Serves 2
vegan BLT


  • 6 Violife Original Flavour Slices
  • 1 tomato, sliced
  • Few small leaves of lettuce, roughly shredded
  • 2 tbsp mustard (with seeds)
  • 2 portobello mushrooms, sliced
  • 2 tbsp maple syrup
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp vegetable oil
  • 2 mini baguettes, sliced open

For the mayonnaise

  • 180ml (3/4 cup) soya milk
  • 1 tsp Dijon mustard
  • 180ml (3/4 cup) olive oil
  • 1 1/2 tbsp fresh lemon juice
  • Pinch of salt
  • Pinch of pepper


  1. Heat the oven to 190C/375F/Gas 5 and line a baking tray with baking paper. Lay out the mushroom slices, brush with oil and season.
  2. Bake the mushrooms for 15-20 minutes or until golden on the bottom. Mix the maple syrup, paprika and garlic, turn the mushrooms and brush with the maple syrup mix and cook for 5-10 minutes more until crisp.
  3. To make the vegan mayo, put the ingredients in a food processor with some seasoning and blitz until really smooth.
  4. Assemble the vegan BLT’s by spreading the mayo inside the rolls and layer with the tomatoes, lettuce, mushroom ‘bacon’ and Violife Original Flavour Slices. Cut into 2 and serve.

Recipe and Image courtesy of Violife 

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