BLT Sandwich Vegan Style

Ever had a BLT sandwich vegan style? (Which, of course, means IN style!) Then have we got some tasty happiness waiting for you!

This recipe was inspired from one of my favorite vegan bakeries in Toronto. I decided to experiment and see if I could replicate the taste and flavor myself using a few simple ingredients that I found in the health food store. The “B” or “bacon” flavor in this recipe comes from the smoked coconut chips. The bakery smokes their own coconut chips, and since I have no smoker, I found these wonderful BBQ coconut chips in the health food store that I think compare to the real thing. This recipe is very simple since all the ingredients, minus the vegan mayonnaise, requires zero preparation time. Well maybe besides washing and slicing the vegetables (“L – Lettuce” & “T – Tomato”).

I bought a small loaf of the bakeries gluten-free bread which they make in-house and is truly delicious. However any gluten-free sliced bread will do.  The vegan mayonnaise is not the true version that the bakery makes so I had to improvise, seeing that I don’t know the recipe for their secret mayo sauce.  Equally as tasty is my version below. If you don’t have time to make a batch, you can purchase one from the health food store and use that instead.

This recipe will pleasantly surprise any “real” BLT lover.  Give it a try and see for yourself.


BLT Sandwich Vegan Style

Prep Time
Total Time



  • 2 slices of gluten-free bread
  • 1 tomato
  • 1 romaine lettuce leaf
  • 1 cup BBQ coconut chips
  • Vegan mayonnaise (see recipe below)

Vegan Mayonnaise

  • ½ cup unsweetened coconut milk
  • 1 cup sunflower oil
  • ½ teaspoon dry mustard powder
  • ½ teaspoon apple cider vinegar or coconut vinegar
  • ½ teaspoon raw agave nectar or coconut nectar
  • 1 teaspoon sea salt
  • 2 teaspoon freshly squeezed lemon juice
  • 1–2 garlic cloves minced.


  1. Combine all the ingredients for the vegan mayonnaise into a blender and blend until thick and smooth. Set this aside until you need it.
  2. Cut the tomato into slices, set aside.
  3. Shred lettuce into large pieces (large enough to fit on top of the sliced bread).
  4. Spread vegan mayonnaise on both slices of gluten-free bread; add the BBQ coconut chips on one of the slices of bread, top with lettuce and tomato. Finish off by adding the second slice of bread on top.
  5. Garnish with a pickle on the side.

If you’re looking for a festive way to bring protein into your holiday we’ve got you covered with this protein pumpkin pie!

Are you seeing weird numbers and letters? Find out why here!


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