Vegan BLT Sandwich

This easy vegan BLT recipe makes the most satisfying sandwich ever! 

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Not all BLT sandwiches are created equal. Some people opt for adding fried green tomatoes, avocado, or even a fried egg on top. While others like to stick to the traditional version.

My easy vegan version, uses grilled Portobello mushrooms as the “bacon” to give this sandwich a serious punch of flavor. I also opted for gluten free bread, and vegan mayo to make this dish completely vegan friendly.

Even if you’re not vegan, you will love this healthier version of the classic American sandwich.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

The secret to creating a delicious vegan BLT Sandwich is marinating the mushrooms, as long as possible. (I let mine go anywhere from 4-24 hours.) The marinade creates that addicting smoky, sweet flavor that will keep you coming back for more.

What Ingredients do I need for a P.L.T (Portobello Lettuce Tomato) Sandwich?

  • 2 Portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise
This easy vegan PLT recipe makes the most satisfying sandwich ever!

How to cook the mushroom “Bacon”:

I prefer to grill my mushrooms. Simply, cook for about 8-10 minutes on each side, until they are tender and have yummy grill marks.

You can always cook in a skillet or in the oven at 400 degrees for about 15 minutes.

Once mushrooms are cooked, remove from grill and cut into strips.

This easy vegan PLT recipe makes the most satisfying sandwich ever!

Switch up your BLT game with this recipe for an PLT Sandwich. Juicy mushrooms, fresh tomatoes and crunchy lettuce all makes this BLT sandwich the ultimate sandwich!

Vegan BLT

Ingredients

  • 2 portobello mushrooms, stems removed
  • 1/4 cup olive oil
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp pepper
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp balsamic vinegar
  • 1 large tomato
  • Lettuce of your choice
  • Bread of your choice
  • Vegan mayonnaise

Instructions

  1. Marinate portobello mushrooms in olive oil, garlic salt, onion salt, pepper, worcestershire sauce, balsamic vinegar in dish for anywhere from 4 hrs- 24 hrs
  2. Grill mushrooms for about 8-10 minutes on each side, depending on heat of the grill
  3. Once mushrooms are cooked, remove from grill and cut into strips
  4. Spread vegan mayo on toasted bread, add lettuce, tomatoes, and sliced mushrooms
  5. Enjoy!
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http://www.thehealthyhomecook.com/plt/

Originally posted at The Healthy Homecook

Oven Baked Cod Sandwich

Oven Baked Cod Sandwich- A delicious fish sandwich piled high with fresh slaw and a lime aioli sauce. Perfect for a quick weeknight dinner.

Baked Cod Sandwich- A delicious fish sandwich piled high with fresh slaw and a lime aioli sauce. Perfect for a quick weeknight dinner.

This restaurant-quality blackened fish sandwich is oh-so easy. It may be deceiving at first glance, but rest assured, you can whip up this up in no time!

WHY COD?

I prefer to use cod in this recipe for a slew of reasons:

  • Cod tends to be a meatier fish, making it perfect for sandwiches.
  • It has a flaky, white flesh.
  • A mild flavor.
  • Although lower in omega-3s than fatty fish, cod can still be part of a healthy diet
Baked Cod Sandwich- A delicious fish sandwich piled high with fresh slaw and a lime aioli sauce. Perfect for a quick weeknight dinner.

Seriously y’all, this is so simple and so tasty! And did I mention, much healthier than the typical “fried” fish sandwich?

WHAT SEASONINGS DO I NEED?

The blackening seasoning for this recipe is made of 3 simple ingredients.

  • 1 Tbsp Season All
  • 1 tsp garlic salt
  • ½ tsp smoked paprika

It’s gives the perfect amount of kick to your fish sandwich!

Baked Cod Sandwich- A delicious fish sandwich piled high with fresh slaw and a lime aioli sauce. Perfect for a quick weeknight dinner.

