The MBLT vegan sandwich
- Preparation and cooking time
- Total time
- Easy
- Serves 2
- 1 small baguettesliced open
- 6 cherry tomatoeshalved
- a few small leaves lettuceroughly shredded
VEGAN MUSHROOM 'BACON'
- 4 flat mushroomscut into ½ cm slices
- 1 tbsp vegetable oil
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1 tsp garlic granules
VEGAN MAYO
- 200g silken tofu
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- kcal220low
- fat9.9g
- saturates0.9g
- carbs21.3g
- sugars18.1g
- fibre3.5g
- protein9.6g
- salt0.7g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5 and line two baking trays with baking paper. Lay out all the mushroom slices, brush with oil and season. Mix the maple syrup, paprika and garlic granules.
step 2
Bake the mushrooms for 15-20 minutes or until golden on the bottom, then carefully turn all of the slices over, brush with the maple syrup mix and cook for 5-10 minutes more or until dark brown and crisp, but still with a little bend.
step 3
To make the vegan mayo, put the ingredients in the bowl of a small food processor with some seasoning and whizz until really smooth.
step 4
Assemble the MBLTs by spreading the mayo inside the baguette and layer up with the tomatoes, lettuce and mushroom ‘bacon’. Cut into 2 and serve.