BLT – Vegan Version

At last a vegan version of the BLT (Bacon lettuce and tomato) sandwich!

Back at home in our wonderful kitchen at last!

We have had a wonderful time travelling but making healthy food and blogging has not been easy, and I must apologize for not posting for a while. On our travels we were fortunate enough to attend the London Vegfest.

BLT vegan variation (4)

Vegan BLT sandwich

So encouraging to see the number of new vegan products available.

Veganlife mags

Veganlife mags

Veganlife mags

While there we discovered a new magazine – VeganLife –

Full of excellent recipes and interesting articles.

One of the articles was about avocados, and included a BLT sandwich.

I had to try this.

Of course the interesting bit is the bacon:

Very simple in concept, but it does need a few hours marinading and dehydrating.

 

Building the BLT

Building the BLT

Layering the BLT sandwich

The result was delicious.

Ingredients:

1 C coconut flakes
1 T maple syrup
1 T tamari
1 T apple cider vinegar
1 T liquid smoke

Adding the avo

Adding the avo

 

Method:

Marinade the coconut flakes in a bowl in a mixture of the other ingredients for a couple of hours.

Spread the marinaded flakes out on a solid dehydrator sheet and dehydrate for about 8 hours till crispy. (or you could dry them in an oven at very low temperature)

While running the dehydrator, we dried some halved cherry tomatoes. This really intensified the flavours.

To assemble the BLT –

Use your favourite vegan bread.
Spread some vegan mayo on the slices.
Layer the lettuce (or kale), tomatoes, avo slices and sprinkle on the ‘bacon’ bits.
Add a twist of black pepper, close the sandwich and enjoy!

Note – The ‘bacon’ flavour was really good, but next time I will add some tomato paste into the marinade to give a more pink colour to the ‘bacon’

Bon apetit.

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