Toast the sandwich bread with vegan butter or olive oil on the stovetop until golden brown.
Spread an even layer of vegan mayo over both slices of bread.
Add a layer of vegan bacon over the bottom piece of bread.
Stack a couple of lettuce leaves on top.
Add the beefsteak tomato slices on top.
Lightly season the tomato with sea salt and black pepper.
Add the top piece of bread, slice the sandwich in half, and enjoy!
Notes
See more expert tips, pictures, and variations above for making the best vegan BLT sandwich!Yield: 1 sandwich; you can scale the recipe to make as many sandwiches as you want!Ingredient Notes:
Bread - You can use whatever bread you have on hand. I kept it simple with presliced sandwich bread, but a fancier sourdough would be great. You can also use gluten-free bread if needed!
Mayo - You can use store bought mayo or make tofu mayo at home!
Vegan Bacon - For more tips and ideas, Check out the post on making oyster mushroom bacon. You could also use tempeh bacon or tofu bacon in this recipe.
Lettuce - Use a large leafy green that can easily be layered like bibb lettuce, romaine lettuce, spinach, or arugula.
Tomato - Beefsteak tomatoes are the best for this recipe. The big slices are classic for a BLT. Make sure you season the slices, though!
Storage: I do not recommend making BLTs ahead because you want a fresh slice of tomato and toasted bread! It is meant to be the star of the sandwich, so it needs to be cut fresh. Also, the sandwich would get soggy if made ahead. But you can prepare the mushroom bacon and reheat it in an air fryer to crisp it back up.