The Ultimate Vegan BLT
Moderate 25 mins Serves 2
The Ultimate Vegan BLT
Moderate 25 mins Serves 2
Ingredients
For the vegan bacon:
- 1 large aubergine
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper
For the sandwich:
- Vegan butter
- Vegan mayonnaise
- Iceberg lettuce
- Beef tomato, sliced
- 4 slices Roberts seeded bloomer
Method
- Cut the ends off the aubergine and then slice lengthways into quarters. With each quarter, lay down flat and use a sharp knife to cut into 0.5cm slices, or use a mandolin.
- Line a baking tray or two with parchment paper and place the slices in rows. Mix up the marinade in a bowl and then brush each aubergine slice with the marinade. Flip them over carefully and brush the other sides.
- Place in the oven at 160C/140C fan for 20-25 minutes. Check them half way and flip them over. Keep an eye on them for the last 10 minutes and make sure they aren’t burning.
- Remove from the oven once cooked through and crispy then leave to cool slightly. To assemble the sandwiches, spread vegan butter on one slice and a generous layer of vegan mayonnaise on the other.
- Add the tomatoes, lettuce and aubergine bacon onto the buttered slice and then top with the bread with mayonnaise on. Slice in half and enjoy!
