As far as the fake meat debate goes, I’m skeptical. The long list of suspicious ingredients in the super-processed wannabes makes me nervous. So, you’re not going to find any ‘facon’ in this BLT! It’s made with beets, which, when fried, take on a crispy/chewy balance that resembles bacon in a non-creepy fashion.
The curly fries, another superb product of the ‘Spirooli’ (the potato can be sliced if you don’t have a Spirooli), together with the BLT, make a casual and satisfying comfort meal that would rival your favourite café anyday!
Ingredients for two sandwiches:
1 large red beet
4 leaves of green leaf lettuce
4 slices of your favorite bread
1 large roma tomato, sliced
2 tbsp Vegenaise
4 tbsp Dijon mustard
2 tbsp fresh dill, chopped
fresh cracked salt and pepper
Using a potato peeler, peel slices of beet the length of bacon strips and fry them in oil at medium heat with salt and pepper, turning often until slightly crispy on the outside. In a separate small bowl, combine Veganaise, mustard and dill, and stir together. Spread an ample amount of mustard sauce on both slices of bread (I warmed the bread first), and add the beet, lettuce and tomato.
Fry potatoes in oil for about 10-12 minutes at medium-high heat until desired crispiness is obtained.
Serve with sauce on the side for dipping, and your favorite vegan beer for that authentic comfort-food, warm belly feel.
~The Vegan Project