This easy to throw together twist on the classic version is amped up a few notches with a fresh summery surprise. You’ll never go back to the old boring version once you’ve tried this vegan BLT with coconut bacon and fresh sliced peaches!
This is a cookbook review written by me on behalf of Jackie Sobon, for which I received a free copy of the book. All the opinions and text are my own.
This amazing recipe comes from a new book from a fabulous friend, Jackie Sobon of Vegan Yack Attack. Her newest masterpiece, Vegan Yack Attack On The Go, is her second book and just as incredible as the first. Jackie is super talented, with a taste for putting together ingredients like you’ve never seen. I have personally tried her food (we are both in southern California) and it is beyond delicious.
Vegan BLT like OMG
When looking through this book trying to decide what recipe to share, I came across the page for this vegan BLT and was like…peaches? Hmmm. I LOVE peaches. Like obsessed. But in a sandwich? I was intrigued. Then I tried it, and just about died. I knew I must share with you all!
Jackie once again has thrown together flavors you wouldn’t typically think of. I adore her creativity (not to mention her incredible photography skills throughout this book), and I love love how she paired this sandwich together. Smoky bacon like flavor with sweet peaches, is the ultimate combo you never knew you needed.
This sandwich is also so easy to throw together, especially in the middle of the crazy summer days here with 3 monsters running around. I mean, I can only eat PB&J for so long people. This fancy feeling lunch is just what I needed!
- Mix coconut bacon ingredients in a bowl.
- Spread on parchment and bake. This takes a total of 10 minutes.
- Make sandwich by layering bread with coconut bacon, lettuce, tomato, peaches and mayo.
- Devour. Or bring on the go. But I couldn’t wait. Sorry.
Vegan Yack Attack on the Go
The thing about Jackie, is that she doesn’t do anything short of amazing. So when she said, “Hey, want to review my book?” it took me all of 10 seconds to throw my hand up and say HECK YES! Not only is she one of the most talented photographers I know, she is also one of the most creative. And to top it off, she is just a really awesome person. I have had the pleasure of hanging out with her, and she cracks me up every time!
This book has some serious goodness in the chapters. I love the topics she covers, like “Prep Ahead Recipes,” “Lunch Box Stuffers,” and “Bulk Cooking.” All with recipes you’ll want to make over and over. A few that stood out to me were the Creamy Berry-Full Polenta, Sheet Pan Squash Tacos, Cauliflower Curry Grill Packets, and Vanilla Chip Buckwheat Bars (photos courtesy of Jackie).
So go make this mouthwatering recipe (which fyi my most picky child devoured right after I finished photographing it)!
Vegan Coconut Bacon BLT with Sliced Peaches
- 8 slices sourdough bread , or use gluten free if necessary
- 5 tablespoons vegan mayo , soy free if necessary
- 8 leaves green leaf lettuce
- 8 slices large tomato
- 1 cup sliced peaches
- ¾ cup Coconut Bacon (see recipe below)
- 1/8 teaspoon ground black pepper
Make coconut bacon:
- Preheat the oven to 350 F (180 C, or gas mark 4), and line a small baking sheet with parchment paper.
- In a mixing bowl, place the coconut flakes, maple syrup, liquid smoke, salt, onion powder, garlic powder, smoked paprika, and black pepper. Toss the mixture until everything is evenly coated, then spread it out in a single layer over the parchment paper.
- Bake for 5 minutes, stir the bacon around, and bake for an additional 5 minutes, or until the coconut bacon is amber brown. If not using right away, store in a tightly sealed jar in the refrigerator for up to 3 weeks. Let it reach room temperature once you take it out to use it.
Make the sandwich:
- Lay out the 8 pieces of bread, and spread roughly 2 teaspoons (9 g) of vegan mayo on one side of each slice.
- Layer 2 leaves of lettuce, 2 slices of tomato, ¼ cup (40 g) peach slices, 3 tablespoons (4 g) Coconut Bacon, and a pinch of black pepper on 4 of the slices.
- Then top with the remaining slices of bread.
- Serve, or wrap up for your lunch box!
- You can cut the fat by omitting the vegan mayo (I tried this using a little of my citrus cream sauce instead and it was incredible)
- You can also cut some fat by using less coconut bacon, adjust to your preference.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.