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!
Vegan BLAT
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.
Vegan BLAT
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
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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Annie says
This is my favorite go-to sandwich! Thanks for the recipe!
Willow Moon says
Thanks Annie, I'm so glad that you like it!
Hannah says
I just found this recipe and I'm so glad I did. This is such a yummy combination! I made these for our lunch the other day. Thank you for the recipe!
Willow Moon says
Thanks Hannah, I'm so glad you liked it!
Paul Valley says
have this bookmarked in the keep
Ruthie Ridley says
Very intrigues by the almond bacon...sounds good though!
kage2015 says
This looks really yummy. I would have to make it feed it to my family have them rave about how good it is and never tell them it is vegan. I live with meat eaters.
Willow Moon says
I like your line of thinking! Let me know how it goes!
Maggie Unzueta says
I love coming to your blog and getting vegetarian ideas. Will have to try this one out. 🙂
Willow Moon says
Thanks Maggie! I hope you enjoy it!