Vegan “BLT” Sandwich

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A plate with eggplant bacon, oil-free vegan mayo, sliced tomato, onion, and lettuce for a Vegan BLT

As promised, my take on a vegan “BLT” sandwich! Trust me, it was worth the wait.

Making eggplant bacon in a cast-iron skillet

This sandwich is seriously easy once you have your Eggplant Bacon (or Coconut Bacon) and Vegan Mayo prepared. And it only requires 6 ingredients!

The base for this beauty is bread, such as my Easy Vegan Seeded Whole Grain Bread! Next comes a spread, either vegan mayo or hummus! Then comes the “B” (bacon), “L” (lettuce), and “T” (tomato) and onion.

Wood platter with bread, lettuce, vegan mayo, onion, tomato, and eggplant bacon for a Vegan BLT Sandwich

It’s as easy as that! I hope you all LOVE this vegan-ized BLT! It’s:

Crunchy
Fresh
Flavorful
Smoky
Saucy
& Delicious

This would make the perfect lunch or easy weeknight meal. It is delicious on its own, but it would also pair perfectly with my 5-Minute Detox Salad with No-Mix Dressing, Beet Chips, Vegan Potato Salad, Crispy Baked Garlic Fries, or Cajun Spiced Sweet Potato Fries!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo of your sandwich #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Stacked Vegan BLT Sandwich halves for a satisfying vegan lunch

Vegan "BLT" Sandwich

6-Ingredient vegan "BLT" sandwich made with vegan mayo and eggplant bacon! Crisp, smoky, flavorful, and so delicious.
Author Minimalist Baker
Print
Stacked halves of a Vegan BLT Sandwich on a plate
4.58 from 7 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 (sandwich)
Course Entree, Sandwich
Cuisine Vegan
Freezer Friendly No
Does it keep? 3-4 Hours

Ingredients

Instructions

  • Toast bread (optional). In the meantime, heat skillet over medium heat. Once hot, add eggplant bacon (if using coconut bacon, no need to heat) and cook for 1-2 minutes. Then flip and cook for another 1-2 minutes on the other side until warmed through. Remove from heat and set aside.
  • To assemble sandwich, spread vegan mayo (or hummus) on the toasted bread slices. Then top one piece with Eggplant or Coconut Bacon, onion, tomato, and lettuce. Top with other piece of bread, slice (optional), and enjoy.
  • Could be made ahead of time (up to a few hours), but best when fresh.

Notes

*Nutrition information is a rough estimate for 1 sandwich calculated with 70-calorie (per slice) bread, Eggplant Bacon, and Aquafaba Mayo.
*Spread pictured was hummus, but sandwich is even more delicious with vegan mayo!

Nutrition (1 of 1 servings)

Serving: 1 sandwich Calories: 253 Carbohydrates: 33 g Protein: 10.8 g Fat: 9.4 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 680 mg Fiber: 7.8 g Sugar: 5.8 g

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  1. Jan says

    Amazing recipe,
    the way I did it was with mayo, rice paper bacon and partly rehydrated sundried tomatoes, it jut bursts with flavour and the fresh crunchy onion gives it an amazing texture.

    Great for meal prep, no doubt I will have tomorrow at work the best lunch in company :3

  2. jenae says

    Hi, this looks amazing. Have you tried with any other vegetables? Most curious about zucchini since I grow that every year and always have a lot and am also not really a fan of eggplant. Thank you!

  3. mailoha says

    hey! do you have a favorite panini press? i don’t see 1 in your shop & would love your recommendations :) ty!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We don’t own one or I’d happily share! My favorite way to make pressed sandwiches is in a cast iron with another hot cast iron set on top to press and grill.

  4. Kristi says

    Love this recipe! The eggplant although not crispy was still delicious and hit the spot. A new MB favorite in our household this summer. Yum!!!

  5. pradeep kumar says

    I try this dish first time. I very tasty and healthy. I love it most, thanks for sharing it. I will be trying your dishes in future.

  6. Earl C. says

    Hey, Just wanted to post a comment on here for those that are curious. I made this today with one alteration. I didn’t have vegan Worcestershire sauce so I used amino acids…same amount.

    I saw where a few people had issues with the oven leaving it floppy, so I opted to use my air fryer…284 degrees for 35 minutes, and they turned out great. Mostly crispy and left out for a few minutes and they crisped up a little more. perfect!!! They are a little more salty than I would like so next time I may cut down the amino acids by half to see if the liquid smoke, paprika, and syrup flavor come out a bit more. Using these to make BLT’s for dinner. Thanks for the great recipes.

