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Vegan BLATs (BLTs with Avocado)

  • 20 m
  • 35 m
Hilary Meyer
“Roasted shiitake mushrooms doused in soy sauce with a dash of smoked paprika become a natural, vegan alternative to bacon. Try them in this vegan version of a classic BLT with creamy avocado and eggless mayonnaise or on top of a salad as a substitute for bacon bits.”


    • 1 tablespoon avocado oil
    • 2 tablespoons reduced-sodium tamari
    • ½ teaspoon smoked paprika
    • 8 ounces whole shiitake mushrooms, stems removed
    • 8 small slices whole-grain bread (or 4 large slices, halved)
    • 4 tablespoons vegan mayonnaise
    • ½ teaspoon finely grated or minced garlic
    • 1 avocado, halved and sliced
    • 8 thin slices tomato
    • 4 leaves romaine lettuce


  • 1 Preheat oven to 375°F.
  • 2 Stir oil, tamari and paprika together in a medium bowl. Add shiitakes and stir until all the liquid is absorbed. Spread on a rimmed baking sheet and roast, turning once, until golden brown on both sides, about 30 minutes.
  • 3 Toast bread. Stir mayonnaise and garlic together in a small bowl.
  • 4 Spread 1 tablespoon of the mayonnaise mixture on each of 4 pieces of toast. Divide avocado, tomato, lettuce and the roasted shiitakes over the toasts. Top with the remaining toasts.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019