Vegetarian Blt Food
VEGETARIAN BLT
Not what you think: no fake bacon in this one!! Even the biggest meat-eaters go for this one. Seriously very very good!!
Provided by I Cook Therefore I
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spray a non-stick skillet with plenty of non-stick spray and place the cheese in a single layer in the center.
- Heat the skillet over medium heat.
- When the cheese bubbles and is crunchy and hard on the bottom, flip to the other side.
- Note: do not try to flip the cheese before the bottom is totally solid or you will wind up with a goopy mess.
- Once both sides of the cheese are crunchy, assemble the sandwich with the lettuce, tomato, and "bacon" (cheese), and the mayo spread over the bread.
- Enjoy!
Nutrition Facts : Calories 303, Fat 14.2, SaturatedFat 5.9, Cholesterol 23.1, Sodium 615, Carbohydrate 32.4, Fiber 2.2, Sugar 5, Protein 12
VEGETARIAN BLT WITH ROASTED SHIITAKE MUSHROOMS
Whether you're a full-time vegetarian or just looking to incorporate more meatless Mondays to your routine, mushrooms are a great stand-in for meat like bacon. Here, the oven coaxes out their deep umami qualities and firms their texture up just enough to become a satisfying sandwich filler. Sprinkling the tomato slices with a touch of salt enhances their flavor and juiciness (especially if they are out of season); let them sit for a few minutes before adding them to the sandwich.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Toss mushrooms with tamari and olive oil; season lightly with salt and pepper. Spread in a single layer, gill-sides up, on a rimmed baking sheet lined with parchment. Roast, undisturbed, until tender and beginning to crisp, 30 to 35 minutes.
- Meanwhile, season tomato slices lightly with salt and pepper; set aside. In a small bowl, whisk together mayonnaise, lime juice, and sesame oil. Season lightly with salt and pepper. Toast bread, smear with mayonnaise mixture, and layer with tomatoes, mushrooms, and arugula. Serve.
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- Lightly toast each slice of bread, and set aside. Slice your tomatoes into thick rounds (a little over 1/4″ thick) and sprinkle them lightly with flaky salt or kosher salt. Set aside.
- Slice the halloumi into ¼” wide strips no longer than your bread. Using a clean tea towel or paper towel, gently pat dry any pools of moisture on the cheese (less water means less splattering). Place the cheese near the stove.
- In a medium skillet (I love to use cast iron) over medium heat, warm the olive oil over medium heat. We want the oil warm enough that a slice of cheese, once added, quickly starts bubbling around the edges. Using kitchen tongs, carefully place slices of halloumi into the hot oil (be careful, the oil can splatter). Leave a little room around each piece of cheese so they don’t stick together (I usually cook the cheese in two batches). I recommend covering the skillet to contain any splatters.
- Cook the cheese until the undersides are deeply golden, about 2 to 4 minutes (if it’s taking forever to brown, raise the heat a bit; if it’s browning very quickly or you catch any whiff of smoke, turn down the heat). Carefully flip each piece of cheese with the tongs, recover the skillet, and cook until the other side is deeply golden, about 2 to 4 minutes.
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