Vegan BLAT

This gluten free Vegan BLAT is so good, you won't miss the bacon! It has a sweet and savory roasted red pepper spread to compliment the savory tofu bacon.

In the 17 years that I've been vegan I have not missed bacon once. Having a blog where I share vegan recipes, I realized how great it is to share vegan substitutions.

There are many people looking for foods to help them transition to a more plant based diet. My Tofu Ricotta has become one of my most visited posts so far.

So, I figure I'll just keep on creating vegan substitutions to show how easy eating a plant based diet can be.

I used tofu bacon to make this Vegan BLAT. After making some almond bacon awhile back, I knew I would have to use the marinade on tofu also. It has a sweet and smoky flavor from maple syrup and liquid smoke.

I think this is one of my new favorite sandwiches. I added a roasted red pepper spread for a sweet and savory flavor.

If you thin it with water after refrigerating it, it can also be used as a salad dressing.

The buns you see are made from Pamela's Pizza Mix. I fell in love with their mix after my local grocery store quit selling my previous favorite pizza mix.

Since discovering Pamela's, I have made Spinach and Tofu Ricotta Calzones and buns for a Balsamic Roasted Vegetable Sandwich with the mix. I don't think my previous favorite was that versatile!

Recipe

A vegan BLT with avocado, yes please! This will become a favorite for lunch or anytime.

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I used Pamela's pizza mix to make the buns. If you're vegan and gluten free like me, you're going to want to check it out. It's got a wonderful yeasty flavor.

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5 from 1 vote

Vegan BLAT

This gluten free Vegan BLAT is so good, you won't miss the bacon! It has a sweet and savory roasted red pepper spread to compliment the savory tofu bacon.

Course Main Course

Cuisine vegan, gluten free

Keyword vegan BLAT, vegan BLT

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 238kcal

Author Willow Moon

Ingredients

Roasted Red Pepper Spread

• 1  red pepper (½ cup chopped) or roasted red pepper from a jar
• olive oil
• ¼ cup tahini
• 3 tablespoons lemon juice
• 1 clove garlic minced

BLAT

• 8 slices Tofu Bacon
• 12 slices avocado
• 8 slices tomato
• 4 pieces lettuce of your choice
• 8 pieces bread - I used Pamela's Pizza Mix to make gluten free buns

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions

• Roasted Red Pepper Spread: Preheat oven to 450°.
• Drizzle olive oil in a pan. Slice red pepper in half, remove seeds, and place with skin facing up on pan. Drizzle a little more olive oil on top. Roast @ 450° for about 25 minutes, or until charred. Remove skin after peppers have cooled.
• Mix all roasted pepper spread ingredients in a food processor until smooth. Refrigerate overnight so mixture will thicken.
• BLAT: Spread red pepper mixture on a slice of bread. Layer tofu bacon, sliced avocado, sliced tomato, and lettuce on top. Top with another slice of bread or enjoy open faced.

Nutrition

Calories: 238kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 238mg | Potassium: 593mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1650IU | Vitamin C: 55.6mg | Calcium: 50mg | Iron: 1.7mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.