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Hi, welcome to our recipe blog site. Right here you can get a guide on exactly how to make extremely delicious PLANT-BASED BLT SANDWICH (PBLT!) dishes. The production procedure is very simple, you simply need to comply with the methods that we have composed on this web page. The complying with are the phases of how to cook PLANT-BASED BLT SANDWICH (PBLT!). Please adhere to the instructions well.

With crispy rice paper bacon, zesty herb aioli, and spicy tomato habanero jam, this vegan BLT is a flavor explosion that might just become your new favorite sandwich!

I love it when I find a recipe for a vegan version of an old favorite that totally blows the non-vegan version out of the water.
For the Tomato Hababero Jam
  • 10 vine-ripened tomatoes, about 4 pounds
  • 2 tablespoons everyday olive oil
  • 1 sweet white onion, diced small (about 1 1/2 cups)
  • 6 cloves garlic, sliced wicked thin
  • 6 to 10 habanero chile peppers,sliced or minced
  • 2 cups organic cane sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon grated lemon zest
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon sea salt
  • Pinch of ground white pepper

For the Herb Aioli
  • 1 cup Plant-Based Mayo (page 264) or store-bought, such as Just 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 Plant Bacon
  • 1/4 cup tamari or soy sauce
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons Homemade Badass Sriracha (page 276) or other sriracha
  • 1 teaspoon liquid smoke (mesquite preferred), optional
  • 1/2 tablespoon granulated onion
  • 2 cloves garlic, minced
  • Pinch of sea salt and freshly ground black pepper
  • 10 rice paper wrappers

For the Sandwiches
  • Your favorite bread
  • Shave red onion
  • Vine ripened tomato
  • Bibb lettuce

To Make the Tomato Habanero 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.
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Originally posted 2017-07-10 15:54:17.

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