The holidays can get busy, so it’s nice to have a quick lunch recipe in your back pocket when you’re up to your elbows in wrapping paper and holiday planning. Let's face it; sometimes it’s difficult to choose between bacon and good health…this healthy version of a not-so-healthy favorite will help make that decision a little easier. Introducing: a plant-based BLT...or more accurately, PLT - Portobello Lettuce and Tomato.
Keep in mind that avocado really completed this plant-based BLT - subbing in as a great replacement for mayo!
Category: Quick Lunch
Suitable for: Plant-Based, Vegan, Vegetarian
Prep Time: 8 minutes
Prep Time: 20 minutes
Cooking Method: Oven
- 1 Portobello mushroom cap
- 2 TBS of water
- 2 TBS of Tamari
- ½ an avocado
- ½ a lemon
- A few pieces of lettuce
- 2 slices of tomato
- dash of garlic powder
- dash of crushed black pepper
- 2 slices of whole grain (or GF) bread, toasted
Preheat your oven to 350
Slice your Portobello mushroom cap into thin slices and arrange on a non-stick baking pan and spritz with a few TBS of water
Bake for 15 minutes (until juices begin to run)
Brush with a few TBS of Tamari and bake for an additional 5 minutes
Spread the avocado onto both slices of toast and add the lettuce and tomato
Squirt with lemon and sprinkle with black pepper and garlic powder
We have been where you are and we’ve helped thousands of people (just like you) transition to eating a plant based diet. If you are looking for a guide that can help you with some of the big questions, and dramatically reduce your stress, this FREE Ultimate Little Guide to Plant-Based Eating is a great place to start.
If you’d like to learn about plant-based living go to our MamaSezz Blog where you can read hundreds of “How To” articles. If you’d like to learn about plant-based cooking go to our Recipes Section for easy step by step favorites.