Tasty, easy Vegan BLT recipe!
If you follow me on Instagram, you might have seen the polls and question boxes I posted about what recipes you’d like to see for fall. I really appreciate all the feedback — fall is my favorite season and I’m excited to share cozy autumn recipes soon. In the meantime, I wanted to make the most of late summer produce. This Vegan BLT was inspired by ripe, flavorful tomatoes from the farmer’s market. Because this sandwich uses just a few ingredients, choose the best tomatoes you can find to get the most flavor.
The sandwich also features my favorite coconut bacon, a recipe I first shared in 2015. It isn’t an exact bacon replica, but it’s smoky, slightly spicy, a bit sweet, and totally addictive. It’s delicious in this sandwich, and I hope you love it as much as I do.
I also want to bring more personal writing back to the blog. When I started blogging in 2015, I shared pieces of my life weekly. Around 2017 I read a Reddit post where someone shared my buddha bowl recipe and many commenters said food bloggers “write too much” and should “get to the damn recipe already.” That stung and I stepped back from sharing personal posts for a while.
Lately I’ve been focused on personal growth and learning not to let other people’s opinions dictate my choices. I’m not saying you should ignore all feedback, but I spent too long letting criticism I heard online change how I showed up. I’ve gone through difficult times after college that shaped me, and I’m proud to be on the other side — surviving, thriving, and more confident. I don’t have time for things that don’t serve me anymore, including worrying about opinions from strangers on Reddit. I love sharing my life with you and this space matters to me, so I’ll be writing about things that are important to my heart alongside the recipes. Words for the heart, and food for the soul.
Thank you for listening — I appreciate you so much.
Love,
Sarah
The Vegan BLT
4
Ingredients
Vegan Coconut Bacon
- 2 Cups Coconut Flakes not shredded
- 2 Tbs Olive Oil
- 2 1/2 Tbs Tamari or soy sauce
- 1 1/2 Tbs Sriracha
- 2 Tsp Maple Syrup
- 1 Tsp Smoked Paprika
The Rest of the Sandwich
- Whole Wheat or Whole Grain Bread
- Sliced Tomatoes
- Spinach, Kale, or Lettuce
- Vegan Mayo
- Black Pepper
Instructions
Vegan Coconut Bacon
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Preheat oven to 350°F.
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In a bowl, combine coconut flakes, olive oil, tamari, sriracha, maple syrup, and smoked paprika. Stir well. For richer flavor, let the coconut flakes marinate for a few minutes.
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Spread the coconut mixture on a parchment-lined tray, spacing flakes as evenly as possible with minimal overlap.
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Bake for 5 minutes, then remove and stir to redistribute the flakes.
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Return to the oven and continue baking in two-minute intervals, stirring between each interval. This ensures even cooking and prevents burning.
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Total bake time will be about 10–15 minutes (including the initial five minutes), depending on your oven. Watch closely and stir every two minutes to avoid burning; the coconut bacon can go from crisp to burnt quickly.
The Rest of the Sandwich
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Spread vegan mayo on one side of each slice of bread and season with fresh cracked black pepper.
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Layer coconut bacon, sliced tomatoes, and greens in any order you prefer.
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Cut the sandwiches in half and serve immediately for the best texture and flavor.
Notes
https://wellandfull.com/2018/08/the-vegan-blt/
Tried this recipe?
Let me know @wellandfull or tag #wellandfull!
P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your creations — I love seeing your takes on my recipes!