This vegetarian BLT is everything you love about the classic-crispy, juicy, and flavor-packed-minus the meat. With smoky, marinated portobello mushrooms layered between crisp lettuce, ripe tomatoes, and an unforgettable rosemary mayo, it's a sandwich worth craving.
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If you're craving a classic BLT but want to keep things vegetarian (or even vegan), you're in for a treat! This ultimate vegetarian BLT brings all the smoky, crispy, juicy satisfaction of the original-without the bacon.
Just like some of my favorite summer sandwiches-chickpea egg salad and tofu sandwich-this easy BLT sandwich delivers big flavor with a bold and smoky seasoning, crunchy textures, and a creamy rosemary mayonnaise that you can totally skip, but I highly recommend it.
It's easy enough for a quick lunch, customizable for any diet, and tasty enough for meat-eaters to enjoy. Let's build your new favorite sandwich!
Jump to:
- ⭐️ Why This Vegetarian BLT is the Best
- 🍅 BLT Sandwich Ingredients
- 🥬 BLT Variations & Substitutions
- 🔪 How to Make the Ultimate Vegetarian BLT
- 👩🏼🍳 Storage and Make-Ahead Instructions
- 👩🏼🍳 Expert Tips for Success
- 🍽 What to Serve with Vegan BLT
- 💬 Frequently Asked Questions
- 🥪 More Healthy Sandwich Recipes
- Vegetarian BLT Recipe
⭐️ Why This Vegetarian BLT is the Best
- Smoky, Savory, Crispy Perfection. Every layer delivers: smoky marinated mushroom "bacon," juicy tomatoes, crunchy lettuce, and toasted bread-with an optional rosemary mayo that takes it over the edge.
- Elevated with a Next-Level Spread
Forget plain mayo-this sandwich is slathered with an herby rosemary mayonnaise that brings serious flavor to every bite. - Meal-Prep & Weeknight Friendly
With just 10 minutes prep time and make-ahead options, it's perfect for meal prep, lunchboxes, or weeknight dinners that don't feel like a compromise. - Totally Customizable
Whether you're team "regular" mayo or all-in on plant-based, this BLT has you covered with both vegetarian and vegan versions that don't skimp on flavor or texture. With easy swaps for gluten-free, dairy-free, or extra protein options, you can make it fit your dietary needs.
🍅 BLT Sandwich Ingredients
For the Marinade
- Portobello mushrooms
- Tamari or soy sauce
- Maple syrup
- Liquid smoke
- Smoked paprika
- Garlic powder
- Mayonnaise (regular or plant-based)
- Dried rosemary (or 1 ½ teaspoons fresh rosemary) *optional
- Whole grain or sourdough sandwich bread
- Ripe tomato
- Iceberg lettuce
🥬 BLT Variations & Substitutions
- Gluten-free BLT: Substitute gluten-free bread for a gf version.
- Vegan/dairy-free: Use your favorite plant-based mayo to make a vegan sandwich.
- High-protein: Add ¼ cup of smashed chickpeas OR one ¼" slice of crispy (firm) tofu to each sandwich for extra plant-based protein.
- Bread: I love to use sourdough for my sandwiches, but you can use any type of bread/rolls (try them on my ciabatta rolls!).
🔪 How to Make the Ultimate Vegetarian BLT
*For a printable version, please see the recipe card below.
Make the Marinade
Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper, and set aside.
Using a sharp knife, thinly slice portobello mushrooms into ⅛"-¼" slices. The thinner the slices, the more they will crisp up in the oven.
In a medium bowl, make the marinade by whisking together the olive oil, soy sauce, maple syrup, liquid smoke, smoked paprika, salt, pepper, and garlic powder.
Place mushroom slices into marinade and carefully toss to coat evenly, being careful not to break any of the slices. Let rest for 10 minutes, allowing the portobello slices to absorb the marinade.
Use a slotted spatula or spoon to transfer marinated slices to the parchment-lined baking sheet. Spread out slices into a single, even layer.
Bake for 30 minutes, then use a spatula or fork to flip slices. Bake on the opposite side for an additional 15 minutes, until slightly crispy. If not crispy enough, bake for another 10 minutes. Remove from the oven, and let cool slightly. The mushrooms will crisp up even more as they cool.
Make the Rosemary Mayo
In a small bowl, whisk together the mayonnaise and rosemary, until well incorporated. Set aside.
Assemble the BLT
Toast bread slices until lightly golden brown. Next, spread rosemary mayo onto one side of each slice of toasted bread. Place lettuce leaves on top of mayo (this will act as a moisture barrier, preventing your sandwich from getting soggy). Add tomato slices, and evenly distribute mushroom "bacon" between both sandwiches. Close up the sandwiches, and slice in half, using a sharp knife.
👩🏼🍳 Storage and Make-Ahead Instructions
Place any unused mushroom "bacon" slices in an airtight container and store in the fridge for up to 4 days. Before assembling BLT, warm up mushrooms by placing them in a medium skillet over medium-low heat, cooking 2 minutes on each side. Then, assemble sandwich as directed above.
If making ahead, store each component separately in the refrigerator for up to 4 days, and assemble just before serving for optimum crunch and texture.
