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Vegan BLT with Eggplant "Bacon" and Other Vegetarian Delights

Courtesy Executive Chef Megan Johnson, Hudson Jane
Servings 4 portions


Eggplant "Bacon" (4 servings)

  • 1/4 cup low sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tsp pure maple syrup
  • 2 tsp liquid smoke optional
  • 1 lb eggplant cut lengthwise into ¼-inch slices

Sriracha-Cashew Mayo (4 servings)

  • 1 cup raw cashews soaked in water for 4 hours, drained and rinsed
  • 2 tbsp lemon juice
  • 3 tbsp hemp milk
  • 2 tbsp Sriracha
  • Salt to taste

Ingredients for 1 sandwich:

  • 2 slices of your favorite vegan bread toasted if desired
  • 2 ribs romaine lettuce ribs removed
  • 2 slices ripe tomato
  • 6 slices eggplant “bacon” recipe below
  • 2 tbsp Sriracha-cashew mayo recipe below


Eggplant "Bacon"

  • In a large bowl, stir together the soy sauce, apple cider vinegar, extra virgin olive oil, maple syrup and liquid smoke.
  • Place the eggplant slices in a large plastic container and pour the soy-vinegar-oil marinade over them. Let marinate for 24 hours, rotating the eggplant once during the process. If the eggplant does not stay submerged, use something to weigh the slices down like pie weights or cans.
  • Preheat oven to 350 ?F. Remove the eggplant from the marinade and discard the remaining liquid. Lay the eggplant slices on a sheet tray lined with parchment paper making sure they don’t overlap. Cook the eggplant for 10-15 minutes. Set aside and let cool.

Sriracha Mayo

  • Combine all ingredients in a food processor and blend until smooth.


  • Lay two slices of bread on a cutting board. Spread the Sriracha-cashew mayo on one side of both slices of bread. Take one of the bread slices and add a piece of romaine lettuce followed by the tomato and 5-6 pieces of eggplant bacon. Top with the remaining lettuce and second slice of bread.