe delivers a mouthwatering combination that’s as beautiful as it is tasty.

Whether you’re packing a quick lunch or serving up a weekend brunch, Cara’s vegan BLT is guaranteed to impress. Plus, it’s packed with wholesome ingredients that provide a great balance of texture and flavor.

Ready to dive into this plant-powered delight? Let’s get cooking!

Why You’ll Love This Recipe

This vegan BLT is a fantastic alternative to the traditional sandwich, giving you all the smoky, savory satisfaction with none of the guilt. The tempeh bacon brings a hearty, protein-rich crunch that mimics classic bacon’s texture and flavor, while the fresh, crisp lettuce and juicy tomatoes keep every bite refreshing.

The creamy, tangy vegan mayo adds a luscious finish that ties everything together. Plus, it’s quick to make, perfect for busy days when you crave something delicious but don’t want to spend hours in the kitchen.

This sandwich is also highly customizable to suit your taste buds or dietary needs!

Ingredients

• 8 slices tempeh (about 6 ounces), thinly sliced
• 3 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 slices whole grain or sourdough bread
• 1 large ripe tomato, sliced
• 1 cup shredded romaine lettuce or baby spinach
• 1/4 cup vegan mayonnaise (store-bought or homemade)
• 1 teaspoon apple cider vinegar (optional, for tang in mayo)
• 1 tablespoon olive oil or avocado oil
• Salt, to taste
• Freshly ground black pepper, to taste

Equipment

• Non-stick skillet or frying pan
• Mixing bowl
• Spatula or tongs
• Knife and cutting board
• Measuring spoons
• Toaster or grill pan (optional)
• Small bowl (for mixing mayo)

Instructions

1. Prepare the tempeh bacon marinade: In a mixing bowl, whisk together the soy sauce, maple syrup, smoked paprika, garlic powder, and black pepper until well combined.
2. Slice the tempeh: Cut the tempeh into thin strips, about 1/4 inch thick, to mimic the size of typical bacon slices.
3. Marinate the tempeh: Add the tempeh slices to the marinade, making sure each piece is well coated. Let it marinate for at least 15 minutes—longer if you have time, up to 1 hour for deeper flavor.
4. Cook the tempeh bacon: Heat the olive oil in a non-stick skillet over medium heat. Add the marinated tempeh slices in a single layer. Cook for 3-4 minutes on each side, or until crispy and caramelized. Remove from heat and set aside.
5. Prepare the vegan mayo: In a small bowl, mix the vegan mayonnaise with apple cider vinegar for a slight tang (optional) and a pinch of salt and pepper. Adjust seasoning to taste.
6. Toast the bread: Toast the bread slices until golden brown and slightly crispy. This adds a nice crunch and prevents sogginess.
7. Assemble the sandwich: Spread a generous layer of vegan mayo on each slice of toasted bread. Layer with shredded lettuce or spinach, thick tomato slices, and finally, the crispy tempeh bacon.
8. Finish and serve: Top with the second slice of bread, press gently, slice in half if desired, and serve immediately for best texture and flavor.

Tips & Variations

“For an extra smoky flavor, add a dash of liquid smoke to your tempeh marinade.”

If you want to switch things up, try using coconut bacon made with coconut flakes or smoked mushrooms for different textures and flavors. You can also add sliced avocado or vegan cheese for creaminess.

For a spicy kick, spread some sriracha or chipotle mayo in place of regular vegan mayo.

Try using gluten-free bread if you have dietary restrictions, and experiment with different greens like arugula or kale for a peppery touch. Leftover tempeh bacon stores well and can be used in salads or wraps the next day.

Nutrition Facts

Serving Suggestions

This vegan BLT pairs beautifully with a crisp side salad or sweet potato fries for a hearty lunch or light dinner. For a refreshing beverage, enjoy it alongside a sparkling iced tea or freshly squeezed lemonade.

To complete your vegan meal, consider trying other plant-based favorites like our Lemon Ricotta Pasta With Arugula Recipe or the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food. These dishes complement the fresh, savory flavors of the BLT and make for a well-rounded vegan dining experience.

Conclusion

Cara Delevingne’s vegan BLT is a delightful way to enjoy a classic sandwich, reinvented with wholesome, plant-based ingredients that don’t compromise on flavor or texture. It’s quick to prepare, packed with protein, and bursting with smoky, tangy, and fresh notes that will satisfy both vegans and meat-eaters alike.

Whether you’re new to vegan cooking or a longtime enthusiast, this recipe is a must-try for anyone seeking a delicious, nourishing meal that’s easy to make at home. Don’t forget to experiment with the variations to find your perfect combination.

Happy cooking and enjoy this tasty vegan treat!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cara Delevingne Vegan BLT”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious and smoky vegan BLT sandwich featuring tempeh bacon, fresh lettuce, and ripe tomatoes. Perfect for a quick and satisfying plant-based meal.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“4 slices whole grain bread”, “100g tempeh”, “2 tbsp soy sauce”, “1 tbsp maple syrup”, “1 tsp smoked paprika”, “1 tbsp olive oil”, “4 large lettuce leaves”, “1 large tomato, sliced”, “2 tbsp vegan mayonnaise”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Slice tempeh thinly and marinate in soy sauce, maple syrup, and smoked paprika for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Cook tempeh slices until crispy, about 3-4 minutes per side.”}, {“@type”: “HowToStep”, “text”: “Toast the bread slices until golden brown.”}, {“@type”: “HowToStep”, “text”: “Spread vegan mayonnaise evenly on each slice of bread.”}, {“@type”: “HowToStep”, “text”: “Layer lettuce, tomato slices, and cooked tempeh bacon on two slices of bread.”}, {“@type”: “HowToStep”, “text”: “Top with remaining bread slices to form sandwiches.”}, {“@type”: “HowToStep”, “text”: “Slice in half and serve immediately.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “12 g”, “carbohydrateContent”: “40 g”}}