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Even if you aren’t vegan, this sandwich will make your taste buds dance! Eat this. It’s a much lower calorie alternative than bacon and you are getting mega health benefits. What could be better?

Portobello Mushroom BLT Sandwich [Vegan, Gluten-Free]

$2.99
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Serves

2

Cooking Time

10

Ingredients You Need for Portobello Mushroom BLT Sandwich [Vegan, Gluten-Free]

Portobello Mushroom Bacon:
  • 1 thinly sliced portobello mushroom (crimini will also work)
  • 3 tsp liquid smoke
  • 2 tbsp coconut aminos (see notes)
  • 1 tbsp maple syrup
  • 1 tbsp molasses (or more maple syrup, molasses adds darker notes)
  • 1/4 tsp onion powder
  • 1/4 tsp salt (or to taste)
  • 1/8 tsp chili powder (or 1/4 tsp for more spice)
  • 1/8 tsp garlic powder
  • 1/8 tsp clove
Whipped Mayo:
  • 3 tbsp vegan mayo
  • 1 tsp dry mustard powder
Toppings:
  • 1 tomato
  • 2-4 romaine lettuce leaves
Bread:
  • 2 slices of your favorite bread, toasted

How to Prepare Portobello Mushroom BLT Sandwich [Vegan, Gluten-Free]

  1. Mix all of the ingredients for the portobello mushroom bacon except for the first ingredient (the mushrooms). Stir well and set aside.
  2. Lay the sliced mushrooms into a skillet and pour the bacon flavor mixture over the bacon.
  3.  Cook on each side for 3-5 minutes until the mushrooms have cooked down to about half their original size or until the liquid has absorbed and browned on the mushrooms.
  4.  While the mushrooms are browning, mix your mayo and set aside.
  5.  Toast your Ezekiel bread (or bread of choice) and spread the mayo on each slice.
  6.  Thinly slice the tomato and layer the tomato and lettuce leaves on the bread. Then, top with bacon.
  7.  Enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

You can also use Braggs liquid aminos (slightly more bitter, but very tasty/flavorful) or soy sauce (eliminate added salt) in place of the coconut aminos. I prefer my bacon a little lighter. If you don’t have liquid smoke, use smoked paprika and add a little olive oil to the pan instead. This recipe is gluten-free so make sure the bread you choose is also if that's a concern.

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About The Author

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Michaell Johnson

See My Recipes

Nutrient-rich desserts with hidden healthy ingredients.

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.

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