Description
Crispy eggplant bacon and creamy cashew mayo make this vegan BLT a satisfying and flavourful sandwich.
Ingredients
Units
Scale
- 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