Sometimes when classic meat dishes go vegetarian, we are wary. But this recipe for a vegan BLT with eggplant “bacon” and an eggless sriracha mayo has our tastebuds dancing. Plus, check out what other meat dishes chefs are revamping to be plant-based.
The plant-based riffs at newly opened NYC hotspots P.S. Kitchen, aRoqa and Hudson Jane are unique – and Instagram friendly – creations that don’t rely on meat substitutes and are sure to speak to omnivores as well as vegetarians.
Buffalo Hen of the Woods at P.S. Kitchen 
Buffalo chicken wings have long been favorites at parties and game day tailgates. But at the just-opened P.S. Kitchen, where dishes are 100% plant based, Chef Gary Barawidan substitutes fleshy hen of the wood mushrooms for the chicken with a similar delicious result. The mushrooms are fried until crispy and covered in homemade buffalo sauce, accompanied by dairy-free house blue cheese dressing and German purple sweet potato salad.
Kandhari Arbi Tacos at aRoqa
When chef/owner Gaurav Anand was a vegetarian, he never found a meatless taco he enjoyed so while developing the menu for aRoqa, which melds global flavors and ingredients with Indian cooking techniques, he was on a mission. His version stars colocasia (arbi in Hindi)—a popular edible root in India (in the taro family) —along with pickled onion and queso fresco folded in a Gujarat-style fenugreek round flatbread (in place of tortilla) and sprinkled with crispy colocasia matchsticks for crunch.
Valancy Jane’s Vegan BLT at Hudson Jane
While there is plenty of old fashioned bacon at Hudson Jane, chef/owner Megan Johnson also makes eggplant “bacon” for her vegan BLT inspired by a vegan friend named Valancy Jane. Johnson marinates eggplant slices in soy sauce, liquid smoke, maple syrup and apple cider vinegar before cooking them in a skillet until browned and tender. The sandwich is served on Bien Cuit seed and grain Pullman with lettuce, tomato and siracha-cashew mayo. Check out the recipe below!
Vegan BLT with Eggplant “Bacon” and Other Vegetarian Delights
- Total Time: 40 minutes
- Yield: Serves 1
- Diet: Vegan
Description
Crispy eggplant bacon and creamy cashew mayo make this vegan BLT a satisfying and flavourful sandwich.
Ingredients
- 1/4 cups (60 ml) low sodium soy sauce
- 1/4 cups (60 ml) apple cider vinegar
- 3 tbsp extra virgin olive oil
- 2 tsp pure maple syrup
- 2 tsp liquid smoke
- 1 lbs (454 g) eggplant
- 1 cups (237 ml) raw cashews
- 2 tbsp lemon juice
- 3 tbsp hemp milk
- 2 tbsp Sriracha
- Salt
- 2 slices vegan bread
- 2 ribs romaine lettuce
- 2 slices ripe tomato
- 6 slices eggplant “bacon”
- 2 tbsp Sriracha-cashew mayo
Instructions
- In a large bowl, stir together soy sauce, apple cider vinegar, extra virgin olive oil, maple syrup, and liquid smoke.
- Place eggplant slices in a large plastic container and pour the marinade over them. Marinate for 24 hours, rotating the eggplant once. If eggplant does not stay submerged, weigh slices down.
- Preheat oven to 350°F (177°C).
- Remove eggplant from marinade and discard remaining liquid.
- Lay eggplant slices on a parchment-lined sheet tray, ensuring they don’t overlap.
- Cook eggplant for 10-15 minutes. Set aside and let cool.
- Combine all Sriracha mayo ingredients in a food processor and blend until smooth.
- Lay two bread slices on a cutting board.
- Spread Sriracha-cashew mayo on one side of both bread slices.
- On one bread slice, add romaine lettuce, tomato, and 5-6 pieces of eggplant bacon.
- Top with remaining lettuce and the second bread slice.
Notes
- For crispier eggplant bacon, broil the slices for the last 2-3 minutes of cooking time.
- If raw cashews are unavailable, substitute with soaked sunflower seeds for a similar creamy texture in the mayo.
- To prevent soggy bread, assemble the sandwich just before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 0 mg
Frequently Asked Questions
How do I make the eggplant ‘bacon’ crispy for the BLT?
To achieve a crispy texture for the eggplant ‘bacon’, slice the eggplant thinly, season with salt, and bake it in the oven at a high temperature until golden and crisp.
What can I substitute for the eggless sriracha mayo if I don’t have sriracha?
If you don’t have sriracha, you can use any hot sauce or blend some chili paste with vegan mayo for a similar spicy flavor.
Can I add other vegetables to the vegan BLT besides the eggplant and lettuce?
Absolutely! You can add additional toppings like sliced tomatoes, avocado, or even sprouts for extra texture and flavor.
