The MBLT vegan sandwich
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 small baguette, sliced open
- 6 cherry tomatoes, halved
- a few small leaves lettuce, roughly shredded
VEGAN MUSHROOM 'BACON'
- 4 flat mushrooms, cut 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
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.