👩🏼🍳 Expert Tips for Success
- Choose Firm, Ripe Tomatoes
Juicy, in-season tomatoes make all the difference-look for ones that are firm enough to slice without falling apart, but ripe enough to bring that sweet-tangy balance. - Get the Bread Toasty & Golden
Lightly toasting your bread adds structure (no soggy sandwiches here!) and gives your BLT that satisfying crunch in every bite. - Layer for Texture & Stability
Start with the lettuce, then add tomato, and finish by adding your mushroom "bacon," with a generous slathering of mayo on both sides of the bread. This prevents sogginess and ensures even bites from start to finish.
🍽 What to Serve with Vegan BLT
- Pair your sandwich with sweet potato fries for a heartier meal
- Add pickled red onions for a tangy crunch
- Serve your BLT with this crunchy and tangy coleslaw or crisp cucumber salad
- Pair it with a glass of refreshing strawberry lemonade with basil
💬 Frequently Asked Questions
There are so many easy and delicious vegetarian and vegan bacon alternatives! You can use vegetables like portobello mushrooms or eggplant, protein-rich foods like tofu or chickpeas, or even unsweetened coconut flakes.
If tomatoes aren't your thing, cut 2-3 thin slices of red bell pepper, 2-3 thinly sliced cucumbers, or even 1 thin slice of a crisp apple, like Fuji.
To prevent a soggy BLT, toast the bread slices until golden and layer your lettuce greens between the tomato and mayonnaise-slathered bread to create a moisture barrier. If making ahead, store each component separately and assemble just before serving.
🥪 More Healthy Sandwich Recipes
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Vegetarian BLT Recipe
Ingredients
For the Marinade
- 2 Portobello mushrooms
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons tamari or soy sauce
- 1 Tablespoon maple syrup
- 2 teaspoons liquid smoke
- 1 teaspoon smoked paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
For the Rosemary Mayo
- 4 Tablespoons mayonnaise (regular or plant-based)
- ½ teaspoon dried rosemary (or 1 ½ teaspoons fresh rosemary) finely chopped *optional
For the Sandwich
- 4 slices whole grain or sourdough sandwich bread
- 4 Tablespoons rosemary mayo
- 4 slices ripe tomato (thinly sliced)
- 4 leaves iceberg lettuce (use more or less, to your taste)
Instructions
Make the Marinade
- Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper, and set aside.
- Using a sharp knife, thinly slice portobello mushrooms into ⅛"-¼" slices. The thinner the slices, the more they will crisp up in the oven.
- In a medium bowl, make the marinade by whisking together the olive oil, soy sauce, maple syrup, liquid smoke, smoked paprika, salt, pepper, and garlic powder.
- Place mushroom slices into marinade and carefully toss to coat evenly, being careful not to break any of the slices. Let rest for 10 minutes, allowing the portobello slices to absorb the marinade.
- Use a slotted spatula or spoon to transfer marinated slices to the parchment-lined baking sheet. Spread out slices into a single, even layer.
- Bake for 30 minutes, then use a spatula or fork to flip slices. Bake on the opposite side for an additional 15 minutes, until slightly crispy. If not crispy enough, bake for another 10 minutes. Remove from the oven, and let cool slightly. The mushrooms will crisp up even more as they cool.
Make the Rosemary Mayo
- In a small bowl, whisk together the mayonnaise and rosemary, until well incorporated. Set aside.
Assemble the BLT
- Toast bread slices until lightly golden brown. Next, spread rosemary mayo onto one side of each slice of toasted bread. Place lettuce leaves on top of mayo (this will act as a moisture barrier, preventing your sandwich from getting soggy). Add tomato slices, and evenly distribute mushroom "bacon" between both sandwiches. Close up the sandwiches, and slice in half, using a sharp knife.
- Place any unused mushroom "bacon" slices in an airtight container and store in the fridge for up to 4 days. Before assembling BLT, warm up mushrooms by placing them in a medium skillet over medium-low heat, cooking 2 minutes on each side. Then, assemble sandwich as directed above.
Video
Notes
-
- Choose Firm, Ripe Tomatoes
Juicy, in-season tomatoes make all the difference-look for ones that are firm enough to slice without falling apart, but ripe enough to bring that sweet-tangy balance.
- Choose Firm, Ripe Tomatoes
-
- Get the Bread Toasty & Golden
Lightly toasting your bread adds structure and gives your BLT that satisfying crunch in every bite.
- Get the Bread Toasty & Golden
-
- Layer for Texture & Stability
Start with the lettuce, then add tomato, and finish by adding your mushroom "bacon," with a generous slathering of mayo on both sides of the bread. This prevents sogginess and ensures even bites from start to finish.
- Layer for Texture & Stability
Barb says
Looks soooo good! Pic is so appealing!
MaryAnne says
Thank you! I know you'd love it! 😉
Deanna says
I stopped eating meat recently, and have been on the hunt for a good meatless BLT. I've made them with tofu and tempeh, but they were less than satisfying. I was skeptical about the marinated mushrooms, but holy ghost were they flavorful!! I didn't make mine super crispy, and they were still excellent!! You're right about pouring the sauce on everything LOL! I can't wait to make this again!
MaryAnne says
Thank you so much for such an excellent review, Deanna! I'm so glad you loved this BLT, and yes, pour that sauce on everything!! 🙂