Fried Green Tomato Vegan BLTs
Fried Green Tomato Vegan BLTs! Crispy, faux-fried green tomatoes with vegan bacon and jalapeno-lime spread.
Ingredients
"Fried" Green Tomatoes:
- 2 large green tomatoes
- 1 1/2 cups plain soy milk, or milk of choice
- 1 1/2 cups fine cornmeal
- 1/4 cup all-purpose flour, or gluten-free flour, if needed
- 1/2 teaspoon cane sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground fresh pepper
Lemon Jalapeno Mayo:
- 1/3 cup mayo, I used Carefully Crafted vegan mayo
- 1 jalapeno pepper, deseeded and finely chopped
- 1 tablespoon fresh lemon juice
- pinch salt/pepper
- 8 slices whole-grain bread, toasted
- 8 slices vegan bacon, I'm obsessed with Benevolent Bacon Hickory & Sage by Sweet Earth
- 8 slices crispy lettuce, butter lettuce or romaine
Instructions
- Make the fried green tomatoes: Preheat the oven to 450 degrees F. Place the milk in a shallow bowl. Whisk together the cornmeal, flour, sugar, basil, salt and pepper in a separate shallow bowl.
- Line a baking sheet with a cooling rack.
- Dip the green tomato slices into the milk and then press into the cornmeal mixture, covering all sides. Place on cooling rack on top of baking sheet.
- Continue with rest of tomatoes and place the baking sheet in the oven. Bake for 10 minutes, flipping once, or until golden-brown and crispy.
- Remove from oven and let cool slightly.
- While the tomatoes are cooking, whisk together the ingredients for the mayo. Season to taste and set aside.
- Heat a cast-iron skillet over medium heat and add the bacon. Cook for 2-3 minutes, or according to package directions until crispy and heated through.
- Assemble the sandwiches! Divide the mayo among the toasted bread. Top with bacon, tomatoes slices, and lettuce. Add a pinch of freshly ground pepper, then top with remaining bread. Slice and serve!