The VLT

February 27, 2010


One of my vegan pet peeves, just to reiterate what I said in Recipes books I like, is that I don’t love recipes that try to mimic meat and fish with lots of rice cheese and tofu chicken and fake bacon. Why? If you aren’t going to eat the stuff, don’t pretend to eat the stuff. This is one exception. I used to love a BLT with really smokey, salty bacon so I’ve made up a vegan version that totally hits the spot when you are in the mood.

Here’s how I build it:

Toast two pieces of really nice multigrain bread (baguette also works well)

Spread veganaise on one piece

Spread some left-over Romesco Sauce from the Potato Chickpea Stew with Picada and Romesco Sauce on the other piece

Build some layers of Smoky Tofu Bacon (I get mine from the Big Carrot in Toronto which in turn comes from Ying Ying Soy Food), arugula or other greens, sliced tomatoes

Sprinkle with a little sea salt and pepper

Close it up between your two pieces of toast and serve with some sauerkraut on the side. Now that’s a really good lunch.

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2 Responses to “The VLT”


  1. […] This is a great recipe from Spain – Potato and Chickpea Stew with Picada and Romesco Sauce. It looks involved but it’s not hard. There are a number of steps but it’s all pretty easy and straightforward. Enjoy. Make double. Chin Chin. It’s from Deborah Madison‘s  Vegetarian Cooking for Everyone. (Oh, and I keep the extra Romesco Sauce for sandwiches and dips! It’s really good on the VLT.) […]


  2. […] This post was mentioned on Twitter by Hal, ilse daniel. ilse daniel said: RT @halibutron: The VLT « v:gourmet http://bit.ly/fSLyPK #vegan #recipe for people who used to like #BLT #sandwich es:) #food #TOfood… […]


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