Preview
Vegan BLT
5 min
Prep Time50 min
Cook Time55 min
Total TimeClassic BLT made vegan and healthy! This BLT recipe uses slow baked eggplant that is smoky and crunchy to replicate the flavor and texture of bacon, a perfect complement for fresh lettuce and juicy tomato on toasted bread.
Ingredients (1 serving)
MetricImperial
2 slices whole wheat bread
3 green lettuce leaves
1/2 tomato
2 tbsp hummus
Eggplant Bacon:
1/2 small eggplant
1 tbsp olive oil
1 tbsp maple syrup
1 tsp smoked paprika
1 tsp liquid smoke
1 tbsp soy sauce
1 tbsp vegan Worcestershire sauce
1/4 tsp black pepper
1/8 tsp onion powder
1/8 tsp garlic powder
Make eggplant bacon:
- Preheat oven to 120°C / 248°F
- Line baking tray with parchment paper and set aside.
- In a bowl, mix together all ingredients for eggplant bacon except for eggplant. Set aside.
- Thinly slice eggplant to thin strips.
- Dip eggplant strips into sauce and line them up in a single layer on prepared baking tray.
- Bake for 30 minutes, then flip eggplant strips and bake for 15-20 more minutes or until crispy. Let cool slightly while you prepare the rest of the ingredients for the sandwich.
Assemble:
- Toast bread to desired doneness.
- Spread hummus on both slices of bread, then top one slice with lettuce, tomato slices, eggplant bacon and second slice of bread. Cut in halves and enjoy!
Notes
- Hummus recipe can be found here.
- If you don't have liquid smoke, omit and increase amount of smoked paprika/chipotle powder to 2 tsp.
- Substitute maple syrup with sweetener of your choice to make this sugar-free.
- If you don't like eggplant, you can also make vegan "bacon" with tempeh, coconut, shiitake mushrooms or rice paper.
- Use any bread you like! Multi-grain or rye would also work well. Just make sure it's thick enough to hold up all the ingredients without becoming soggy.
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