Vegan Ultimate BLT w/ Rice Paper Bacon, Chipotle Mayo, Guacamole, and Pepperjack Cheese

Vegan Ultimate BLT w/ Rice Paper Bacon, Chipotle Mayo, Guacamole, and Pepperjack Cheese

Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 35-40 minutes
Servings: 4 sandwiches

The Challenge: BLT

This January my focus is Vegan Go To Meals That Don’t Suck! And oh boy do I have one for you today. OMG this shit is good.

We take the traditional BLT and made it epically better. But vegan BLT?! C’mon dude. Rice paper. Its epically great for this. We wet it, marinate it, and bake it for a crispy, crunchy, salty, mapley, smoky delicious flavor blast that is the perfect blend for BLTs. We then layer on a ton of other goodies to make this the sandwich you’ll want to make over and over again!

What else do we include:

  • Toasted Sourdough Bread

  • Chipootle Vegan Mayo

  • Pepperjack Cheese

  • Roma Tomato

  • Arugula

  • and of course…rice paper bacon

It only takes 30-40 minutes to make and is something you can make again and again with no confusing ingredients or recipes.

Put thisin your hands, squish down, let that mayo ooze out, and ENJOY!!! It will be a fan fav. I guarantee it.

Okay here’s a napkin … you have a little drool.

Let's get into it!

 

Ingredients:


Rice Paper Bacon

  • 10 sheets of rice paper (spring roll sheets)

  • 3 tbl olive oil

  • 2 tbl nutritional yeast

  • 2 tbl liquid aminos (soy sauce)

  • Spices: 1 tsp garlic powder, 1/2 tsp salt, 1 tsp onion powder, 1/4 tsp chili powder, 1 tsp smoked paprika, pinch or two of pepper

  • 1/2 - 1 tbl maple syrup

Chipotle Mayo

  • 1/4 cup + 2 tbl vegan mayonnaise

  • 1 chipotle in adobo sauce (canned), diced + 2 tbl of the adobo sauce from the can

  • 1/2 lemon, juiced

Guacamole

  • 2 ripe avocados, peeled and pit removed

  • 1 lime, juiced

  • big handful of cilanto, roughly chopped

  • 2 tbl red onion, diced

  • healthy pinch of salt

Other

  • 8 pieces of bread (I prefer sourdough)

  • 8 slices of vegan cheese (I like pepper-jack from Follow Your Heart)

  • 4 cups of arugula

  • 3 roma tomatoes, sliced thin


Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Medium Baking Sheet . Small Bowl of Water . Parchment Paper . Mixing Bowls . Pastry/Marinade Brush . Oven . Spoon + Fork


Before You Cook:

  • Preheat oven to 415F

  • Line baking sheet with parchment paper or silpat

1. To start, using a sharp knife, cut 5 strips about 1.5-2 inches out of each piece of rice paper. Out of 10 sheets of rice paper, you will get about 45-50 pieces. If the paper is cracking, flip it and make your angle higher with your knife as well as try and use a sharper knife on a firm cutting board (wood preferred).

1. To start, using a sharp knife, cut 5 strips about 1.5-2 inches out of each piece of rice paper. Out of 10 sheets of rice paper, you will get about 45-50 pieces. If the paper is cracking, flip it and make your angle higher with your knife as well as try and use a sharper knife on a firm cutting board (wood preferred).

2. To form, find two like pieces of rice paper and stack them together. I like to stack all my pairs on a parchment sheet before wetting.

2. To form, find two like pieces of rice paper and stack them together. I like to stack all my pairs on a parchment sheet before wetting.

3. Next, slowly pour in 12 ounces of beer into the flour while whisking at the same time. Once all beer is whisked in, cover, and place into refrigerator for at least fifteen minutes to set.

3. Next, slowly pour in 12 ounces of beer into the flour while whisking at the same time. Once all beer is whisked in, cover, and place into refrigerator for at least fifteen minutes to set.

4. All your pairs should be wet and formed together on your parchment sheet. You may need a second baking sheet lined with parchment paper depending on how large your baking sheet is. Next, mix together your marinade. These are the ingredients below rice paper under the bacon part of the ingredients. Grab a pastry brush or if none a spoon will be fine.

4. All your pairs should be wet and formed together on your parchment sheet. You may need a second baking sheet lined with parchment paper depending on how large your baking sheet is. Next, mix together your marinade. These are the ingredients below rice paper under the bacon part of the ingredients. Grab a pastry brush or if none a spoon will be fine.

5. To marinade your rice paper, use a kitchen/pastry brush to coat with a healthy layer on each rice paper sheet. Dab your brush in once and remove for each side. Once your first sides are done, gently flip the bacon pieces and marinade the other side. If you have marinade leftover, keep adding more to the sheets till its gone.

5. To marinade your rice paper, use a kitchen/pastry brush to coat with a healthy layer on each rice paper sheet. Dab your brush in once and remove for each side. Once your first sides are done, gently flip the bacon pieces and marinade the other side. If you have marinade leftover, keep adding more to the sheets till its gone.

6. Bake the rice paper at 400F for 8-10 minutes. Check it at 8 and if its crispy remove. I remove mine at just over 9 minutes nearly every time. Watch closely to make sure it doesn't burn!

6. Bake the rice paper at 400F for 8-10 minutes. Check it at 8 and if its crispy remove. I remove mine at just over 9 minutes nearly every time. Watch closely to make sure it doesn't burn!

7. While the bacon cooks, whisk together the chipotle mayo ingredients.

7. While the bacon cooks, whisk together the chipotle mayo ingredients.

6. Next, mix together the guacamole. I like to use a spoon and fork to mash up the guac. DO NOT BLEND. The avocados should be soft to touch but still firm.

6. Next, mix together the guacamole. I like to use a spoon and fork to mash up the guac. DO NOT BLEND. The avocados should be soft to touch but still firm.

7. To finish, toast the sourdough bread in the oven on broil 525F for a few minutes with the pepperjack cheese on 1/2 the pieces of bread so it melts. Next, layer on bacon, tomatoes, arugula, guac, and chipotle mayo. Yum.

7. To finish, toast the sourdough bread in the oven on broil 525F for a few minutes with the pepperjack cheese on 1/2 the pieces of bread so it melts. Next, layer on bacon, tomatoes, arugula, guac, and chipotle mayo. Yum.

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