The vegan BLT is a salad that’s delicious and satisfying! Imagine the flavors of your favorite sandwich, with salty bacon made from tempeh, tangy tomato, and crunchy lettuce, all tossed together in a creamy Ranch dressing. She is nourishing and DREAMS!
This EASY twist on an old classic is made with just seven ingredients. Let’s make BLTs with a bowl.
This salad is a medley of fresh vegetables, including crunchy romaine lettuce, sweet cherry tomato, cucumber that hydrates, avocados with satisfying peppery flavor, and red onions. You can experiment with these top choices for a BLT-inspired salad. Replace up to half of the romaine greens with other leaves or add crunchy vegetables like carrots or radishes.
Then comes the plant-based “bacon,” which is rich in protein and adds a salty-sweet taste to these bowls. Gives each serving over 17 grams of protein.
The party is completed with a creamy vegan Ranch Dressing, resulting in a delicious and nutritious BLT.
This is a great summer meal that can be prepared ahead of time! It’s easy to prepare the Ranch and Tempeh Bacon ahead of time so that the meal can be thrown together quickly when you are hungry. Serve with croutons to make a complete meal. You can also serve it with sweet potato or potato salad.
One batch of tempeh Bacon or Lightlife from the store.
14 cups vegan Ranch Dressing
One head of romaine lettuce, washed and dried, then chopped (one head yields about 6-8 cups or 360g).
1 pint of cherry tomatoes, quartered (2 cups from a pint of tomatoes)
Chop one medium English cucumber (2 cups or about 280g)
One large avocado cut into 1/2-inch cubes
Half a medium red onion thinly sliced (1/2 medium yields about 1 cup or 100g)
TEMPEH BLANCH: To make homemade tempeh bacon, follow the recipe. Store-bought tempeh bacon should be cooked according to the package. Once the strips have been cooked and cooled slightly, break them into pieces of 1/4 inches.
If you are making vegan ranch at this time, it is best to prepare it.
CROUTONS: Prepare the homemade Croutons at this point.
Add the chopped romaine, cherry tomatoes, cucumbers, diced avocados, and red onions to a large bowl. Pour the vegan ranch on top of your salad (starting with a small amount). Toss the salad to combine. Add more dressing if desired.
Divide the salad into serving bowls, and top it with crumbled tempeh bacon and croutons. Enjoy!
Salads without avocado and dressing can be stored for up to two days. Condiments and tempeh bacon can be stored separately for up to 4-5 days. Not freezer-friendly.