It doesn’t get rather more basic than a BLT, and this plant-based model from the Eat Extra Vegetation cookbook has all of the parts: chewy mushroom bacon, creamy egg-free mayo, juicy tomato, and crisp lettuce. We like it all!
What you want:
¼ cup avocado oil, divided
2 tablespoons tamari
2 teaspoons maple syrup
2 cloves garlic, minced
¼ teaspoon smoked paprika
¼ teaspoon salt
2 cups sliced shiitake mushrooms
4 slices gluten-free bread
2 tablespoons vegan mayonnaise
Romaine lettuce
What you do:
- In a small bowl, whisk 2 tablespoons oil, tamari, maple syrup, garlic, paprika, and salt.
- In a big skillet over medium warmth, heat remaining oil. Add mushrooms and cook dinner for two minutes till frivolously browned. Flip over and cook dinner 1 extra minute. Pour oil and tamari combination over mushrooms and cook dinner till liquid reduces, about 1 minute. Take away from warmth.
- Toast bread. Unfold every slice with ½ tablespoon mayonnaise. Then layer lettuce and tomato on two slices. Prime every with mushroom combination and remaining items of toast.
