Coconut Bacon Sandwich
Meet the vegan BLT of your dreams.
Miranda Hammer, NLC, is a genius when it comes to making plant-based meals exciting, so we’re not surprised she came up with this smart bacon substitute. Think maple-cured bacon—sweet and salty with a slightly chewy texture.
Layer it with lettuce, tomato, and avocado on two really good slices of sourdough, and this might be the only sandwich you want to eat from here on out.
Recipe by Miranda Hammer, MS, RD, NLC, founder of Crunchy Radish
INGREDIENTS
- 2 cups unsweetened coconut flakes
- 1 1/2 tablespoons coconut aminos
- 1/2 tablespoon maple syrup
- 4 slices of your favorite whole grain or gluten-free bread (She Wolf Bakery rustic sourdough pictured)
- 1 tomato, sliced
- 1/2 avocado, sliced
- 6 butterhead lettuce leaves
- 2 tablespoons homemade or good quality mayonnaise or vegan alternative
DIRECTIONS
- Preheat oven to 350. Toss coconut flakes with coconut aminos and maple syrup on a parchment paper-lined sheet tray. Mix well, and spread flakes out evenly. Bake for 10-15 minutes, tossing halfway through. Keep a very close eye on the coconut flakes as they can go from golden to burnt quickly. The coconut is done when it is golden brown and crisp.
- To assemble, toast bread and arrange the four slices on a cutting board. Spread each slice with a light layer of mayo. On two slices of bread, layer the lettuce, avocado, tomato, and coconut bacon. Top with remaining bread and enjoy immediately.
WHY WE LOVE THIS RECIPE
Instead of processed meat, you get mushrooms, which are one of the few dietary sources of vitamin D and the protein-rich chickpeas are tossed with antioxidant-rich spices. And while a standard BLT doesn’t come with A, we’ll put avocado’s healthy fats on anything.