Rice Paper BLT Stack with Avocado and Fresh Basil

This is a great recipe if you’re craving a little BLT action minus the meat and carbs.  To be clear, I’m not about to make some claim that faux bacon tastes just like real bacon…because it doesn’t and never will.  Don’t go into this recipe expecting that; just think of it as a meat-free alternative and take it for what it is.

I don’t have meat on hand very often, so this faux-bacon recipe has been a great way to satisfy my  weekend BLT pangs while still offering a load of healthy vegetables and that satisfying bacon-like crunch!

Rice Paper Bacon (adapted from Yup, it’s Vegan)

  • 2 sheets rice paper
  • 1 tablespoon liquid smoke
  • 2-3 tablespoons agave syrup
  • 4 tablespoons vinegar
  • 4 tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon nutritional yeast (optional)
  • 1 tablespoon vegetable oil
  • 1 pinch smoked paprika
  • Fresh ground pepper

Preheat the oven to 400 degrees.  In a small bowl whisk together all of the ingredients (except the rice paper) and pour the marinade onto a wide and shallow plate.  Take one whole sheet of rice paper and place in the marinade until soft; be sure both sides are completely saturated and then transfer the rice paper to a baking sheet lined with parchment paper.  Repeat this process for the second sheet of rice paper and stack it directly on the first sheet.  Using kitchen shears cut the rice paper stack into long, wide strips.  Dab the strips with a bit more marinade, season with fresh ground pepper and bake for about 5 to 10 minutes or until crisp and nicely browned.

Rice Paper BLT Stack with Avocado and Fresh Basil

  • 1 bunch pea shoots
  • 1 avocado
  • 1 large tomato
  • 1 tablespoon arugula sprouts
  • 3-4 fresh basil leaves
  • 4-6 slices rice paper bacon
  • 1 tablespoon mayonnaise
  • 1 tablespoon skim milk
  • 1 teaspoon garlic salt
  • Fresh ground salt and pepper

In a small bowl, whisk together the mayonnaise, milk and garlic powder.  Season with salt and pepper to taste and refrigerate until ready to use.  Slice the tomato into thick rounds and fan out on a large plate, top with thin slices of avocado.  Place a generous amount of pea shoots, fresh basil and faux bacon in between the tomato slices, alternating as desired.  Garnish with arugula sprouts and a drizzle of the creamy garlic dressing.  Season with additional salt and pepper or chili flakes (if desired) and enjoy!

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