The Best Vegan BLT (with Rice Paper Bacon) | picklesnhoney.com #blt #sandwich #vegan #recipe

The Best Vegan BLT (with Rice Paper Bacon)

The Best Vegan BLT (with Rice Paper Bacon) | picklesnhoney.com #blt #sandwich #vegan #recipe

A great vegan BLT sandwich has the ideal mix of creamy, plant-based mayo dressing and layers of crispy bacon, and it tastes especially delicious on a warm summer afternoon. Today I’m sharing this elevated vegan BLT recipe from The Wicked Healthy Cookbook, which includes a crave-worthy herb aioli, tomato habañero jam, and my latest obsession: rice paper bacon. Here’s how to make it…

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The Best Vegan BLT (with Rice Paper Bacon)

The Best Vegan BLT (with Rice Paper Bacon) | picklesnhoney.com #blt #sandwich #vegan #recipe

The Best Vegan BLT (with Rice Paper Bacon)

Vegan,

Serves: 1 sandwich—or more

As kids, our family had BLT nights in the summer, and everybody would make sandwiches from a giant platter of bacon, lettuce, tomatoes, squishy white bread, and a tub of mayo. Here’s our sexy, plant-pushing version.

The Best Vegan BLT (with Rice Paper Bacon) | picklesnhoney.com #blt #sandwich #vegan #recipe

The Best Vegan BLT (with Rice Paper Bacon)

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Ingredients

For the herb aioli (makes a generous 1 cup):

  • 1 cup plant-based mayo
  • 2 cloves garlic, pressed or finely grated with a Microplane zester
  • 1 tablespoon grated lemon zest
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced or snipped fresh chives
  • pinch of coarse sea salt and freshly ground black pepper

For the tomato habañero jam (makes about 2 cups):

  • 10 vine-ripened tomatoes, about 4 pounds
  • 2 tablespoons everyday olive oil
  • 1 sweet white onion, diced small (about 1½ cups)
  • 6 cloves garlic, sliced thin
  • 6 to 10 habañero chile peppers, sliced or minced
  • 2 cups organic cane sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon grated lemon zest
  • 2 teaspoons minced fresh thyme
  • ½ tablespoon sea salt
  • pinch of ground white pepper

For the rice paper bacon:

  • ¼ cup tamari
  • 2 tablespoons pure maple syrup
  • 1½ tablespoons sriracha
  • 1 teaspoon liquid smoke (mesquite preferred), optional
  • ½ tablespoon granulated onion
  • ½ teaspoon smoked paprika
  • 2 cloves garlic, minced
  • pinch of sea salt and freshly ground black pepper
  • 10 rice papers (about 8½-inch diameter)

For the sandwich:

  • 2 slices of your favorite bread
  • shaved red onion
  • sliced tomato
  • bibb lettuce

Cuisine: Vegan Servings: 1 sandwich—or more

As kids, our family had BLT nights in the summer, and everybody would make sandwiches from a giant platter of bacon, lettuce, tomatoes, squishy white bread, and a tub of mayo. Here’s our sexy, plant-pushing version.

Instructions

  • Make the herb aioli: Whisk everything together in a small mixing bowl or jar. Use immediately or cover and chill in the fridge for about a week.
  • Make the tomato habañero jam: Bring a large pot of water to a boil. Set up a bowl of ice water.
  • Cut an X in the bottom of each tomato, then drop them into the boiling water and blanch until the skins start to peel back, about 30 seconds. Use a spider strainer or slotted spoon to transfer the tomatoes to the ice water. When cool, peel the skins from the tomatoes with your fingertips and a paring knife. Remove the cores and roughly chop the peeled tomatoes. You should have about 8 cups.
  • Heat the oil in a medium saucepan over low heat. Add the onions and sweat until soft, about 5 minutes. You don’t want to brown the onions, just soften or “sweat” them. Add the garlic and continue sweating for 3 to 4 minutes more.
  • Add the chopped tomatoes and everything else and crank the heat to high. Bring the mixture to a simmer, then cut the heat to low. Let everything simmer gently until thickened to a soft jam-like consistency, 1 to 1¼ hours. With all that sugar, the jam will want to burn on the bottom. Don’t let it. Stir the pot often to keep the jam from sticking and burning. The finished consistency should be like thin jam. It will thicken up more when it cools.
  • When the hot jam is nice and thick but still pourable, ladle or pour the jam into a pint-size mason jar. Screw on the lid and let the jam sit at room temperature until cooled, 1 to 2 hours. The heat in the jar should create a vacuum, sucking down the lid. When cooled, store the jam in the fridge. It will keep for a few weeks.
  • Make the rice paper bacon: Preheat the oven to 350ºF, and line a baking sheet with parchment paper.
  • Prepare the marinade: In a bowl or jar, whisk together the tamari, maple syrup, sriracha, liquid smoke (if using), granulated onion, paprika, garlic, salt, and pepper.
  • Using 10 rice papers (about 8½-inch diameter), dip each in warm water to soften, then pat dry with clean kitchen towels. Dip a pastry brush in the marinade and paint the paper all over with marinade. Fold the paper in half to make a half-moon shape, then cut it crosswise into strips about 1 inch wide. Place the folded strips on the prepared baking sheet and repeat with the remaining rice papers.
  • Bake the strips (in batches if necessary) until crispy, about 20 minutes.
  • Make the sandwich: Choose your favorite bread, like a small ciabatta bread roll cut in half or a couple slices of sourdough. Lather on herb aioli and tomato habañero jam. Layer the sandwich with thinly shaved red onion, thin slices of vine-ripened tomato, plant bacon, and bibb lettuce.

Copyright © 2018 The Wicked Healthy Cookbook by Chad Sarno and Derek Sarno.

Leave a Comment

  1. Kait says

    Holy hell, that is one good looking sandwich! Any why have I never heard of rice paper bacon?! Amazing

    1. haha It sure is a good-looking sandwich. 😉

  2. Becca says

    I so wish I was eating this for lunch right now. Stunning!!

    1. #notasaddesklunch 😉

  3. that rice paper bacon sounds so interesting…and i dont even like bacon usually.

    1. I love the crispiness of the rice paper. Highly recommended! (even if bacon isn’t usually your thing)

  4. Mary says

    I’m one of those people who really misses bacon having grown up eating it on weekends. I’ll have to try this rice paper version soon. Your photo is beautiful.

    1. Yes! And I wish I could take credit for that photo, but it was all Eva Kosmas Flores. She’s massively talented.

  5. Rachel says

    This looks SO good Amanda! I usually make my began BLTs with tempeh bacon that’s the premade kind. I need to try rice paper bacon though – looks soooo crispy!

    1. I hope you’ll give the rice paper bacon a try! It’s a nice change from tempeh.

  6. Sharon says

    I wish this was the BLT that I ate growing up. lol It looks incredible!

    1. I know, right?! It’s a fancy BLT for sure.

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