If you had to select the single most critical component of a BLT, I hope it would be the juicy peak season tomato. Hands down — mayonaised tomato juice dripping from them — that’s my vote. The other elements are perfectly paired, and serve to enhance the tomato for sure. You need the fatty salty crisp of the bacon, creamy mayo and the cooling crunch of the lettuce. You also need something to contain it all - perhaps toasted sourdough, sandwich bread or a wrap.
Why is this vegetarian so excited to eat a BLT? Because the bacon is made from smoky shiitake mushrooms and the mayo is from cashews. But really because he LOVES tomatoes.
My Shiitake Mushroom “Bacon” Lettuce and Tomato with homemade Cashew Mayo on a Collard Green Wrap is the summer recipe for those who need alternatives to the traditional elements of the BLT but still want to celebrate the tomato. Of course you can mix and match these elements - try a vegan or vegetarian version on your favorite bread or work your usual bacon into a collard wrap to keep it gluten free. Bottom line is, you have options and don’t have to skip the BLT this summer. Just don’t replace the tomato.
A note on tomatoes: If you’ve only ever had a BLT with a supermarket tomato, you haven’t had a BLT. If you don’t garden, get yourself a farm fresh locally grown beauty. Try an heirloom variety or a beefsteak. Branch out beyond the usual red and try a golden Azoychka or Cherokee purple. Treat them delicately and do not refrigerate.
Full recipe follows photographic guide.
Step 1: Make the Shiitake Bacon
Step 2: Assemble Your Plant Based Gluten Free BLT
Plant Based Gluten Free BLT
Serves: 4-6
What You Need:
10 ounces shiitake mushrooms, stems removed, very thinly sliced (if purchasing with stems on, you need about 1 pound of mushrooms, remove stems, then thinly slice), about 4 loose cups
⅓ cup olive oil
1 teaspoon smoked salt
12 large collard greens
2 medium extra ripe local tomatoes
kosher salt or sea salt
freshly cracked black pepper
8-12 pieces lettuce, I like Butterhead, Boston, Bibb, Romaine or any green leaf lettuce
¼ cup Plant Based Cashew Mayo
What You Do:
Make the shiitake bacon: Heat oven to 350 degrees for convection (preferred) or 375 degrees for conventional oven.
In a bowl, drizzle olive oil over the sliced shiitake mushrooms. Use tongs to toss.
Spread mushrooms in a single layer on a baking sheet. Sprinkle evenly with smoked sea salt. Toss again with tongs and spread out in a single layer.
Bake for 10 minutes. Remove from oven. Toss with tongs. Return to the oven and bake for another 10 minutes or until crispy. If they are still not crispy, bake in 5 minute intervals until done, checking and tossing frequently to ensure they do not burn.
Remove from oven and drain on paper towels.
Prepare the collard wraps: With a sharp knife, remove the thick stem from the center of each collard leaf. (You can do this before or after steaming or blanching).
Steam: Set a vegetable steamer basket inside of a medium pot. Add water to just below the steamer basket and bring to a boil. Lay 2-3 collard leaves in the steamer basket. Sprinkle each with a pinch or two of kosher salt. Cover with lid and steam for 30 seconds. Flip the leaves over and steam another 30 seconds. Remove and cool.
Blanch and Shock: Prepare an ice bath in a large bowl. Bring 6 quarts of water to a boil. Add 2 tablespoons of salt. Add the prepared collard leaves. Boil for 1 minute. Immediately transfer to the ice bath. Shock for 30 seconds. Drain.
Pat the leaves dry with a clean kitchen towel or paper towels.
Assemble your Plant Based Gluten Free BLT: Arrange two leaves overlapping in opposite directions so that they form a large oval. Slather the collard greens with cashew mayo. In the middle, layer 2-3 tomato slices and season with freshly cracked black pepper and salt. Add 2 pieces of lettuce and about 2 tablespoons of the shiitake bacon. Fold in the sides of the collard green leaves so that they come up and over the fillings. Pull the bottom (part of leaves closest to you) up and over the filling and roll the bundle away from you. Eat immediately or seal together with toothpicks and slice in half.