There’s a joke that vegans can make bacon out of anything, and we do—anything from mushrooms to coconut and even seaweed. Dulse is reddish-brown seaweed that grows in the northern Atlantic and Pacific. Like all sea veggies, it’s a good source of vitamins and minerals, and it’s high in protein by weight. When toasted, it takes on the texture of bacon. Here, we crumble it and stuff it into a pita for a plant-based spin on the BLT!
Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
BLAT (Bacon, Lettuce, Avocado & Tomato) Pitas [Vegan]
Serves
4
Cooking Time
20
Ingredients You Need for BLAT (Bacon, Lettuce, Avocado & Tomato) Pitas [Vegan]
- 2 teaspoons coconut oil (OF: omit)
- 1/2 cup (10 g) dulse, picked through and separated
- Few drops liquid smoke
- Salt and black pepper
- 2 avocados, sliced
- 1/4 cup (5 g) chopped cilantro
- 2 scallions (white and light green parts), sliced
- 2 tablespoons lime juice
- Four 8-inch (20 cm) whole-wheat pitas
- 4 cups (115 g) greens (mixed baby greens or chopped romaine)
- 4 plum tomatoes, sliced
How to Prepare BLAT (Bacon, Lettuce, Avocado & Tomato) Pitas [Vegan]
- Place a large cast-iron skillet over medium heat. Once it’s warm, add the coconut oil, then the dulse and liquid smoke. Toss to combine.
- Cook, stirring often, until the dulse is crispy, about 5 minutes. Remove from the heat and season with pepper to taste.
- Mash the avocado with cilantro, scallions, and lime juice. Season with salt and pepper to taste.
- Slice the pitas in half and toast lightly. Gently open them, and divide the avocado mixture evenly into all 8 halves.
- Divide the greens, tomatoes, and dulse evenly among the pitas and serve.
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About The Author
Matt Frazier and Stepfanie Romine
See My Recipes Matt Frazier is a vegan ultramarathoner, founder of the No Meat Athlete movement, and author of No Meat Athlete. He lives in Asheville, North Carolina.
Stepfanie Romine is a writer, yoga teacher, and health coach who has lived and cooked on three continents. She lives in Flat Rock, North Carolina.
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