Meat-free BLT sandwich
Serves: 1
Prep time: 30Total time: 
Photograph by Stuart West
Meat-free BLT sandwich
Try our veggie twist on a BLT sandwich. For the best “facon”, use ripe bananas with brown spots, which will add sweetness. If you can, opt for organic fruit to avoid the heavy use of pesticides on the skin
Serves: 1
Prep time: 30Total time: 
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Nutritional information (serving )
Calories
537Kcal
Fat
27gr
Saturates
2gr
Carbs
64gr
Sugars
21gr
Fibre
5gr
Protein
9gr
Salt
5.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- skins of 2 small ripe bananas
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 garlic clove, finely crushed
- ½ tsp smoked paprika
- pinch of smoked sea salt
- 50g vegan mayonnaise
- 1 tsp red miso paste
- 1 medium tomato
- 1 tsp olive oil
- 2 slices good-quality white bread, lightly toasted
- a few iceberg lettuce leaves
Step by step
- Remove the stalk from the banana skins and, using a small sharp knife or teaspoon, carefully scrape away and discard any flesh still on the skin.
- In a bowl, combine the soy sauce, maple syrup, garlic, paprika and smoked salt. Add the banana skins, turning to coat in the mixture, and leave to marinate at room temperature for at least 2 hours.
- Combine the mayonnaise and miso paste in a bowl. Thickly slice the tomato – you’ll need 4-5 slices.
- Brush a large non-stick frying pan with the oil and place over a medium-high heat. Once hot, shake the marinade off the skins and add to the pan in a single layer. Cook for 5-6 minutes, turning every minute or so and brushing with any marinade left in the bowl, until darkened spots appear, and the skins begin to caramelise. Transfer to a plate.
- To assemble the sandwich, spread the miso mayonnaise over one side of each slice of toast. Top one slice, mayo-side up, with the banana ‘bacon’, tomato and lettuce. Season with black pepper, top with the remaining slice of toast, mayo-side down, and halve.
