Healthy Lunch: Vegan Tempeh BLT Wrap

July 20, 2015
I just had this for lunch and let me tell you right off the bat that its simplicity belies its deliciousness. This is probably my favorite way of cooking tempeh--it tastes umami-rich, salty and slightly sweet. Combined with avocado, ripe tomato, and wrapped in local lettuce leaves, it hit the spot like a sandwich from my favorite vegan eatery without weighing me down (it's only Monday, y'all!). It's so good that I can't wait to make it for my boyfriend, who doesn't like tempeh. If you want to convert anyone to tempeh, try this! I typically don't use vegan mayo in my dishes--I eat it about once every few months. But you really can't have BLT without mayo, and it totally works here--don't skip it. ;)
Healthy Vegan Tempeh BLT Wrap

Healthy Lunch: Vegan Tempeh BLT Wrap

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2 servings
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  • 4 large leaves of green leaf lettuce
  • 1/2 package tempeh, sliced thinly (1/8)
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tsp maple syrup or agave
  • 1/4 tsp onion powder
  • 1/8 tsp cumin
  • to taste fresh black pepper
  • 1/2 tomato, sliced into 2
  • 1/2 avocado, sliced
  • 1 tbsp vegan mayo
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1. Whisk together soy sauce, syrup, cumin, onion powder, and pepper into a medium bowl. Add tempeh slices and marinade for a few minutes while you prep the other veggies. 2. Wash the lettuce leaves and dab dry with a paper towel. Cut the rigid bottom part into an inverted V shape to make folding easier. 3. Heat a little olive oil over a large non-stick pan over medium heat. Add tempeh slices and sear each side for 3-4 minutes on each side until slightly blackened at the edges. 4. To assemble, lay 2 lettuce leaves so that the bottom parts overlap about 2.5" inches in the center. Add a few slices of tempeh bacon, avocado, tomatoes, and vegan mayo. Tuck in the ends, then fold lengthwise toward the center to create a wrap. I cut this into 3 pieces. Repeat with the remaining ingredients. Bon appetit!


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