Vegan

Serving Size: 3-4

Cooking/Prep Time: approx 20-30min

INGREDIENTS

1 pkt Suzy Spoon’s Smokey Rasher

2 tomatoes, sliced

1 green leaf lettuce (your choice)

6-8 slices of toasted bread, lightly toasted

2 tablespoons olive oil

VEGAN MAYO- makes approx 2-3 cups

160g (1 cup) almonds

2 garlic cloves, peeled

250ml soy milk

1 tablespoon white vinegar

juice of 2 lemons

500ml olive oil

salt and pepper

BLT WITH HOME MADE MAYO

METHOD

Place the almonds in a food processor and blitz for 30 seconds until finely ground. Add the garlic, soy milk, vinegar and lemon juice and process until smooth. Place the oil in a jug. Turn on the processor and slowly pour in a thin stream of oil until mixture is smooth and creamy. Season to taste with salt and pepper. Add a drop of water if the mayo is too thick for you. This mayo will last 7-8 days if stored in an airtight container in the fridge.

Cook Rasher in a large pan over medium heat with oil, turning occasionally, until golden about 5 mins, the longer you cook the crispier it will become. Spread the mayo evenly on toast slices. Place lettuce,tomato slices. Sprinkle tomatoes with salt and pepper. Top with Rasher and remaining toast slice. Slice sandwich in half before serving.

 

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Tel: (02) 95579762  |  Email: info@ssvb.com.au

 

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