Vegan BLT with Red Hot Firekraut
- 2 slices of wholemeal seeded bread (or your favourite bread)
- Vegan mayo
- 3-4 rashers of vegan bacon (you can find in most health food shops or larger supermarkets. We made our own rice paper bacon, recipe below)
- 1 large tomato, sliced
- Lettuce leaves
- Red Hot Firekraut
- Heat your bacon according to package instructions or re-heat, if you made your own.
- Toast your bread first, if preferred.
- Spread the mayo on the bread, layer up with lettuce, tomato and Red Hot Firekraut and top with your ‘bacon’.
Rice paper ‘bacon’
- 6 rice paper sheets
- 1 Tbsp neutral oil
- ½ Tbsp maple syrup
- 2 Tbsp tamari (or soy sauce)
- 1 tsp balsamic vinegar
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp liquid smoke (optional for extra smoky flavour)
- Pre-heat oven to 200 C
- Prepare two baking trays lined with parchment paper (lining with parchment or baking paper is essential!)
- Take the rice paper sheets in pairs of 2. With two sheets held together carefully cut them into long 1 inch slices with scissors (or whatever size you want your ‘bacon’ rashers) Set aside.
- Whisk the remaining ingredients in a bowl until completely combined
- Prepare another bowl with some lukewarm water
- To make the ‘bacon’ rashers, take a pair of strips, hold them together and gently dip them into the water for 5-10 seconds or so. Gently squeeze any excess water from the fused pair of strips, sliding your fingers down the strip.
- Dip the fused pair of strips gently into the marinade and allow to coat generously. Then set onto the parchment lined baking tray.
- Repeat with all remaining strips. You may need to stop to whisk the marinade from time to time as the oil will start to separate.
- Bake in the pre-heated oven for about 7-8 minutes, or until crisp. Watch carefully as they can burn quick. You may want to rotate the baking trays part way through.
- Keep an eye on them as they cook and take out as soon as they look done. They should end up mostly crispy, but with some chewy parts. They will crispen up a little more as they cool.
- Once cooled completely they can be stored in an airtight container at room temperature for about 3 days, if they last that long!