Ve­gan BLT

Men's Health (South Africa) - - RELATIONSHIPS -

What You’ll Need 2 brin­jals, sliced length­wise into 3mm strips 2 Tbsp liq­uid aminos* 1 Tbsp light brown sugar ½ tsp smoked paprika 12 slices sour­dough, toasted ½ cup ve­gan may­on­naise 3 toma­toes, thickly sliced 4 radishes, thinly sliced ½ medium onion, thinly sliced 1 head curly let­tuce, torn


1. In a medium bowl, toss the brin­jal strips with the liq­uid aminos, brown sugar, and smoked paprika to coat. Let them mar­i­nate at room tem­per­a­ture for about 30 min­utes.

2. Pre­heat the oven to 110°C and place a wire rack on a bak­ing sheet. Drain the brin­jal and ar­range the strips on the rack, mak­ing sure they don’t over­lap. Bake them un­til crisp, 60 to 90 min­utes. Trans­fer the dried brin­jal “ba­con” to a plate to cool down.

3. Place 6 pieces of sour­dough toast on a cut­ting board. Spread each with mayo and add two slices of tomato and a few slices of the brin­jal, fol­lowed by the radishes and onion. Pile some let­tuce on the veg­eta­bles. Top with an­other slice of mayo-spread sour­dough. Slice each sand­wich in half and serve. Makes 6 big sand­wiches

* Find this soy­abased sea­son­ing in the health food aisle or at health shops.

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