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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.

  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Units Scale


  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!


*The prep time includes the cooking time for the tempeh bacon.

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.

  • Author: Shane Martin
  • Prep Time: 30 minutes
  • Category: Vegan Salad
  • Cuisine: American
  • Diet: Vegan


  • Serving Size: 1 bowl
  • Calories: 263
  • Sugar: 10.4 g
  • Sodium: 345.1 mg
  • Fat: 11.6 g
  • Carbohydrates: 29.1 g
  • Fiber: 9.6 g
  • Protein: 15.5 g
  • Cholesterol: 0 mg

Keywords: vegan blt salad, easy plant-based recipes, easy vegan recipes, oil-free, healthy