thanks to my kick-ass mother, this vegan BLT is sure to please (even the meat eaters in your life!)
warm, creamy, flavorful and so very easy to make.
creamy vegan triple BLT
head of iceberg lettuce
3 medium tomatoes - sliced
2 cups veganaise
1 cup baco chips
drop of liquid smoke
salt and cracked black pepper
re-hydrate your baco chips in hot water for 10 minutes, until they have softened.
in a medium mixing bowl combine veganaise, re-hydrated baco chips and the liquid smoke. let sit for 30 minutes or longer (if possible).
build in this order (it’s as simple as a-h):
a) toasted bread
b) slather of “bacony” mayo
d) salt and peppered tomato
e) toasted bread with “bacony” mayo on both sides
g) salt and peppered tomato
h) toasted bread with final slather of “bacony” mayo
garnish with a green olive, pickle spear and salty chips.
serve with a dark beer.