Start by preheating the oven to 400 degrees F.

In a small bowl, combine Season All with garlic salt and smoked paprika. 

Rub the dry ingredients onto the cod filets.  Place on a baking sheet and bake for approximately 12-15 minutes. 

While the fish is cooking, stir together 1/4 cup of mayo and the juice of 1 lime.

When you are ready to build your sandwiches, spread a small amount of the mayo onto the bottom burger bun (or preferred type of bread).  Top with fish and slaw.

Baked Cod Sandwich- A delicious fish sandwich piled high with fresh slaw and a lime aioli sauce. Perfect for a quick weeknight dinner.

This Oven Baked Cod Sandwich is fresh, juicy and smoky. In other words, it’s your new favorite weeknight dinner!

Oven Baked Cod Sandwich- A delicious fish sandwich piled high with fresh slaw and a lime aioli sauce. Perfect for a quick weeknight dinner.

Baked Cod Sandwich

Ingredients

  • 4 cod filets
  • 4 burger buns (or preferred)
  • 1-2 cups slaw mix
  • 1/4 cup mayo
  • 1 Tbsp Season All
  • 1 tsp garlic salt
  • 1/2 tsp smoked paprika
  • 1 lime

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, combine Season All with garlic salt and smoked paprika. 
  3. Rub the dry ingredients onto the cod filets.  Place on a baking sheet and bake for approximately 12-15 minutes. 
  4. While the fish is cooking, stir together mayo and juice of 1 lime.
  5. When you are ready to build your sandwiches, spread a small amount of the mayo onto the bottom burger bun.  Top with fish and slaw.

Originally posted at The Healthy Homecook

Quick Ramen Bowl

by Heather Harris Brady

Happy Thanksgiving week everyone! This is my favorite holiday of the year because it involves nothing more than cooking and eating – what could be better? If you’re looking for Thanksgiving recipes, check out my previous cook-along post. Otherwise, we’re going to jump into a new recipe today.

As much as I love the holiday, after it’s over I usually crave something really spicy. This quick ramen bowl fits the bill nicely.  I’m not going to pretend it’s traditional, instead think of it as homecooked fast food. (Click here if you want to try more traditional ramen.)

You do need good broth for this, so if you plan ahead you can make a lovely broth from Thursday’s leftover turkey trimmings (or vegetables). I’ve used turkey, chard, carrots here, but you can use any protein or vegetable combo that suits your fancy. It’s a very flexible recipe, and especially great if you need to fight off a cold.

Quick Ramen Bowls, Makes two large servings

  • 5 c. broth (any kind, I’m using chicken broth)
  • ¾ c. carrots, sliced in very thin coins
  • 2 c. swiss chard, cut in ribbons
  • ½ c. protein (I’m using ground turkey, but you could use tofu or already cooked meat)
  • 1 pkg. ready-to-use udon noodles
  • 1 t. minced garlic
  • 1 t. fresh ground gingerroot
  • Garlic-chili paste to taste
  • Two soft-yolk boiled eggs, peeled

Put the broth in a saucepan over high heat and reduce down quickly to four cups. Taste. Most broth is on the weak side, so if reducing didn’t increase the flavor enough you can boost it with some bouillon (such as Better than Bouillon). Sometimes I use a splash of sherry or tamari.

Add the garlic, ginger, and carrots. Simmer for another five minutes. While the soup is simmering, divide the noodles between two bowls and put a spoonful of garlic-chili paste in the middle.

Add the carrots and simmer five minutes.

If you’re using raw minced meat, add it now and simmer five minutes. If you’re using cooked meat or tofu, add it now and simmer two minutes.

Add your ribbons of swiss chard, simmer another two minutes.

Spoon the vegetables and protein over the noodles in the bowls, then divide the broth between them.

Slice the eggs in half and nestle them on top. Serve with fresh cilantro and additional garlic-chili paste on the side.

 

Originally posted at MidWestern Farm Girl