Vegan BLTA Sandwich

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Prep Time20

Cook Time1

Total Time1 20

Servings:

Calories: 530kcal

Author: Catherine McCord

Ingredients

2 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons low sodium soy sauce or tamari
2 teaspoons paprika
1/2 teaspoon kosher salt
1 large eggplant
4 slices sandwich bread
4 teaspoons veganaise
2 leaves romaine lettuce
1 tomato, sliced
1 avocado, sliced

Instructions

Whisk together the first 6 ingredients in a bowl or dish large enough to hold the eggplant slices.
You can peel the eggplant if you like, I prefer to leave it on but it is a little chewy.
Thinly slice the eggplant using a sharp knife or mandolin into 1/4 inch slices.
As you are slicing the eggplant, add to the bowl with the sauce allowing the eggplant slices to marinate for a few minutes until they soften. Press down to make sure all of the slices are coated in the mixture.
Place the softened eggplant slice on dehydrator sheets (or oven tray). You want as much of the marinade on there as possible.
To cook in a dehydrator, cook at 115°F – 125°F for 12-24 hours, depending on how thick your eggplant slices are. Mine took about 16 hours.
To cook in the oven, preheat to the lowest setting (175-200 degrees). Place the eggplant on silpat or parchment lined baking sheets and cook for 2-3 hours or until eggplant is crispy.
Allow eggplant to cool for 30 minutes to crisp up a bit.
Spread the veganaise on 2 slices of bread.
Layer on top of veganaise the lettuce, tomatoes, avocados, and 2-3 slices of vegan bacon.
Top with remaining pieces of bread.

Nutrition

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