The Ultimate Vegan BLT

Smokey tempeh bacon and toothsome dulse pair up with juicy tomatoes, crisp lettuce and creamy mayo to make a truly satisfying sandwich! 

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Author Em Good


  • 3 strips Tempeh Bacon
  • 1 tbsp Coconut Oil , for frying the bacon and toasting the bread
  • 1 tbsp Dulse , wild harvested
  • 6 Cherry Tomatoes , halved, or a few slices of in-season larger tomatoes
  • 1 pinch Salt , to sprinkle on tomatoes
  • 2-3 leaves Green or Romaine Lettuce
  • 1 tbsp Vegan Mayo , or regular mayo if it's in your diet spectrum
  • 2 slices Gluten-Free Bread


  1. Wash the lettuce and tomatoes, then dry them. Tear the lettuce into medium-small pieces (so it fits nicely on your bread.) Slice the tomatoes to your desired thickness. I prefer halved cherry tomatoes or thick slices of in-season heirlooms. Sprinkle a pinch of salt over the tomatoes.

  2. Get out a pan and turn the heat onto medium, add in a little coconut oil, and once it's melted, add the tempeh bacon and pan-fry 2-4 minutes until crispy. Set aside.

  3. Meanwhile, toast your favorite gluten-free bread to a golden brown crunch. If you'd like, you could also pan-fry your bread in your choice of cooking fat (such as coconut oil, or butter if you're not vegan.) That's what I recommend.

  4. How to assemble: Place toast on a cutting board and slather (yes, slather) both pieces in mayo. Place leaves of lettuce on both sides. Pile tempeh bacon on one side of the lettuce and sliced tomatoes on the other. Arrange a tablespoon of dulse on the temph bacon side, and carefully close the sandwich.

  5. Cut in half, if desired. Demolish said sandwich with plenty of napkins close by.

Recipe Notes