Or a CBAL–f*ck I ran out of T.
TBH, add tomato to this. I make this sandwich at least once a month and god I love tomato on it…but some how (huuuuuubz) I’m out of tomatoes. This is different from the rice paper bacon in texture and flavor. I prefer for a sandwich the coconut version.
What you need to make the B with a C:
-1 cup unsweetened coconut flakes
-1 tsp. balsamic vinegar
-1/2 tbsp. maple syrup
-1 tbsp. tamari
-1/4 tsp liquid smoke
-1/4 tsp smoked paprika
-1/4 tsp garlic powder
-2 slices of whole wheat bread (vegan of course)
-1 slice of daiya swiss cheese (optional)
-dash of salt and pepper
-1 tbsp. vegan mayo
-Slices of tomato you would normally have if it wasn’t your partners favorite food.
*This is enough “bacon” for 4 sandwiches*
In a small bowl whisk together the tamari, maple syrup, liquid smoke, smoked paprika, garlic powder, and balsamic vinegar. Then add the coconut flakes and coat thoroughly.
On a sheet of parchment paper (on a baking sheet duh) spread out the coconut bacon. Cook at 350 degrees f for 15 mins.
To prep your other ingredients while the bacon cooks, slice and fan out the avocado. Then season to taste with salt and pepper.
Once the bacon is done let it sit for about 5-10 minutes to cool and harden a bit.
Once cooled assemble your sandwich, slather the mayo on the bread (that’s what she said), stack the lettuce, bacon, avocado, and invisible tomato.
Then enjoy! Package up the rest of the “bacon” in the fridge for up to two weeks:)
Happy Saturday y’all!