Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground. Vegan BLT (Minimalist Baker) is made with vegan mayo and a bacon made from aubergine. Crispy and smoky, very tasty.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (faux meats, garlic, onion, leeks, chives, mushrooms, fresh dough, jackfruit etc). Don’t give leftover (stale or crusty) bread to garden birds, as it can choke, and fatty sandwiches can affect waterproofing/insulation of feathers.
Have prepped salad in the fridge, and don’t add soggy ingredients until the end. Grate vegan cheese beforehand, and add a little salt to tomato and cucumber slices, to prevent them sliding out of your baguette. Finally, choose a tasty vegan mayo, mustard or pickle to give your sandwich some buzz! If travelling, store your sandwich in a reusable sandwich wrap. If you run a sandwich shop, VegWare make compostable sandwich bags, which are easy to assemble with clear windows and write-on stickers.
Or why not try this Vegan BLT Salad (Lazy Cat Kitchen), if you like the flavours, but don’t want so much bread? This recipe is also based around tempeh. You can replace the avocado with smashed peas, to go more local.
See more plant-based alternatives to bacon.