Gluten-Free Vegan BLT Sandwich

Gluten free and vegan BLT
Serves 2
Delicious BLT to satisfy your sandwich cravings, in a healthy and delicious way.
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
  1. 4 slices of toast or bread of choice (we prefer gluten free, vegan options)
  2. 4-6 slices of tomato
  3. 1-4 slices of red onion
  4. 2-4 Tbs of guacamole or avocado
  5. 1/2 cup mixed greens
  6. Creamy Cashew Sauce
  7. 1/4 cup cashews (soaked and drained)
  8. 3/4 cup water
  9. 1 small garlic clove
  10. 1/4 teaspoon salt
  11. Eggplant bacon
  12. 1/2 small eggplant
  13. 2 tbs coconut aminos
  14. pepper to taste
  15. 1tsp paprika
  16. ½ tsp chili powder
  17. 1tsp garlic powder
  18. 2 tbsp avocado oil
  19. 1 tbsp maple syrup
  1. Eggplant Bacon: Preheat oven to 275°, and prep a baking sheet with parchment paper.
  2. Place the coconut aminos, pepper, paprika, chili powder, garlic, avocado oil and maple syrup in a container and whisk together.
  3. Slice the eggplant in very thin (bacon like slices).
  4. Place each thin slice of eggplant on the baking sheet and brush them on both sides with the sauce.
  5. Bake eggplant at 275 degrees for 40-50 min, or until it begins to get crispy.
  6. Creamy cashew sauce: Place cashews in a bowl and cover with water to soak them for about 3 hours.
  7. Drain and rinse thoroughly.
  8. Place soaked cashews in a food processor or blender with the 1/2 cup of water, garlic, and salt. Puree until smooth. You may add more water to reach desired consistency. This sauce will keep well in the fridge for up to 3 days.
  9. Assemble the sandwich by placing layers of mixed greens, tomatoes, onions, avocado, eggplant bacon on the slices of bread and drizzle the white cream sauce to taste.
  10. Enjoy!

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