My take on Gordon Ramsay's VEGAN BLT (gluten free, soy free)
Gordon Ramsay's viral vegan BLT but using all whole food plant based ingredients and making it completely soy free and gluten free. It does NOT disappoint!
Author: Justine Colbert
Recipe type: Gluten & Diary Free
Cuisine: American
Ingredients
- 3 pieces of rice paper, cut into 8 1½ in. strips
- ½ package of Pumfu, crumbed into bits
- FOR THE MARINADE:
- 2 tbs coconut oil
- 1 tbs avocado oil
- ¼ cup maple syrup
- 2 tbs nutritional yeast
- 3 tbs coconut aminos
- 1½ tbs garlic powder
- 1½ tbs smoked paprika
- ½ tsp sea salt
- 2 tsp paprika
- ¼ tsp cayenne (optional)
- FOR THE SANDWICH:
- 4 pieces of gluten free bread (for 2 sandwiches)
- 2 handfuls of arugula (drizzle of avocado oil and lemon juice: optional)
- 2 tomatoes (or 10 cherry tomatoes), sliced
- ½ avocado, sliced
- AVOCADO AOILI:
- ½ avocado, mashed
- 2 tsp avocado oil (optional)
- 2-3 tsp stoneground mustard
- 1 garlic clove, minced
- 1 tbs lemon juice
- ¼ tsp sea salt
Instructions
- In a large shallow bowl, start by combining all the marinade ingredients and mix until well combined. In a separate bowl, combine you Pumfu crumbles. I use my hands to break it apart into small bits. Spoon 4 tbs of marinade into your pumfu mixture and mix until well coated and set aside.
- Then place your rice paper strips into the remaining marinade for a few seconds on each side and place 4 down onto a baking sheet lined with parchment paper.
- Top each strip with some of the Pumfu crumbles.
- Marinate the remaining rice paper strips and top them onto the pumfu covered strips and gently press the sides down. Spray with avocado oil (optional)
- Bake at 380F for 10 minutes.
- Let the bacon cool and assemble your sandwich.
- Mix together all the avocado aioli ingredients into a bowl until smooth.
- Spread the aioli mixture onto toasted bread.
- Top with arugula, tomato, “bacon” and avocado.
- Enjoy!
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/veganblt/