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!

Cuisine: American 

Category: Quick Lunch

Suitable for: Plant-Based, Vegan, Vegetarian

Prep Time: 8 minutes

Prep Time: 20 minutes

Yields: 1

Cooking Method: Oven  

Ingredients:

- 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

Instructions:

1. Preheat your oven to 350
2. Slice your Portobello mushroom cap into thin slices and arrange on a non-stick baking pan and spritz with a few TBS of water
3. Bake for 15 minutes (until juices begin to run)
4. Brush with a few TBS of Tamari and bake for an additional 5 minutes
5. Spread the avocado onto both slices of toast and add the lettuce and tomato
6. Squirt with lemon and sprinkle with black pepper and garlic powder

Finally, add the roasted mushrooms and enjoy!

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By The MamaSezz Team