Can I prepare VEGETARIAN BLT WITH PULLED PORK AND CRISPY 'FACON' in advance?

If you want to prepare the vegetarian BLT with pulled pork and crispy 'facon' in advance, there are a few things to keep in mind: Bread: It's best to add the bread just before you eat the sandwich to prevent it from getting soggy. However, you can prepare the bread by toasting or grilling it and keeping it separate. Pulled pork substitute: If you are using a vegetarian pulled pork substitute, such as pulled jackfruit or pulled mushrooms, you can prepare this in advance and store it in the refrigerator. Warm it up just before you assemble the sandwich. 'Facon': If you are using vegetarian 'facon' or other meat substitutes, you can prepare these in advance and fry them crispy. Store them in an airtight container at room temperature until you make the sandwich. Sauce and vegetables: It's best to add the sauce and vegetables fresh just before you eat the sandwich to ensure they stay fresh and crunchy. By preparing and storing the components of the vegetarian BLT separately, you can quickly and easily assemble the sandwich when you want to serve it. This way, you maintain the best texture and flavor of the different ingredients.

How do I get eggplant bacon ('facon') really super crispy?

The secret to perfect eggplant bacon lies in the slicing and the patience in the oven. Absolutely use a mandoline to cut paper-thin slices. Bake them slowly at a low temperature ($120^\circ\text{C}$). The longer they dry in the oven, the crispier and more intense they will become. Keep a close eye on them at the end so they don't burn!

Which mushrooms are best for vegetarian pulled pork?

Oyster mushrooms are the absolute king here. Their meaty texture makes them very easy to tear or cut into fine strips. When you fry and caramelise them with tamari and hoisin sauce, they get the exact juicy texture of real pulled pork.

Is this recipe completely veganizable?

Definitely! This recipe is already virtually vegan. Just make sure you use a vegan Worcestershire sauce (some brands contain anchovies) and opt for an egg-free mustard or vegan mayonnaise on your bagel.

What's the best way to pack this bagel for lunch?

This vegetarian BLT is just as delicious cold as it is warm! To prevent your bagel from getting soggy on the go, you can first spread the mustard on the bagel and 'shield' it with the lettuce leaves. Only then add the juicy pulled pork and tomato. Wrap the bagel tightly in reusable beeswax wrap or baking paper and place it in a well-sealing lunchbox.

Vegetarian BLT with pulled pork and crispy 'Facon'

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60min

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Next Level

This vegetarian BLT isn't just any sandwich; this is pure comfort food on a bagel! We swap out the classic bacon for crispy 'facon,' super-crunchy eggplant bacon bursting with umami.

But we don't stop there. We make this bagel extra loaded with juicy, meaty pulled oyster mushroom 'pork.' Together with fresh avocado, tomato, and a spicy mustard sauce, this is a vegetarian recipe that will even silence the biggest meat lovers. Easy to make, healthy, and incredibly delicious.

This vegetarian BLT isn't just any sandwich; this is pure comfort food on a bagel! We swap out the classic bacon for crispy 'facon,' super-crunchy eggplant bacon bursting with umami.But we ...

Ingredients

What do you need?

Quantity: 4P

4 bagels or hamburger buns of your choice

Facon aka crispy eggplant bacon
1 eggplant
1 tbsp peanut oil
1/2 tbsp tamari
1 tbsp Worcestershire sauce
1/2 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 tbsp agave syrup
1/2 tsp curry powder

Pulled pork
500g chanterelle mushrooms or oyster mushrooms
1 tbsp parsley powder
1 tsp garlic powder
2 tbsp tamari
1 tsp chili flakes
Juice of 1 lime
1 tbsp hoisin sauce

Finishing touch
2 large tomatoes
2 butter lettuce
1 avocado
2 tbsp mustard
1/2 sweet onion

4 bagels or hamburger buns of your choice

1 eggplant
1 tbsp peanut oil
1/2 tbsp tamari
1 tbsp Worcestershire sauce
1/2 tsp smoked paprika
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 tbsp agave syrup
1/2 tsp curry powder

500g chanterelle mushrooms or oyster mushrooms
1 tbsp parsley powder
1 tsp garlic powder
2 tbsp tamari
1 tsp chili flakes
Juice of 1 lime
1 tbsp hoisin sauce

2 large tomatoes
2 butter lettuce
1 avocado
2 tbsp mustard
1/2 sweet onion

Preparation method

How do you make this?

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Cut off the crown of the eggplant and slice it in half.

Use a mandoline to slice it super thin.

Place the slices on a baking sheet lined with parchment paper next to each other.

Mix all the ingredients for the eggplant in a bowl.

Once well mixed, brush all the slices with the mixture.

Set your oven to 120°C for at least an hour depending on the thickness.

The longer you leave the eggplant in the oven, the crispier it will become and the flavor will be even more intense.

Slice the mushrooms into thin slices, then into thin strips.

Add 2 tbsp of peanut oil to the pan and sauté the mushrooms in the oil.

Make a mixture of all the ingredients and spices for the pulled pork in a jar.

Mix it with the mushrooms in the pan and continue to cook. The longer you cook it, the more intense the flavor and darker the color.

Slice the tomato and avocado, and the onion into rings.

Slice the bagels open and spread them with mustard, first spreading some mustard on the bottom and cut side of the bagel, then layer the lettuce leaves on top followed by the pulled pork, tomato, avocado, onion, and vegetarian bacon. Press down with the lid.

Wrap it up or place it in a lunch box that seals well so it doesn't fall apart.

You can eat it warm or cold.