You already know that I enjoy sandwiches. I posted the crispy tofu sandwich last week (link here) and I’m about to share another delicious one with you. Here I’ve made a BLT. Obviously I didn’t use real bacon because I don’t eat pork but I found these veggie bacon strips (brand: Yves Veggie Cuisine) at the store and wanted to give them a try.
Honestly, I wasn’t sure that this “facon” (fake bacon) would get crispy at all, but I was pleasantly surprised with the results. I cooked it 1-2 minutes longer than directed and it was perfect (it crisps up more as it cools so make sure you don’t cook it too much extra). Flavour-wise, I could tell it wasn’t real meat but it did have the nice smokeyness that you would expect to find in bacon.
The rest of the sandwich is pretty simple: bread, lettuce, tomato, mustard. The BLT is such a great meal and you can eat it at any time of the day.
This is actually my second version of a veggie BLT. The first one was with homemade coconut bacon (link here). I think I liked the coconut bacon more because it had a complexity of flavours (sweet, salt, smokey), as well as more texture (crunchy with a bit of chew). If you don’t have time to make coconut bacon, using these veggie bacon strips are a great option! I will probably buy them again because they were super easy and taste was pretty good 🙂
Ingredients:
- 1 tsp olive oil
- 3 slices veggie bacon (I use Yves Veggie Cuisine)
- 2 slices bread
- Tomato, sliced
- Lettuce leaves, romaine or iceberg preferred
- Grainy dijon mustard
Directions:
- Cook bacon in nonstick pan with olive oil until crispy and brown on both sides, ~5 minutes. While that is cooking, toast the bread.
- When those are ready, it is time to assemble: Spread mustard on one piece of bread then lay on lettuce, followed by tomato and bacon strips on top. Finish with other slice of toast and cut in half to serve.
Lindsay's Cooking Adventures 