This tasty take on a “BLT” has all the flavor, crunch, AND nutrition without the environmental impact of traditional bacon. What’s more, it’s so simple! Pile it high with lettuce and tomato or add your own spin by adding other veggies like radish, sprouts, or roasted sliced beets! This sandwich is a fun and delicious way to use your garden carrots.
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2
Slice the carrots into very thin ribbons, from one end to the other, using a mandoline or a peeler. You should have 15–20 long strips per carrot.
3
Mix the marinade ingredients in a medium bowl and add the carrots, turning them gently to coat with the sauce. At this point, you can marinate them for 15 minutes or prepare right away.
4
Lay the carrots, keeping them apart, on the baking sheet.
5
Bake for 20 minutes, flipping them halfway through, as well as moving them around the sheet if you find that the ends are cooking more quickly.
6
Remove from the oven and let cool, since they’ll get crispier as they do.
7
While the carrots are baking or cooling, prepare your sandwich ingredients.
8
Spread one tablespoon of the vegan mayonnaise on each slice of bread.
9
Split the lettuce, tomato, and carrots between two slices of the bread.
10
Add the remaining two slices of bread to each sandwich.
Chef's Notes
Baking alternatives If you have an air fryer, the carrots crisp up perfectly at 380 degrees Fahrenheit in about 5 minutes.
You can also cook them over medium heat in a skillet on the stovetop, browning each side for 3–5 minutes each. Let them cool to crisp.
Flour-free Use collard greens or Romaine lettuce wraps in place of bread.
Add plant protein Add grilled tempeh or tofu for a protein-packed CBLT. You can use the same marinade ingredients to marinate them before cooking if you like.
Storage Store leftover carrot bacon at room temperature in an airtight container for up to 7 days.
Ingredients
Carrot Bacon
2large carrots (scrubbed well)
2tbsporganic tamari (reduced-sodium, or coconut aminos)
1tsptahini
1tsppure maple syrup (optional)
1tsporganic apple cider vinegar
½tspliquid smoke
¼tsponion powder
¼tspgarlic powder
½tspsmoked paprika
Sandwich Fixings
2handfuls organic lettuce (your choice, but the greener the better!)
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2
Slice the carrots into very thin ribbons, from one end to the other, using a mandoline or a peeler. You should have 15–20 long strips per carrot.
3
Mix the marinade ingredients in a medium bowl and add the carrots, turning them gently to coat with the sauce. At this point, you can marinate them for 15 minutes or prepare right away.
4
Lay the carrots, keeping them apart, on the baking sheet.
5
Bake for 20 minutes, flipping them halfway through, as well as moving them around the sheet if you find that the ends are cooking more quickly.
6
Remove from the oven and let cool, since they’ll get crispier as they do.
7
While the carrots are baking or cooling, prepare your sandwich ingredients.
8
Spread one tablespoon of the vegan mayonnaise on each slice of bread.
9
Split the lettuce, tomato, and carrots between two slices of the bread.
10
Add the remaining two slices of bread to each sandwich.
