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Ranch dressing on a BLT takes it to the max but don't forget to toast the bread so it doesn't become soggy. Or you can even put the dressing between the veggie layers instead of next to the bread. The ranch isn't an exact replica, rather it tastes slightly like gravy. The bacon is super, ultra sweet but it is also wonderfully smoky and salty.
RANCH BLT WITH PORTOBELLO MUSHROOM BACON [VEGAN]
INGREDIENTS
FOR THE MUSHROOM BACON:
- 1 Portobello mushroom cap, cut into strips
- 4 tablespoons sugar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- A pinch of black pepper
FOR THE FAT-FREE CAULIFLOWER RANCH:
- 3 cups cauliflower
- Juice of one lime
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- Chopped parsley
PREPARATION
TO MAKE THE MUSHROOM BACON:
- Slice 1/8-inch strips of Portobello mushroom and place in large mixing bowl with 2 tablespoons of oil.
- In a smaller bowl, mix 4 tablespoons of sugar with 1 teaspoon of smoked paprika, some black pepper, and 1/2 teaspoon of salt.
- Pour your spice blend onto the mushrooms and mix around for a while. It may take a minute for the salt from the spice blend to draw out some moisture from the mushroom. The moisture will help the spices stick, so keep mixing until everything is well coated.
- Oil a baking sheet and bake at 350°F on one side for 20 minutes, then flip and bake the other side for about 20 minutes.
TO MAKE THE FAT-FREE CAULIFLOWER RANCH:
- Chop and steam about 3 cups of cauliflower.
- Once soft you will blend cauliflower with small amounts of water and juice of a lime.
- Add 1/2 teaspoon salt, 1/2 teaspoon onion powder, 1/8 teaspoon garlic powder to blender.
- Taste to ensure you have enough flavors and salt.
- Pour into bowl and add chopped parsley and black pepper.
TO MAKE THE SANDWICHES:
- Assemble the sandwiches on bread with the mushroom bacon, lettuce, tomato, onion, or any kind of toppings you like.
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