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Vegan BLT with Aquafaba Mayonnaise

The aubergine bacon is smoky and crispy and makes an amazing vegan version of the ‘BLT’!


Vegan Bacon:

  • 2 large aubergines
  • 2 tbsp light soy sauce
  • 1 tbsp soft light brown sugar
  • 2 tsp liquid smoke
  • 1 tsp maple syrup
  • 1/2 tsp cayenne pepper

Aquafaba Mayo:

  • 50 ml aquafaba (chickpea water)
  • 3 tsp lemon juice
  • 1/2 tsp english mustard
  • 170 ml rapeseed oil
  • Salt and pepper to taste


  •  1/2 Round lettuce
  •  2 beef tomato
  • Rolls or bread of your choice

Makes 6 sandwiches or rolls


Vegan Bacon Method:

  1. Slice the aubergine length-ways thinly and place in a bowl with the rest of the vegan bacon ingredient and allow to marinade for 30 minutes to an hour.
  2. Remove from the aubergine a remove and excess marinade and place on a silicon mat on a baking tray. keep the marinade as it will be brushed on half way through the cooking
  3. In a preheated oven at 120°C place the aubergine and cook for 25-30 minutes, turning halfway turn and brushing another thin layer of marinade.
  4. Remove from the oven and allow to cool slightly.

Aquafaba Mayo Method:

  1. Put aquafaba, lemon juice and mustard in a bowl and whip up with an electric whisk until it forms soft peak
  2. Then add the oil very slowly while continuing to whisk and the mayo should start thickening up.
  3. When the mayo is really thick and creamy season with salt & pepper to taste.

Assemble Method:

  1. Slice the tomato and break off the lettuce leave and wash them.
  2. Toast the bread and then assemble the BLT sandwich or roll with the mayo and aubergine bacon.
  3. Serve and enjoy!




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