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Vegan Mushroom BLT

Vegan Mushroom BLT
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Vegan Mushroom BLT

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Vegan Mushroom BLT


  • 1 lb portabella mushrooms
  • ¼ cup olive oil
  • 2 tsp smoked paprika
  • Salt and pepper, to taste
  • 4 slices bread (we used a baguette)
  • Vegan butter
  • 2 Tbsp Vegenaise
  • 2 tsp hot sauce, or to taste (we used Secret Aardvark)
  • 1 avocado, peeled, seeded, and sliced thin
  • 1 ripe tomato, slices
  • 2 leaves lettuce



  1. Preheat the oven to 375°F. Grease a sheet pan with olive oil or cooking spray.
  2. Remove mushroom stems and slice the caps to ¼-inch thick. Toss with olive oil, paprika, and a big pinch of salt and pepper. Use your hands if necessary to make sure caps are evenly coated. 
  3. Place mushroom slices in a single layer on the prepared baking sheet. Bake on the center rack for 20 minutes, flip, and continue to bake another 10 minutes. Remove from the oven and allow mushroom bacon to cool on the pan.
  4. Preheat the broiler to high. Butter bread and broil 6-inches under the heat source until toasted, about 4-5 minutes.
  5. Whisk together vegenaise and hot sauce in a small bowl. Assemble the sandwich with vegenaise sauce, mushroom bacon, tomato, and lettuce.

Makes 2 sandwiches





Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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