This Is the Only Vegan BLT Recipe You’ll Ever Need

Bacon, lettuce, and tomato sandwiches—better known as BLTs—are a staple on restaurant menus across the country. But who says you need to eat animal products to get your fix?

Famed vegan chef Chloe Coscarelli recently shared her go-to recipe on Instagram, and it’s so good it’ll even fool your carnivorous friends into thinking it’s the real deal. Not to mention much better for your health. Instead of greasy bacon, she perfectly seasons tempeh. And there’s no need for mayo thanks to a dairy- and egg-free aioli that can be made with tofu.

After adding in smashed avocado for creaminess, crunchy romaine, sliced red onion, and a juicy tomato, you’ll be left with a sandwich that’s so ridiculously tasty you’ll want to eat it every single day.

To make Chloe’s famous BLT, follow the instructions below.

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✨RECIPE ALERT✨ Love ??? but also love cute lil piglets????? Try my #vegan BACON LOVERS BLT from #chloeflavor!⁣ ? ⁣ ⁣ (serves 4⁣) BACON⁣ 1/3 cup coconut or canola oil⁣ 1/3 cup agave⁣ ¼ cup tamari⁣ 1 teaspoon smoked paprika⁣ 1 teaspoon dried basil⁣ ½ teaspoon dried thyme⁣ ½ teaspoon ground cumin⁣ ½ teaspoon cayenne pepper⁣ ½ teaspoon garlic powder⁣ ½ teaspoon onion powder⁣ ½ teaspoon salt⁣ 1 package tempeh, thinly sliced (about ¼” thick)⁣ ⁣ AIOLI⁣ ½ cup vegan mayonnaise or silken tofu⁣ 8 cloves roasted garlic cloves (optional)⁣ 1 tablespoon lemon juice⁣ ¼ teaspoon sea salt ⁣ ⁣ SMASHED AVOCADO⁣ 2 avocados⁣ 2 teaspoons lemon juice⁣ Sea salt⁣ ⁣ Sliced whole grain bread, toasted⁣ Toppings: Green leaf lettuce or romaine, sliced tomato, sliced red onion⁣ ⁣ ⁣ To make the bacon: Mix oil, agave, tamari, spices, and salt in a bowl. Add tempeh and toss until coated. Transfer to a sealed plastic bag or container and marinade for 3 hours or overnight. If you don’t have time, you can just let it sit for 10 mins and add extra marinade for flavor when you cook it. Remove tempeh from marinade and panfry in a nonstick skillet until lightly browned. Add a little reserved marinade to the pan for flavor.⁣ ⁣ To make the aioli: Blend all ingredients in a blender until smooth.⁣ ⁣ To make the smashed avocado: Mash all ingredients with the back of a fork. Season with salt to taste. Leave somewhat chunky.⁣ ⁣ To assemble: Layer bread, aioli, bacon, avocado, lettuce, tomato, and onion. If you’re feeling hungry, make it a double decker!⁣ ⁣ Make it Gluten-Free: Use gluten-free tamari and serve on gluten-free bread.⁣

A post shared by Chloe Coscarelli (@chefchloe) on Apr 6, 2019 at 12:23pm PDT