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Kary Osmond: Vegan BLTs are so good, you won’t eat just one
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Kary Osmond: Vegan BLTs are so good, you won’t eat just one

From the 5 classic recipes with a twist to start out 2021 series
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Maple-mustard caramelized onions add extra flavor to vegan BLTs.

Growing up, we had a holiday morning tradition: We ate bacon sandwiches on soft, squishy white bread while sipping orange juice and opening presents under the tree.

Although my eating habits have changed since then, and we’re entering a new year, I didn’t want this tradition to end with holidays of years past. So, I’ve made plant-based bacon sandwiches to enjoy anytime. They’re just as good — or even better! The veggie bacon gives the sandwich that smoky flavor. Top that with maple-mustard caramelized onions, tomato and peppery arugula lettuce, and I bet you can’t eat just one!

Vegan BLT sandwiches

Serves 3 to 6

For the caramelized onions:

  • 2 teaspoons vegetable oil
  • 2 medium onions, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoon whole-grain Dijon mustard

For the sandwiches:

  • 1 tablespoon vegetable oil
  • 6 strips veggie bacon
  • 2 cups baby arugula lettuce
  • 1 2 tomatoes, sliced (6 slices)
  • 1/4 to 1/3 cup vegan mayonnaise
  • 6 English muffins

1. Heat a large skillet over medium-high heat. Add olive oil, onions, salt and pepper; cook onions stirring often, until golden, about 10 minutes. Reduce heat to medium-low; cook, stirring occasionally until softened and brown. If the onions start to stick to the bottom of the pan, add 1 tablespoon of water at a time, while stirring to lift up the browned bits on the pan. Remove from heat, stir in maple syrup and Dijon, set aside.

2. Preheat the oven to 450 F. Brush the baking sheet with oil. Place veggie bacon strips in a single layer; lightly brush the top side of strips with oil. Bake for 5 minutes; turn once. Remove from oven and cut strips in half, set aside

3. Toast the English muffins. To assemble the sandwich, spread vegan mayo on one toasted English muffin half. Then top one piece with veggie bacon, caramelized onions, tomato and lettuce. Top with the other piece of toasted English muffin and enjoy.

Tasty tips

  • Make the sandwiches individually or put out a platter of the prepared ingredients and let everyone make their own.
  • You can use tempeh bacon instead of veggie bacon; just follow the cooking instructions on the pack.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

Omaha World-Herald: Omaha Dines

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