Veggie Bacon BLT with Homemade Guacamole

Description

This vegan recipe by Chef Dan Eaton pairs the basic BLT sandwich with SoyBoy's crispy organic Veggie Bacon and a simple homemade guacamole spread.Hint: There are no exact amounts for this..... it's up to you how many sandwiches you’re making. Use whole grain bread if you want to and use sliced ripe avocado instead of making guacamole.

Servings:

Instructions

  1. Carefully slice the ripe avocados in half lengthwise, carefully remove the pits and use a spoon to scoop the flesh into a mixing bowl.
  2. Add the minced garlic, lime juice and salt to taste and use a fork to mash it up.
  3. Cook as many slices of veggie bacon as you like in a large, heavy bottomed nonstick pan in a tiny bit of vegetable oil. Carefully flip the bacon over, after browning the first side (adding a little more oil if you need to) and, once the second side has browned, take it out of the pan to rest on a clean plate.
  4. Toast the sliced bread for more texture if you like, then spread a little guacamole over each slice of bread and top half of the slices with crispy bacon, some sliced tomato and lettuce and finish with the remaining slice of guacamole topped bread. If large enough, slice each sandwich in half crosswise to serve.

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Cast Iron Skillet Baked Beans with Veggie Bacon

Description

SoyBoy Organic Veggie Bacon adds a savory twist in this vegan recipe for cast-iron skillet baked beans created by Chef Dan Eaton.

Servings: 8

Instructions

  1. Add 1 Tbs. vegetable oil to the skillet on medium to medium high heat. Add 7-8 slices of veggie bacon and carefully cook to crisp on both sides. You may need to add a little more oil as needed and adjust the heat down a bit as the skillet continues to heat up.
  2. While you’re keeping your eye on that, peel and dice 1 cup of onion and peel, mince the large clove of garlic and drain the beans through a strainer, reserving the liquid to add a bit to the skillet as needed.
  3. Take the bacon out of the skillet when crisped on both sides.
  4. Add a little more vegetable oil and sauté the onion to soften, stirring occasionally. Then add the garlic, cook that along for 30 seconds or so, and then add the 28-ounce can of vegetarian baked beans, add the two 15-ounce cans of drained beans, add approx. 1/3 – 1⁄2 cup reserved liquid, 1⁄2 cup barbecue sauce and 1 generous Tbs. mustard and bring it up to a simmer.
  5. Stir that occasionally as it is gently cooking along and thickening up.
  6. While that’s happening, crumble the cooked veggie bacon. Once the beans have thickened up, crumble the veggie bacon over the top and serve.

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Caramelized Brussels Sprouts With Veggie Bacon

Description

This rustic side dish recipe brings the best out of brussels sprouts by caramelizing and adding crispy SoyBoy organic tempeh Veggie Bacon.Hint: Try to keep the sprouts cut side down against the pan – they’ll brown better that way.

Servings: 6

Instructions

  1. Use a large nonstick pan on medium heat to sauté 6 slices of veggie bacon in a little vegetable oil until nicely browned on both sides. Remove to a clean plate.
  2. Use a paring knife to trim the stem end of each brussels sprout (and remove some of the larger, looser leaves if you like) and cut each one in half, if small, or into quarters, if large, through the core.
  3. Once the bacon is out of the pan, add another splash of vegetable oil add the sliced brussels sprouts, turn the heat to medium-high and cook to brown and soften the sprouts, stirring occasionally. Add more oil if you need to as you’re cooking the sprouts and, once they’re tender, crisp and lightly browned, add the diced onions and continue to cook until the onions have softened and the sprouts are nicely caramelized.
  4. At that point, add a dollop of grainy Dijon mustard, add a small splash of apple cider vinegar, season to taste with salt and pepper, add the chopped veggie bacon, toss everything to combine and serve.

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