Vegan BLT
Ingredients
Smoky Coconut Bacon
-
2 ½
cups
unsweetened flaked coconut
-
2
tablespoons
coconut oil
-
2
tablespoons
pure maple syrup
-
2
tablespoons
low sodium soy sauce or tamari
-
1
tablespoon
apple cider vinegar or liquid smoke
Chipotle Tahini 'Mayo'
-
½
cup
tahini
-
1
in
chipotle chili adobo, minced
-
1
tablespoon
adobo sauce
-
½
unit
lemon juice
-
to taste
salt and pepper
BLT
-
4
slices
crusty sourdough bread
-
1-2
cups
dark lettuce or dandelion greens
-
2
unit
heirloom tomatoes, sliced
-
to drizzle
tablespoons
olive oil
-
to taste
salt and pepper
-
2
unit
fried eggs (optional)
-
to taste
brie (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Combine coconut, coconut oil, maple syrup, soy sauce, and apple cider vinegar on the baking sheet and toss well.
- Bake for 12-15 minutes, stirring halfway through, until the coconut is light golden and toasted.
- Allow the coconut bacon to cool completely.
- In a bowl, whisk together tahini, chipotle chili, adobo sauce, lemon juice, and a pinch of salt and pepper until smooth.
- Toast the bread lightly.
- Spread chipotle mayo on two slices of bread, then layer with lettuce, tomato slices, and drizzle with olive oil and seasonings.
- Add the coconut bacon and place a fried egg on top if desired.
- Spread mayo on the other slice of bread and close the sandwich.
- Serve immediately with extra mayo if desired.
Nutrition Facts (estimated)
Servings
2
Calories
1842
Total fat
80g
Total carbohydrates
200g
Total protein
20g
Sodium
800mg
Cholesterol
0mg
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