PLANT-BASED BLT SANDWICH (PBLT!) Recipes

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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.
Ingredients
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

Instructions
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.
  • Read more please visit : www.connoisseurusveg.com


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