Vegan BLT with Eggplant Bacon
Ingredients
Eggplant Bacon
-
¼
cup
soy sauce
-
¼
cup
apple cider vinegar
-
2
tablespoons
olive oil
-
2
teaspoons
olive oil
-
2
tablespoons
maple syrup
-
2
teaspoons
liquid smoke
-
1
medium
eggplant (about 1 pound, sliced lengthwise into ¼ inch slabs)
Sriracha Cashew Mayo
-
1
cup
raw cashews (soaked in water for 4-8 hours, then drained and rinsed)
-
3
tablespoons
fresh lemon juice (from 1 large lemon)
-
3
tablespoons
plain soy or almond milk
-
1
tablespoon
Sriracha sauce (less or more to taste)
-
¼
teaspoon
salt
BLT Sandwiches
-
8
slices
sandwich bread
-
4-8
leaves
romaine lettuce
-
1
large or 2 small
ripe tomatoes (sliced)
Instructions
- Prepare the eggplant bacon by mixing soy sauce, apple cider vinegar, olive oil, maple syrup, and liquid smoke in a bowl, then marinate the eggplant slices for at least 30 minutes.
- Heat olive oil in a skillet over medium-high heat and cook the marinated eggplant slices until browned on both sides, adding the reserved marinade as needed.
- For the Sriracha cashew mayo, blend soaked cashews with lemon juice, milk, Sriracha, and salt until smooth and creamy.
- Assemble the sandwiches by spreading mayo on the bread, adding eggplant, lettuce, and tomato, then topping with another slice of bread.
Nutrition Facts (estimated)
Servings
4 sandwiches
Calories
455
Total fat
23g
Total carbohydrates
52g
Total protein
14g
Sodium
1319mg
Cholesterol
0mg
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