Vegetarian BLT Salad
Say hello to your new favorite twist on a classic—the Vegetarian BLT Salad! This vibrant dish captures all the savory, smoky flavors of a traditional BLT, but in salad form and completely plant-based. Featuring crispy, golden-brown tempeh slices marinated in a bold mix of soy sauce, maple syrup, liquid smoke, and spices, this salad delivers on the "bacon" cravings without the meat. Fresh romaine lettuce, juicy cherry tomatoes, creamy avocado, and a tangy lemon-mayo dressing come together to create a light yet satisfying meal. Perfect as a hearty lunch or a show-stopping side dish, this quick and easy recipe is ready in just 35 minutes. Packed with protein, texture, and a balance of sweet and savory flavors, this vegetarian BLT salad proves that eating meatless can still be indulgently delicious!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 2 cups Cherry tomatoes
- 8 ounces Tempeh
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Liquid smoke
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 Avocado
- 0.5 cup Sliced green onions
- 0.5 cup Mayonnaise
- 2 tablespoons Lemon juice
- 0.25 teaspoon Salt
Instructions
Start by preparing the tempeh bacon. Thinly slice the tempeh into strips about 1/4 inch thick.
In a bowl, whisk together olive oil, soy sauce, maple syrup, liquid smoke, garlic powder, and black pepper to make the marinade.
Place the tempeh strips in a shallow dish and pour the marinade over them, ensuring each strip is well coated. Let it marinate for at least 10 minutes.
While the tempeh is marinating, wash and dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes.
In a large skillet over medium heat, cook the tempeh strips for about 3-4 minutes on each side, until they are crispy and golden brown. Remove from heat and set aside.
Peel, pit, and cube the avocado.
In a small bowl, mix the mayonnaise with lemon juice and a pinch of salt to create the dressing.
In a large salad bowl, combine romaine lettuce, cherry tomatoes, avocado, and sliced green onions.
Add the cooked tempeh bacon on top of the salad.
Drizzle with the lemon mayo dressing and gently toss the salad to combine all the ingredients evenly.
Serve immediately and enjoy your Vegetarian BLT Salad.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2168 mg | 94% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 27.4 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3253 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
