Plant Based Vegan BLAT

by Jill Dalton

A Plant Based Vegan BLAT! I can’t think of two better things to go together! Absolutely no guilt here when you bite into this delicious sandwich. You could even have two!

I remember those hot summer evenings that my mom would make BLTs. The bacon would be frying in the cast iron skillet on the stove while she sliced up pieces of her home-made bread and tomatoes fresh from the garden.

This sandwich uses dehydrated, seasoned eggplant as the bacon and we have added avocado as a heart heathy fat. AND they wouldn’t be complete without a healthy dollop of my chipotle mayo .

Plant Based Vegan BLAT

A Plant Based Vegan BLAT! I can’t think of two better things to go together! Absolutely no guilt here when you bite into this delicious sandwich. You could even have two! I remember those hot summer evenings that my mom… Dinner Plant Based Vegan BLAT European Print Recipe
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 10 voted )

Ingredients

1 large eggplant, peeled
1 tomato, sliced
romaine lettuce
sourdough bread
chipotle mayo
1 avocado, sliced

Sauce for "bacon"
3 medjool dates
1 tsp onion powder
1 tsp smoked paprika
pepper
1/2 cup water
tsp Braggs liquid amino acids

Instructions

  1. Slice or mandolin eggplant into bacon shaped pieces.
  2. Lay out on dehydrator trays.
  3. Add all sauce ingredients to blender and blend until smooth.
  4. Brush sauce onto eggplant pieces saving some of the sauce to brush on the other side of the eggplant.
  5. Put trays into dehydrator for a few hours.
  6. Take out trays after a few hours, flip the eggplant slices and brush on the remaining sauce.
  7. Dehydrate for a few more hours or until dry and "crispy".
  8. You can bake the "bacon" if you don't have a dehydrator. Bake at 300° on parchment lined cookie sheets for 20 minutes on one side. Remove from oven, flip slices, baste and bake for another 20 minutes or until crispy. It burns easily when using the oven so watch it closely.
  9. Assemble sandwiches

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5 comments

Linda Goode June 26, 2018 - 5:27 pm

Hi. I tried this today using my oven, but the eggplant didn’t get crispy. It still tasted pretty good, but I prefer crispy BLAT. Maybe I shouldn’t have sliced the eggplant so thick? I sliced the same thickness as yours in the video. I baked it at 300 degrees for 20 minutes on each side. Any suggestions? I guess the next thing on my wish list will be a dehydrator. Thank you for all of your videos. Very very helpful. I’ve only been WFPB, no oil since last November. And, on top of that, only been cooking since then too. My husband does not follow this lifestyle, so he cooks his and I cook mine. Thanks again!

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Kim Tatum June 26, 2018 - 10:00 pm

Mine turned out the same way. But haven’t tasted it yet but I love eggplant so I think I’ll like it. My husband and daughter are also meat eaters so I fix their meal and then I fix mine. My husband will also cook his own meals sometimes he’s a great guy I just wish I could get him to move over to a plant-based lifestyle and my daughter too. 😁

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Nadene Touchet July 31, 2018 - 2:58 pm

Do you buy sourdough bread or do you make it yourself? If you buy it, what brand do you get? I’m trying to get myself into Bragg’s Amino Acids, I’m just struggling with the smell of it. The smell is so off-putting for me that I end up not being able to eat the food I make with it. I was transitioning to fully plantbased eating previously but fell off track when things got very chaotic in my life. I really want to go back to wholefood plantbased, as I felt the best I ever had in my life and was losing weight, but budgeting two different dietary lifestyles in my home has made it nearly impossible. So, watching you videos is inspiring me to try again and prep better than I did when I just jumped in before. I really appreciate all the videos and advice you share. Some of us really need it!

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Patricia Hills September 16, 2018 - 6:47 pm

I cookedy eggplant in the convention oven. 160 degrees .Watched closely and turned every 10 to 15 min. We like ours crispy…..took about 3 hrs and the next day just stuck it in there for about 10 min direct on the oven rack! First time was on cookie sheet with parchment paper.

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FF June 24, 2019 - 11:21 pm

I just made this using my ancient dehydrator. The eggplant turned out perfect! Crunchy with just enough chewy like regular bacon. I used a mandolin slicer set at !/16th of an inch. I dehydrated for 6 hours.My BLAT was amazing. Thanks for the recipe!

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