If you were on any of my social media sites yesterday, you saw a picture that I posted of one seriously good BLT that I was having for lunch. In case you missed it, this is what I posted on my Facebook page.
Craving a juicy BLT? Check back tomorrow and I’ll show you how to make killer VEGAN bacon that’s the star of this drool worthy sandwich!
A good, old-fashioned BLT (that’s bacon, lettuce and tomato for the uninitiated) starts with the best ingredients. First. Ripe, juicy tomatoes. Ideally, these would come from my own garden. But, it’s March, so that obviously didn’t happen. These babies came from the farmer’s market.
And, before you get your knickers in a bunch, of course I used Vegan Mayo. I like to make my own…but alas, today, I just don’t have the time. (Maybe I’ll share my easy Vegan Mayo recipe with you sometime soon.) Today, I used one of my favorite brands, Just Mayo . I purchased mine on Amazon but you might also find it in some local grocery stores.
Because I like a little spice, I used organic Arugula as my lettuce. But, you can use whatever type of lettuce you like or have on hand. Just please, don’t use tasteless ice berg lettuce. This BLT deserves better!
I got my inspiration for this bacon from (please pardon my French) Broke Ass Gourmet and Serious Eats. I used my air fryer (which I use almost everyday and absolutely love), and my Bombdiggity Vegan Bacon cooked up perfectly with a minimum of fuss. But, if you want to take it low and slow, you can cook these in an oven. Do whatever works best for you. But, know this, the end result will be well worth it!
The! Bombdiggity! Vegan! Bacon! It’s seriously drool-worthy! Now, that’s how we do it! Enjoy!
(Disclosure: This post contains affiliate links, which means I receive compensation if you make a purchase using this link.)Print
The Bombdiggity Vegan Bacon
I almost named this my “missing pork bacon no more” because it is a sweet, smoky, crispy bacon that even the most serious meat-eater will love! Perfect for making the ultimate BLT, or salads, baked potatoes or for topping a gourmet pizza.
- 2 – 3 cups King Oyster Mushrooms,sliced lengthwise into strips about 1/8″ thick
- 2 Tablespoons grapeseed oil (other other neutral oil of your choice)
- 1 Tablespoon maple syrup
- 1/2 teaspoon liquid smoke (optional)
- 1/2 teaspoon tamari
- 1 Tablespoon Coconut sugar (optional)
- 1 Tablespoon Smoked Paprika
- 1/4 teaspoon smoked salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon ground cumin (freshly ground is best)
- 1/8 teaspoon ground corriander (freshly ground is best)
- Kosher salt and freshly ground black pepper, to taste
- If cooking in a conventional oven, preheat oven to 350 degrees. Adjust oven rack to center position. Line a rimmed baking sheet with parchment paper (or aluminum foil, if you prefer) and lightly oil baking sheet with a little of the grapeseed oil. You may need two or more baking sheets because it is important to cook these in a single layer.
- If cooking in an air fryer, omit the above step.
- Place mushrooms in bowl and toss with all ingredients, except kosher salt and pepper. Season to taste with more salt and pepper as needed. Combine well, making sure that the mushrooms are nicely coated.
- If cooking in an air fryer, transfer mushrooms to the basket of the air fryer insert and space evenly over bottom. You may have to work in batches. Cook on 375 degrees for about 30 -35 minutes or until cooked and crisped until your liking. Shake basket occasionally during cooking cycle. Be careful not to burn.
- If cooking in the oven, arrange the mushrooms on the oiled baking sheet with space in between each one. Bake for about 20 minutes and then, using a spatula, carefully flip the mushrooms.Bake for another 15 minutes or so, until nicely brown. Be careful not to burn.
- Let cool for at least 10 minutes before eating. The bacon will crisp more as cools.
- Refrigerate leftovers…..(if you ever have any 🙂 )