The first time I had a vegan BLT at True Food Kitchen, I fell in love! They made theirs with crusty toasted Dave’s Killer Bread and tempeh bacon to go along with fresh greens and sliced ripe tomato! I figured I’d improve on that at home by making a BALT, which includes avocado and all of the healthy fats and fiber that come with it! I tend to mix things up with whatever I have available. I’ve been using Ezekiel bread, because its high in fiber and protein, is made of organic sprouted grains, and has no sugar! I’ve also added sprouts, in particular home-sprouted broccoli sprouts, which are packed with all of the nutrients of broccoli and can be sprouted from seeds on the kitchen counter in a few days. I’ve also adapted the avocado most recently by mashing it, which is completely optional depending on your textural preference, but I find that it holds the sandwich together better. Finally, although I enjoy tempeh “bacon”, I’ve found seitan “bacon” from Sweet Earth that I like even more. While tempeh is made of soybeans, the “meaty” component of seitan is vital wheat gluten. It’s low in carbohydrates and full of protein. You can read more about tofu, tempeh, and seitan here.