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Vegan Tempeh BLT Salad with Creamy Green Dressing Recipe

Vegan Tempeh BLT Salad with Creamy Green Dressing

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


A healthy vegan remix on the classic BLT Sandwich, this recipe combines lettuce, tomatoes, red onion, avocado, smoky and salty tempeh bacon, and a creamy green dressing.



Tempeh Bacon

  • 1 package organic tempeh
  • 1 tbsp extra virgin olive oil
  • 2 tbsp tamari
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp smoked paprika
  • Black pepper to taste


  • 1 large head green leaf or romaine lettuce, washed, dried, and chopped/torn into bite-sized pieces
  • 1 large tomato, diced
  • 1/2 medium red onion, thinly sliced
  • 1 large ripe avocado, diced, flesh scooped out

Creamy Green Dressing

  • 1/2 cup raw cashews, soaked in boiling water for 30 minutes or cold water for 48 hours, drained
  • 1/3 cup freshly squeezed lemon juice
  • 1 tsp mellow white or chickpea miso
  • 2 tsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp fine sea salt
  • Black pepper to taste
  • 1 cup firmly packed fresh parsley, stems included
  • 2 cloves garlic
  • 1/2 cup unsweetened almond milk


  1. Make the tempeh bacon: Preheat the oven to 350 degrees F. Cut the tempeh into thin slices and arrange in an even layer in a 9×13-inch baking dish. Whisk together the olive oil, tamari, apple cider vinegar, maple syrup, smoked paprika, and black pepper in a bowl and pour over the tempeh. Preferably, you should marinate it for at least 15 minutes, but you can skip this step if you are pressed for time. Bake for 15 minutes, or until most of the liquid has been absorbed. Remove from the oven and allow it to cool completely.
  2. Make the salad: Place the lettuce, tomato, red onion, and avocado in a large salad bowl. Break the tempeh bacon into smaller pieces once it has cooled and add it as well.
  3. Make the dressing: Place all dressing ingredients in a blender and blend on high until very smooth and creamy.
  4. To serve, divide the salad between 4 plates or bowls and drizzle with desired amount of dressing.


-The dressing recipe makes more than you will need for the salad. Leftover dressing is delicious on veggie burgers, wraps, roasted sweet potato, and many other dishes- let your imagination run wild! 

-MAKE IT SOY-FREE: Make eggplant bacon or coconut bacon instead of the tempeh bacon, and use coconut aminos instead of tamari in the marinade. 

-MAKE IT OIL-FREE: Omit the oil in the bacon marinade. It may stick to your baking pan a little bit more, but it will still work. Replace the oil in the dressing with an extra tablespoon of olive oil. 

-MAKE IT NUT-FREE: Replace the 1/2 cup cashews with 1/3 cup hemp hearts. Soaking hemp hearts is not necessary! 


  • Category: Appetizer, Main Course
  • Cuisine: American, Vegan