Vegan BLT Salad with Tempeh Bacon & Ranch Dressing

Get the flavors of the classic blt sandwich in this amazing Vegan BLT salad. It’s filled with sweet and salty tempeh bacon, crisp romaine lettuce, sweet cherry tomatoes, thinly sliced red onion, and creamy vegan ranch dressing.

OK, I freely admit I ain’t the biggest fan of salads but this recipe has changed my mind: ladies and gentlemen, the VEGAN BLT SALAD!

It’s a healthy mix of fresh veggies like crunchy lettuce and red onion mixed with crisp tempeh bacon and then tossed in my homemade vegan ranch dressing. (You may swoon when ready 🤤)

Think about it, all the flavor of your favorite sandwich in this one healthy and bountiful salad! I know, too good to be true, right? WRONG! 

This BLT salad is a great late summer meal all on its own but is also a very complimentary side dish when served alongside some healthy veggie burgers. Ready, set, let’s do this!

Jump to:

• Ingredients
• How To Make Vegan BLT Salad
• Substitutions
• Variations
• Storage
• More vegan salad recipes you have to try
• Vegan BLT Salad with Tempeh Bacon & Ranch Dressing
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Ingredients

This Vegan BLT Salad offers a harmonious blend of textures and flavors, from the crisp lettuce to the smoky tempeh bacon, and juicy tomatoes, then topped off with a creamy, tangy vegan ranch dressing.

• Tempeh Bacon: I prefer my tempeh bacon because it has a bit of a “bite” to it. However, some find tempeh to be a little bitter. If that’s you, try my tofu bacon or vegan bacon bits. Both are delicious and perfect for this recipe!
• Vegan Ranch Dressing: creamy, tangy, and such an easy recipe to whip up.
• Lettuce: crunchy romaine is a must for this recipe. 
• Tangy Tomatoes: I love using cherry tomatoes. They’re easier to slice and much less messy than dicing a regular tomato.
• Red Onion: Mild in flavor, sweet, and crisp texture making red onions ideal for eating raw. They perfectly complement every flavor element in this recipe. 

See the recipe card for exact quantities and detailed instructions.

How To Make Vegan BLT Salad

The traditional BLT sandwich, beloved for its crispy bacon, fresh lettuce, and juicy tomatoes, is a classic comfort food. But, this salad gives you a healthy plant-based twist that’s sure to satisfy your cravings without compromising on taste or health.

1. Begin by making the tempeh bacon.
2. While the tempeh bacon is cooking prepare the vegan ranch dressing.
3. Add the chopped romaine, cherry tomatoes, and thinly sliced red onion to a large bowl then toss until the ingredients are well combined. Pour about half of the dressing over the salad and then lightly toss until everything is combined and evenly coated. 
4. Cut or tear the tempeh bacon into bite-size pieces and add to the top of the salad while saving a few extra pieces to crumble for the topping. Toss once more to combine everything. 
5. Serve the salad in individual bowls, top with extra tempeh bacon, drizzle with leftover ranch dressing, sprinkle with a little black pepper if desired, and enjoy!

Hint: I like to make the vegan ranch dressing and a double batch of the tempeh bacon ahead of time. This makes meal prep super simple. If you find yourself missing a BLT sandwich toast up a whole-grain roll, slather it with some vegan mayo, and load it up with this salad. AMAZING!

Substitutions

Just in case you need a few ideas for making this recipe fit a certain dietary requirement try these suggestions and recommendations…

• Lettuce – instead of romaine lettuce try using other healthy greens like spinach, arugula, or even iceberg lettuce.
• Tomatoes – heirloom tomatoes are a great choice if you don’t have cherry tomatoes. They’re firm, juicy, sweet, and usually a beautifully dark red.
• Bacon – if you don’t like tempeh use this tofu bacon or vegan bacon bits.
• Gluten-free – use tamari instead of soy sauce when making the vegan bacon to make this recipe gluten-free.
• Soy-free – eggplant bacon and coconut bacon are delicious soy-free options.

If you feel you need something a little heartier other than salad, though I assure you this vegan blt salad is quite filling, try this vegan blt pasta salad. FYI, it does have oil listed in the dressing recipe but simply replace it with my oil-free vinaigrette.

Variations

I’ve kept this salad recipe fairly simple because I don’t feel the need to make things complicated. But, get as creative as you would like. Here are a few suggestions for extra add-ins:

• Veggies – add more crunchy by tossing in some carrots, celery, or radishes.
• Avocado – creamy avocado is an excellent addition to the vegan blt salad.
• Sweet potato – it sounds weird, but a diced sweet potato adds a pleasantly sweet and earthy taste to this already delicious salad.
• Croutons – try these delicious oil-free croutons on top of your vegan blt salad.
• Sandwich – if you find yourself craving a BLT you can turn this into one amazing vegan blt sandwich. Grab a whole-grain sandwich roll, slather it with some vegan mayo, and fill the bread with this delicious salad. It just doesn’t get any better.

Storage

Leftover vegan BLT salad should be placed in an airtight container and stored in the fridge for up to 2 days. You can store it a little longer but the salad will become very soft and soggy.

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