Vegan BLATs (BLTs with Avocado)
Parsnip "Fries"
Ingredients
- 1 Tbsp avocado oil
- 2 Tbsp reduced-sodium tamari
- ½ tsp smoked paprika
- 8 oz whole shiitake mushrooms, stems removed
- 8 small slices whole-grain bread (or 4 large slices, halved)
- 4 Tbsp vegan mayonnaise
- ½ tsp finely grated or minced garlic
- 1 avocado, halved and sliced
- 8 thin slices tomato
- 4 leaves romaine lettuce
Instructions
- Preheat oven to 375°F.
- Stir oil, tamari and paprika together in a medium bowl. Add shiitakes and stir until all the liquid is absorbed. Spread on a rimmed baking sheet and roast, turning once, until golden brown on both sides, about 30 minutes.
- Toast bread. Stir mayonnaise and garlic together in a small bowl.
- Spread 1 Tbsp of the mayonnaise mixture on each of 4 pieces of toast. Divide avocado, tomato, lettuce and the roasted shiitakes over the toasts. Top with the remaining toasts.
Side Dish Ingredients
- ½ lb parsnips, peeled
- 2 Tbsp safflower or grapeseed oil
- 1½ tsp dried oregano, crushed
- 1½ tsp smoked paprika
- ¾ tsp onion powder
- ¼ tsp ground pepper
- ½ tsp salt
Side Dish Instructions
- Position racks in upper and lower thirds of oven. Place 2 large rimmed baking sheets in the oven and preheat to 450°F.
- Cut parsnips into "fries" about 3 inches long and ½ inch thick (cut out the cores if necessary; see Note). Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer.
- Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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