Vegan Bacon! + Epic B.L.A.T Sandwich

This is one of my absolute favorite new recipes! Along with eggplant being one of my favorite vegetables it is an even better alternative to 'plant based bacon'. I have never been a massive bacon person when i did eat meat and don't miss it at all but I wanted to post this for those who are looking to try out some vegetarian / plant based alternatives. Aubergine (eggplant) bacon is a healthier alternative to regular bacon and is also low in fat. You can bake or sauté it and is so tasty and crispy.

This is obviously not real bacon, (you have come to the wrong place if you are looking for real bacon - sorry!)  but it’s so good and a healthier alternative. Plus, it is much more affordable than tempeh bacon and store-bought vegan bacon where there is quite a few extra added ingredients and lets be real it’s so much cheaper!
Baking time may vary depending on the oven. If you can’t eat soy, add sea salt and some liquid instead, like water, more vinegar or even lemon juice.
This aubergine bacon can be used  as a snack, for breakfast, to make a sandwich like I have done below, salads, pizza or pasta. 
  • 1 medium aubergine (eggplant)
  • 2 tbsp tamari or soy sauce (or water with salt or lemon juice)
  • 2 tbsp agave or maple syrup
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tbsp apple cider vinegar
  • 2 tsp liquid smoke (optional)
  • 2 tsp smoke paprika
  • 1/8 tsp ground black pepper


1.   Preheat the oven to 150ºC and line one (or two) large baking paper sheets. 

2.   If you use oil, just mix all the ingredients (except the eggplant) in a large mixing bowl. If you use tahini, blend all the ingredients in a blender until smooth and then pour the mixture into a large mixing bowl.

3.   Slice an aubergine (egg plant) in half lengthwise, the thinner the strips the better to crisp up. 

4.   I prefer to dip them in the sauce, it’s simpler and works great. But if you want to use a baking brush that is fine. Then wipe it off a little bit the excess.

5.   Place the slices onto the baking sheet and bake for 45 minutes for one side and another 45 minutes for the other side. The eggplant slices are crispier when they’re cool. If you prefer a simpler alternative, just crisp the bacon slices for both sides in a frying pan with some oil until they’re golden brown and crispy. Or if you are lucky enough to have one why not try them in an Air Fryer. 

6.    Store the eggplant bacon in a sealed container in the fridge for up to 5 days.

Sandwich &  Fillings
  • Avocado 
  • 'Bacon'
  • Lettuce
  • Tomato 
  • Bread / Bagel 
Grab some bread or like I did a toasted bagel (highly recommend!) pop some avocado on the bottom then add the lettuce, tomato and 'bacon'. Build your sandwich as high as you can! and ENJOY!
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @inyourstridefitness on Instagram and hashtag inyourstridefitness. I’d love to see what you cook!
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