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KIWI magazine

Filed under: Lunch, Recipes, Vegetarian, Yummy

vegetarian blt

In this vegetarian version of a BLT sandwich, from mom Dreena Burton’s new book, Plant-Powered Families, coconut flakes are transformed using the smoky-sweet flavors associated with bacon.

Active time: 10 minutes

Total time: 40 minutes

Ingredients

  • 1 Tablespoon coconut sugar
  • 3⁄4 teaspoon smoked paprika
  • 1⁄2 scant teaspoon sea salt
  • 1⁄4 teaspoon garlic powder
  • Freshly ground black pepper to taste
  • 2 1⁄2 Tablespoons tamari or coconut aminos
  • 1⁄2 Tablespoon balsamic vinegar
  • 1⁄2 teaspoon liquid smoke
  • 2 cups large-flaked, unsweetened coconut
  • 1 tomato,sliced
  • Lettuce, for serving
  • Whole wheat bread, sliced
  • Egg-free mayonnaise, for serving

Directions

  1. Preheat oven to 275°F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut sugar, paprika, sea salt, garlic powder, black pepper, tamari, vinegar, and liquid smoke. Mix until the sugar is dissolved. Add the coconut and stir until all the marinade is absorbed and the coconut is fully coated.
  2. Spread on the prepared baking sheet. Bake for 30–32 minutes, tossing once about halfway through baking and checking for doneness at about 27–28 minutes. The coconut can turn from just perfectly cooked (a dark pinkish brown color) to burned (dark brown, with a bitter flavor) in just a few minutes, so don’t overbake! Remove, and let cool. The flakes will continue to dry and crisp when they’re out of the oven.
  3. Once completely cool, assemble your BLT sandwiches by layering the coconut, tomato, and lettuce on bread with a little mayonnaise.

Variation

A Note on Liquid Smoke

While this is not an ingredient you may use often, it has a unique flavor and is a worthwhile addition to your pantry. You can find it in many grocery stores and specialty health food stores. It’s not a chemical product—it’s made by condensing vapors from the smoke of smoldering wood chips.

Makes 6 servings

Per serving: 294 calories, 18g fat, 7g protein, 29g carbohydrates, 5g fiber, 7g sugar

Excerpted with permission from Plant-Powered Families by Dreena Burton (BenBella Books, May 2015). 

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