Instead of a vegan BLT, how about a vegan BLT pasta salad? I’ve taken my favorite ingredients and created a life-changing twist on a traditional sandwich recipe transformed into a vegan BLT pasta salad recipe.
My family loves tempeh bacon and vegan BLT sandwiches, commonly known as TLT. I first ate a vegan TLT at Whole Foods and fell in love. Although I’m obsessed with sandwiches, pasta is my next love. So, I created a vegan BLT pasta salad recipe to die for!
BLT Pasta Salad Ingredients
- Whole Grain Pasta: I chose whole-grain bow-tie pasta, but any shape and size of pasta works well.
- Tempeh Bacon: Tempeh bacon is the star of the show for this vegan pasta salad recipe
- Grape Tomatoes: I like the array of colors in the package with red, yellow, green, yellow, and orange tomatoes.
- Pickled Red Onions: Although traditionally not a part of a traditional BLT, I love pickled red onions on everything. They are sweet, tangy, and delicious. However, when using any pickled vegetable, I suggest removing it from the jar and laying it on paper towels to remove any excess brine so the brine juice doesn’t overpower the salad.
- Kale: For this vegan BLT pasta salad recipe, I chose kale instead of lettuce to stay firm after dressing and stay fresh for days in the refrigerator without getting soggy.
- Avocado: Also not part of a traditional BLT, I love the creaminess of the avocado mixed with the other ingredients.
- Cashew Mayo: I make homemade Cashew Mayo, but any brand of vegan mayo works well. If you follow a nut-free diet, my cashew mayo recipe has substitutions.
- Dijon Mustard: Dijon mustard gives the dressing a rich and tangy flavor.
- Apple Cider Vinegar: Apple cider vinegar adds acidity to the dressing.
- Liquid Smoke: I chose hickory-flavored liquid smoke because it’s my favorite and compliments the tempeh bacon.
- Lemon Juice: I prefer fresh lemon juice for the best flavor.
- Maple Syrup: Maple syrup provides a little sweetness to the dressing.
- Microgreens: I chose to add arugula microgreens as a garnish.
BLT Pasta Salad Ingredient Substitutions
- Choose any type and brand of preferred pasta.
- Try coconut bacon instead of tempeh bacon as a soy-free option.
- Cherry tomatoes are similar in size and flavor to grape tomatoes.
- Instead of pickled red onions, choose red or green onions.
- If you aren’t a kale fan, choose a sturdy green such as collard greens, or endive lettuce.
- Skip the avocado if it’s not your thing.
- Any brand of vegan mayo works, or substitute vegan plain unsweetened yogurt instead.
- Stone-ground mustard is similar in flavor and texture to Dijon mustard.
- White vinegar substitutes apple cider vinegar in this recipe.
- Smoked paprika or chipotle seasoning are excellent substitutes for liquid smoke.
- Use bottled lemon juice if fresh isn’t available.
- Date syrup, or agave nectar, replaces maple syrup in recipes as a substitution.
How to Make Vegan BLT Pasta Salad
- Prepare the tempeh bacon beforehand, and allow it to cool before cutting it into bite-sized pieces.
- Remove the pickled red onions, from the jar and place on paper towels to remove any excess brine.
- Cook the pasta, following the package instructions for al dente pasta. Add 1 teaspoon salt to the boiling water before adding the pasta.
- In the meantime, make the dressing by combining the cashew mayo, maple syrup, apple cider vinegar, maple syrup, lemon juice, and liquid smoke. Whisk together and set aside.
- Remove the stem from the kale by folding the leaves and cutting the stem down the center.
- Then, finely chop the kale.
- Cut the remaining vegetables.
- Drain the pasta and rinse it in cold water in a colander, moving the noodles around to cool them. Shake the colander to remove any excess water.
- Transfer the cold noodles to a large bowl.
- Add the kale, tempeh bacon, pickled red onions, tomatoes, and avocado chunks (if using).
- Toss the ingredients together.
- Pour the dressing into the pasta salad ingredients, and toss to coat.
- Serve in bowls and garnish with microgreens.
Recipe FAQs
Like many recipes, a BLT can be veganized. The lettuce and tomato are a vegan give. However, bacon replacements include tempeh, coconut, carrot, rice paper, mushroom, and tofu bacon.
I like spinach, kale or collard greens as a substitute for lettuce in a BLT.
Although a traditional recipe includes bacon, lettuce, and tomato, anything goes when creating a unique recipe. I added avocado, kale, and pickled red onions. But I also like hummus as a substitute for vegan mayo, or I like to add horseradish sauce or Sriracha to the vegan mayo for a twist!
Tips
- Marinating the tempeh bacon (or coconut bacon) overnight before cooking makes all the difference in depth of flavor.
- Similarly, pickled red onions are best if refrigerated overnight before using in recipes.
- Whenever I make pickled red onions, I plan to use them in various recipes throughout the week.
- When lemons are in season and inexpensive, juice them and freeze them in ice cubes trays (2 Tablespoons) to use all year round.
- Allowing the pasta salad to chill in the refrigerator for an hour before serving helps the kale absorb the moisture of the dressing and also helps the flavors develop.
- This salad stays fresh for up to 5 days in the refrigerator.
For a twist on a traditional sandwich, try this vegan BLT pasta salad recipe! This simple recipe takes less than 20 minutes to make!
Tempting Vegan Recipes to Try!
If you love this vegan BLT pasta salad recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
BLT Pasta Salad
Instead of a vegan BLT, how about a vegan BLT pasta salad? I’ve taken my favorite ingredients and created a life-changing twist on a traditional sandwich recipe transformed into a vegan BLT pasta salad recipe.
Instructions
Cook tempeh bacon as instructed and cut into bite-sized pieces.
Prepare pickled onions, remove ½ cup of onions from the jar, and lay on paper towels to remove excess brine.
Boil and a large pot of water on the stove with 1 teaspoon salt.
Add the pasta and cook according to the package instructions for al dente pasta.
Cut the tomatoes and avocado.
Drain the pasta in a colander, and rinse thoroughly with cold water.
Shake the colander to remove any excess water.
Transfer the pasta to a large bowl.
Add the other pasta salad ingredients, and toss to combine.
Dressing
In a bowl or 2 cup measuring cup combine the dressing ingredients.
Whisk to combine.
Pour the dressing over the pasta salad ingredients and use tongs or a large spoon to toss, coating the salad with sauce.
Notes
- Marinating the tempeh bacon (or coconut bacon) overnight before cooking makes all the difference in depth of flavor.
- Similarly, pickled red onions are best if refrigerated overnight before using in recipes.
- Whenever I make pickled red onions, I plan to use them in various recipes throughout the week.
- When lemons are in season and inexpensive, juice them and freeze them in ice cubes trays (2 Tablespoons) to use all year round.
- Allowing the pasta salad to chill in the refrigerator for an hour before serving helps the kale absorb the moisture of the dressing and also helps the flavors develop.
- This salad stays fresh for up to 5 days in the refrigerator.
Nutrition
Calories: 228kcalCarbohydrates: 14gProtein: 4gFat: 2gPolyunsaturated Fat: 2gSodium: 175mgPotassium: 593mgFiber: 6gSugar: 6gVitamin A: 6296IUVitamin C: 73mgCalcium: 166mgIron: 1mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Source link