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Vegan BLT Sandwich with mushroom slices with yellow tomatoes and black kale on two slices of bread

Vegan BLT Sandwich with Smokey Chipotle Maple Sauce

This Vegan BLT Sandwich recipe is a take on the classic version. Portobellos or "Bella" slices replace bacon. They are marinated in a smokey chipotle-maple sauce, then roasted to concentrate flavors and give it that "bacon like" texture.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Sandwich
Cuisine: American
Servings: 2 people
Calories:
Author: Marwin Brown

Ingredients

  • 1 large Portobello mushroom cap cut lengthwise into ½ inch slices
  • ¼Â  cup  maple syrup
  • 2 tablespoon Worcestershire Sauce
  • 1 tablespoon adobo sauce from a can of smoked chipotles
  • ½ tablespoon smoked sweet paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon Pepper
  • 1 to mato sliced
  • ½ teaspoon dried basil
  • 1 bunch of lacinato kale stems removed and leaves chopped roughly

Instructions

  • Combine the maple syrup, Worcestershire sauce, adobo sauce, paprika, salt, and pepper in a bowl and mix well. Pour sauce over mushrooms and let marinate in the fridge for an hour. Flip as necessary to ensure all sides of the mushrooms marinate.
  • Preheat oven to 400 degrees F.
  • Remove mushrooms from marinade and spread on a foil lined baking sheet. Bake for 20 minutes flipping the mushrooms half way. Alternatively heat coconut oil in a medium skillet and cook the mushrooms for 3 minutes, flip and cook for 3 more minutes.
  • While mushrooms are cooking, season tomatoes with salt and pepper and dried basil.
  • Assemble the sandwich using the reserved sauce as a sandwich spread.

Notes

Toast slices of bread before assembly.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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