• 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Sandwich
  • Allergens:gluten,soy
  • Seasons:summer,spring
  • Cuisines:American
  • Courses:

Recipe Description

A delicious and innovative take on the classic BLTA, using smoky carrot bacon combined with fresh lettuce, tomato, avocado, and vegan mayo on your favorite bread.

Ingredients

  • 4 large carrots, peeled and thinly sliced lengthwise
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 8 slices of your favorite bread, toasted
  • 4 lettuce leaves
  • 1 large tomato, sliced
  • 1 ripe avocado, sliced
  • 4 tablespoons vegan mayonnaise

Steps:

  1. Preheat the oven to 350°F (180°C).
  2. In a bowl, mix together the soy sauce, maple syrup, olive oil, liquid smoke, and smoked papagna.
  3. Add the carrot slices to the bowl and toss until well coated.
  4. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes, turning halfway through, until the carrots are tender and starting to crisp.

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