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.
So encouraging to see the number of new vegan products available.
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.
Layering the BLT sandwich
The result was delicious.
1 C coconut flakes
1 T maple syrup
1 T tamari
1 T apple cider vinegar
1 T liquid smoke
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’