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Fried Green Tomato Vegan BLTs! Crispy, faux-fried green tomatoes with vegan bacon and jalapeno-lime spread. | www.delishknowledge.com

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Fried Green Tomato Vegan BLTs! Crispy, faux-fried green tomatoes with vegan bacon and jalapeno-lime spread. | www.delishknowledge.com

Fried Green Tomato Vegan BLTs

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: sandwich, lunch, vegan, green tomato

Description

Fried Green Tomato Vegan BLTs! Crispy, faux-fried green tomatoes with vegan bacon and jalapeno-lime spread.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: sandwich, lunch, vegan, green tomato
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: sandwich, lunch, vegan, green tomato
Scale

Ingredients

  • “Fried” Green Tomatoes:
  • 2 large green tomatoes
  • 1 1/2 cups plain soy milk (or milk of choice)
  • 1 1/2 cups fine cornmeal
  • 1/4 cup all-purpose flour (or gluten-free flour, if needed)
  • 1/2 teaspoon cane sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon finely ground fresh pepper
  • Lemon Jalapeno Mayo:
  • 1/3 cup mayo (I used Carefully Crafted vegan mayo)
  • 1 jalapeno pepper, deseeded and finely chopped
  • 1 tablespoon fresh lemon juice
  • pinch salt/pepper
  • 8 slices whole-grain bread, toasted
  • 8 slices vegan bacon (I’m obsessed with Benevolent Bacon Hickory & Sage by Sweet Earth)
  • 8 slices crispy lettuce (butter lettuce or romaine)

Instructions

  1. Make the fried green tomatoes: Preheat the oven to 450 degrees F. Place the milk in a shallow bowl. Whisk together the cornmeal, flour, sugar, basil, salt and pepper in a separate shallow bowl.
  2. Line a baking sheet with a cooling rack.
  3. Dip the green tomato slices into the milk and then press into the cornmeal mixture, covering all sides. Place on cooling rack on top of baking sheet.
  4. Continue with rest of tomatoes and place the baking sheet in the oven. Bake for 10 minutes, flipping once, or until golden-brown and crispy.
  5. Remove from oven and let cool slightly.
  6. While the tomatoes are cooking, whisk together the ingredients for the mayo. Season to taste and set aside.
  7. Heat a cast-iron skillet over medium heat and add the bacon. Cook for 2-3 minutes, or according to package directions until crispy and heated through.
  8. Assemble the sandwiches! Divide the mayo among the toasted bread. Top with bacon, tomatoes slices, and lettuce. Add a pinch of freshly ground pepper, then top with remaining bread. Slice and serve!

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