Oh how I wish I had thought of this during our Vegan Week! I found this great recipe for portabella mushroom “bacon” and I thought why not turn that into a Vegan/Vegetarian BLT? (which I later saw was already invented on Veganosity but for a moment I felt brilliant). And thus came the birth of the P (portabella) L (lettuce) T(tomato). And I probably should throw an A in there somewhere since I ended up using avocado. Of course when it came to making the “bacon” I didn’t have the ingredients used in the recipe above so I made some adaptions and I am pretty pleased with how these turned out. They are savory but light and fit into the Vegan lifestyle! Serve with Cabbage and Kale salad (also Vegan) for a healthful and delicious summer dinner!
- 2 portabella mushrooms, cleaned and sliced
- 1/4 cup syrup (we had cheap “Light Syrup” which worked well)
- 1/4 cup olive oil
- 2 TBS soy sauce
- 1 TBS olive oil (or butter)
- toasted bread
- tomatoes sliced
- avocado (or mayo)
Combine the syrup, olive oil and soy sauce (the ingredients will likely start to separate right away so do the best you can). Pour this marinade onto a plate and then lay your sliced mushrooms into the marinade. After about 15 minutes flip each mushroom slice and marinate for 15 more minutes. Heat a large frying pan and heat up oil or butter on high heat. Add the mushroom slices and fry on high for 5-7 minutes until they begin to darken and then flip and fry them for an additional 5-7 minutes.
Assemble your sandwich by spreading avocado on your toast, adding tomato, lettuce and your freshly fried portabella “Bacon” then enjoy!
Extra Bonus: This works great for Meatless Monday and a WW lifestyle!