Vegan BLT Toast with tempeh and avocado on seeded bread with cherry tomatoes, arugula, and cashew mayonnaise. Try it out for a light lunch or meal!
At my first job out of college I took full advantage of the downstairs cafe during my daily lunch break.
I worked my way through the sandwich menu and when I got to the BLT I never looked back.
What made their BLT so darn delicious was the addition of avocado.
Back at my desk, I unwrapped the sandwich and sunk my teeth into toasty bread, juicy tomato, and creamy avocado.
Of course, there was also bacon, back before I was plant-based vegan.
Luckily, these days, there’s a substitute for everything, and tempeh bacon tastes better than the real thing.
This BLT Toast has tempeh and avocado on seeded bread with cherry tomatoes, arugula, and cashew mayonnaise.
It’s perfect for a savory breakfast, light lunch, or snack!
Here’s what you need:
- 2 large avocados
- 4 slices seeded bread, toasted
- tempeh bacon
- ½ cherry tomatoes, chopped
- ¼ cup organic arugula
- ¼ cup cashew mayonnaise
- Himalayan sea salt and black pepper, to taste
That’s it!
I like to smash the avocado on the toasted bread first, then follow up with the cooked tempeh bacon strips.
This ensures the tempeh bacon has something to stick to.
Next, lay on the arugula leaves and cherry tomatoes.
Finally dress the toast with cashew mayonnaise!
I used to hold the mayo on my order from the cafe, but you won’t want to refrain from this plant-based dip made with soaked cashews.
Finally, season the toasts appropriately with Himalayan sea salt and black pepper to taste.
Enjoy these Tempeh, Lettuce, Avocado, & Tomato (TLAT) Toasts as a fun breakfast, snack, or light meal.
If you’re feeling like a full on BLT, try adding another piece of toasted bread on top to complete the full sandwich experience.
I love using arugula here for more of a peppery experience, but you can also sub any green in its place, like spinach, kale, or a traditional lettuce leaf.
If you don’t feel like mixing up your own cashew mayonnaise, you can sub a store-bought variation (ensure it doesn’t have eggs!) or omit entirely.
Enjoy!
If you make these Tempeh, Lettuce, Avocado, & Tomato (TLAT) Toasts, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more totally awesome TOAST! recipes, check out my Strawberry Hemp Heart Avocado Toast and Apple Pie Avocado Toasts with Easy Date Caramel.
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XO Lauren
Tempeh, Lettuce, Avocado, & Tomato (TLAT) Toast
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 4 toasts
- Diet: Vegan
Description
Vegan BLT Toast with tempeh and avocado on seeded bread with cherry tomatoes, arugula, and cashew mayonnaise. Try it out for a light lunch or meal!
Ingredients
- 2 large avocados
- 4 slices seeded bread, toasted
- tempeh bacon
- ½ cherry tomatoes, chopped
- ¼ cup organic arugula
- ¼ cup cashew mayonnaise
- Himalayan sea salt and black pepper, to taste
Instructions
- Prepare your cashew mayonnaise in advance. Add the soaked cashews and all mayo ingredients to a high speed blender and blend until very well combined and creamy, scraping down the sides as needed to recombine. Taste and add more nutritional yeast for cheesiness, lemon for brightness, or maple syrup for sweetness. Transfer mayonnaise to an airtight container and refrigerate until ready for use.
- Remove tempeh “bacon” from the packaging and add to a frying pan with a drizzle of avocado oil. Heat for 4-5 minutes on each side, until golden brown all over.
- Toast bread and top with mashed avocado, chopped tomatoes, tempeh bacon, and arugula.
- Drizzle mayo over avocado toast and season with Himalayan sea salt and black pepper to taste.
- Category: Breakfast, Brunch, Lunch
- Method: Toaster
- Cuisine: Vegan, Oil-Free
Photography by Hot Pan Kitchen
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