Vegan BLTs with Portobello Bacon and Avocado Mayo

The other morning before work I had a very spirited conversation with my fiance about vegan bacon. I’ve tried coconut bacon, seitan bacon, fakin bacon, tempeh bacon..you name it. But never really mushroom bacon…so I thought I would give it a whirl. Mushrooms are great for soaking up flavour!

I also have a confession to make:

I really, really don’t like raw tomatoes

So in this sandwich, I’m using sun-dried tomatoes because let’s be honest they are far superior to their raw counterparts.

This recipe makes enough for 2 people with a little bit of portbello bacon left over!

INGREDIENTS

For the mushroom bacon

  • 2 medium sized portobello mushrooms, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tbsp tomato ketchup
  • 1 tbsp maple syrup
  • 2 tbsp light soy sauce or liquid aminos
  • 1 tsp shiro (white) miso
  • 1/4 tsp Hickory liquid smoke
  • 1/4 tsp smoked paprika
  • Black pepper to taste

For the avocado mayo

  • 1 avocado, mashed
  • 2 tbsp vegan mayo of your choice – I used Just Mayo
  • Salt and pepper to taste

To assemble

  • 4 slices of bread of your choice
  • Oil packed sun-dried tomatoes – drained of excess oil
  • Lettuce of your choice – I used a mixture

 

  1. Start by mixing your mushroom marinade. Whisk all the ingredients together in a small bowl. Lay the mushroom slices out on a dish and pour over the marinade. Using a pastry brush, brush the marinade over the mushrooms, making sure to cover them properly.
  2. Cover the mushrooms and leave to marinate for at least 30 minutes.
  3. Meanwhile make the avocado mayo, pit and peel the avocado then mash the flesh in a small bowl. Stir in the mayonnaise and season to taste. It will resemble a pale guacamole. Set aside.
  4. Once the 30 minutes is up, heat a tablespoon of olive oil in skillet on a medium heat. Add the mushrooms in stages so as to not crowd the pan. Cook for 3-5 minutes each side or until the edges become crispy. Repeat for the remaining mushrooms.
  5. Assemble your sandwich! Spread the avocado mayo on one slice of bread then layer with the mushroom bacon, drained sun-dried tomatoes and lettuce. You can add a little extra avocado mayo to the top piece of bread if you wish!
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