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Carrot Bacon Vegan BLT made on a gluten-free english muffin
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5 from 1 vote

Carrot "Bacon" Vegan BLT Sandwich

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Servings: 2 Sandwiches

Equipment

  • baking sheet pan & parchment paper

Ingredients

Carrot Bacon

  • 2 heaping cups carrot chips *equivalent to about ½ of a store-bought bag (this makes 2-3 BLT's depending on how much you prefer on your sandwich)
  • 1-2 tablespoons Queen Creek Olive Mill "Bacon" Olive Oil
  • ¼-1/2 teaspoon salt

For the sandwich

  • gf bread of choice
  • 1 ripe avocado, mashed & sprinkled with Everything But The Bagel Seasoning
  • sliced tomato of choice (beefsteak, hot house, or heirloom)
  • lettuce of choice (I love baby green leaf lettuce for the added crunch)

Instructions

  • Preheat the oven to 425° and line a baking sheet with unbleached parchment paper
  • Add carrots to the baking sheet, seperating them so they aren't stacked on top of one another (this helps to ensure even baking)
  • Drizzle with bacon olive oil and then sprinkle with salt
    *The measurements above are to use as a guide, use enough oil to cover the carrots and salt to your liking
  • Place on the middle rack of the oven for 20-25 minutes or until the carrots are golden brown
  • When the carrots have roughly 5 minutes left, prepare the sandwich ingredients; slice the tomato, rinse and dry the lettuce, toast bread/english muffin. Finally, mash the avocado with a fork onto the toasted bread and top with a sprinkle of everything but the bagel seasoning.
    *I love to make these as open-faced sandwiches so I add avocado to both halves of the English muffin. If you're making a typical sandwich, only one side is necessary.
  • Remove carrots from the oven and assemble the BLT's as desired, enjoy!

Notes

Loved the recipe? Tried something new? Let me know in the comments below, I can't wait to hear your thoughts!