“Spork Sisters” Heather Bell and Jenny Engel are the cooking sister sweethearts of the vegan movement. Big hearted, adorable Jewesses with a knack for creating super tasty dishes, their newest cookbook Vegan 101: A Vegan Cookbook Learn to Cook Plant-Based Meals That Satisfy Everyone will be on your radar, whether you are longtime vegan or a committed carnivore in need of some plant based tutoring. Today they share a simple and delicious heart-healthy, vegan, fake-meat free version of a BLT.
CBLTA (Carrot Bacon, Lettuce, Tomato, and Avocado)
Prep time: 15 minutes
Cook time: 24 minutes
First things first, let’s talk carrot bacon. Its smoky-sweet crispness makes it the ideal alternative to real bacon in a BLT. And we’re from California, so there must always be a few slices of A (avocado) in the equation. Whether you call this sandwich a BLTCA, a TALCB, or a CALBT, everyone will be asking you for the recipe.
FOR THE CARROT BACON
3 large carrots
2 tablespoons neutral-tasting oil
2 teaspoons maple syrup
2 teaspoons sherry vinegar
2 teaspoons vegan Worcestershire sauce
½ teaspoon liquid smoke
½ teaspoon smoked sea salt, divided
¼ teaspoon freshly ground black pepper
FOR THE SANDWICHES
8 slices whole-grain bread
¼ cup vegan mayonnaise
¼ head iceberg lettuce, outer leaves removed
2 tomatoes, cut into thin rounds
1 avocado, peeled and sliced
TO PREPARE THE CARROT BACON
TO PREPARE THE SANDWICHES
Tip: A vegetable peeler will provide the best carrot bacon slices, but if you don’t have one and need to cut thin strips with a knife, you’ll want to cook the bacon a little longer to achieve the same crisp texture.
Now more than ever, people are choosing to make vegan meals part of their regular rotation. However, it can be difficult to get started. Vegan 101: A Vegan Cookbook is your go-to crash course for preparing plant-focused meals that get an A+ in nutrition and taste with 100 recipes that highlight the joy and ease of vegan cooking! Los Angeles-based Spork Foods is a gourmet vegan food company owned and operated by sisters Heather Bell and Jenny Engel. They offer vegan organic cooking classes, chef trainings, recipe development and private chef work in Los Angeles and worldwide.
Buy their books here:
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