Vegan Classic BLT w/ Potato Bacon, Dairyfree Mayo, and Avocado
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 45 minutes
Servings: 4 sandwiches
The Challenge: Vegan BLT
This isn’t my first BLT recipe, and it probably won’t be my last. One, I love the sandwich (even though I’ve never eaten the “real” thing). Two, I love trying new combinations on this classic.
My latest - POTATO BACON. Its like a potato chip that tastes like bacon but we made it thicker + less crispy so that it has that bacon texture.
I stand behind rice paper as like the best vegan vehicle for this, but potato bacon may be better. What I like about it is that its less chewy and it holds up really well in a sandwich. Downside, it takes a little longer. The majority of the cook time is parboiling it and then baking it.
But, its amazingly easy recipe. Just make the potato strips, parboil for 4 minutes, drain, slather on the marinade, and voila … Potato Bacon BLT. We include cucumber slices, dairy-free mayo, romaine lettuce, avocado on thick sourdough bread for an absolutely epic mouth expierence.
That’s right … epic mouth expierence!
This full recipe is part of my upcoming cookbook, but tomorrow I will be publishing the potato bacon recipe on its own for all to enjoy. If you’d like this recipe, please pre-order my cookbook below! It will only be available there.
Why do I have some exclusive recipes? I’ve posted 100s of recipes for free now, and its actually really expensive to host/run this website, and its a dream to have a cookbook. I would like for some recipes to exist only there as a thank you to those that support me in this endeavor!
Ingredients:
Potato Bacon
2 large organic russet potatoes, washed
5 tbl olive oil
1/4 cup nutritional yeast
3 tbl liquid aminos
1.5 tbl maple syrup
1 tsp liquid smoke
Spices: 2 tsp garlic powder, 2 tsp onion powder, 1 tsp chipotle chili powder, 1 tsp salt, 1/2 tsp pepper, 1 tbl smoked paprika
Everything Else
8 slices of thick sourdough bread
1/2 cup vegan mayo
2 small avocados, sliced
2 cups of romaine lettuce, chopped
1 medium cucumber, cut into thin slices