    While I’m not a hardcore vegan (I eat meat anytime we go out), my wife is…and this allows me to cook things at home that are manageable for me lol. Gonna try to mix a few of your other recipies in the future to make vegan gyros…Tabbouleh salad, Tzatziki sauce, and some version of fried tofu for substance.

    Anyway, thanks for all your hard work!!!

  7. Sasha says

    THIS. WAS. AWESOME.
    I didn’t have all the ingredients for the eggplant bacon, but couldn’t wait to try it, so….I made it without the liquid smoke or the Worcestershire sauce, and just increased the smoked paprika and pepper quantities a bit. It turned out deliciously smoky and sweet. I’ll keep my eye out for liquid smoke for the future, but I’d make this again without it, any day. Thanks, Dana!! I love your recipes and photos! :)

  8. Emily says

    I love all your recipes but I really struggled with this one. I bought all the correct ingredients and went light on the liquid smoke since I know it can be very powerful. I had the same issue as the comments below. I could NOT get these to crisp up. I started at 225 and baked for probably about an hour and they were still soft. I finally ended up pan frying them which helped a bit but it was difficult not to burn them . These do taste significantly better in BLT form!!

  9. Callie says

    The flavor of the eggplant is AMAZING, but after 45 minutes in the oven, they still weren’t crisp. I even turned it up to 325 F for 10 minutes at the end. Going to try this recipe again tonight with a little more heat and see if that helps.

  10. stanp says

    Have to start watching my carbs…weight…etc..so this looks like a very interesting recipe !
    Will give making the eggplant bacon a try…but any suggestions for easier substitutes ? ( not a coconut fan).
    Really enjoy your creative approach to various recipes.

  11. Simone says

    As a very new vegetarian (still thinking about moving to vegan) I’ve missed bacon but am now dying to make this sandwich with the eggplant bacon. Although I have never even heard of liquid smoke and no idea if they would sell this in the Netherlands but I am going to perform an online search right now! Looks incredible!

  12. Jessica says

    Would this recipe taste ok without the smoke flavor? Or would it be to open unflavorful? Thanks! Excited to try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica! You can leave it out, but I’d recommend getting your hands on some liquid smoke as the smoky flavor enhances the “Bacon” flavor that much more. Good luck!

  13. John Cohrs says

    Dana, another fabulous recipe! This was so great!! Here’s what I did with the other half of the eggplant: I simply cubed it, tossed it with the remaining marinade and roasted at 400 degrees for 20 minutes or so. But back to the sandwich…it was delicious!! Thanks for another great recipe.

  14. Katie says

    Just made this! Amazing flavour! As others noted, my bacon didn’t crisp up as expected either. Some pieces got crispy enough after about an hour, but I was looking to get them quite crisp – so I laid some pieces directly on the oven rack, and some pieces I propped up on the side of the cookie sheet.. both worked well to get the pieces crispier. I decided to double the recipe so I have the other half in my dehydrator.. very excited to see how those turn out.

    Made VLTs for myself and my omni partner – we both loved it.

  15. Jessica says

    Hahaha! I knew it! First it was the eggplant bacun, then the Mayo.. I clearly remember making the connection two days ago, “She’s going to make a BLT!”

    Looks great! I guess I know what I’m having for breakfast :)

  16. Andrea says

    These ‘BLT’s are SO GOOD! The marinade on the eggplant bacon is so savory and delicious (I actually used this marinade for tofu, too, to make tofu bacon).
    I added avocado to my sandwich, and it was amazing.
    Thank you for sharing! Your recipes never fail to impress!

  17. Patty says

    Is the eggplant bacon twice cooked in this recipe? Baked once in the original and the crisped and heated on the stove? If so, can the eggplant bacon be made the day before?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! Baked the first time and then warmed on the stovetop. The bacon can be made up to 3-4 days in advance.

      • Patty says

        Thank you! I made the bacon Thursday and enjoyed the best e.B.L.T. On Friday. It’s almost magical how the reheated bacon seems like it won’t get crispy but a few minutes out of the pan and voila! Crispy!! This is such a keeper!

  18. Kathleen says

    Dana – I made some eggplant bacon this weekend and saved a few slices just for this! I will be (semi) cheating by using Sir Kensington’s Fabanaise with aquafaba BUT I cannot wait to try this out!

    I ate the eggplant bacon on its own and the flavor is just too good. This is a definite recipe that needs to be made time and time again!

  19. Samantha says

    Sometimes there’s nothing more satisfying that a well put together BLT! Can’t wait to try this vegan combo!