This is such an incredible Sandwich, combining 3 amazing dishes...Tomato Soup, French Toast and BLTA. What is even more amazing is that it just so happens to be Gluten Free. Thanks to one of our favorite brands, Little Northern Bakehouse. Definitely goes without saying, THE BEST store bought VEGAN AND GLUTEN FREE Bread I have ever had. Read all about the brand and find out where you can buy it HERE
(While this product was supplied to us by Little Northern Bakehouse, We stand truly behind their products and these are our honest opinions.)
Ingredients:
2 Follow Your Heart Vegan Eggs, prepared with 1/4 cup less of water than directed)
1/4 cup of your favorite tomato soup
Garlic Salt
1 tsp of garlic powder
Pepper
1 tbl of nutritional yeast
Lettuce
Tomato, sliced
Avocado, sliced
Rice Paper Bacon, recipe below
Butter for pan
Follow Your Heart Chipotle Vegenaise
Directions:
In a medium bowl combine your Follow Your Heart Vegan Eggs and tomato soup
Whisk together well, adding more soup if too thick
Add in your garlic powder, nutritional yeast and a pinch of garlic salt and pepper
(you want the consistency of a pancake batter, if anything slightly thinner)
Whisk together well
Heat a little butter in a non stick pan over medium high heat
Take one slice of bread and coat in batter
Wipe off excess batter along the side of your bowl
Place into heated pan and fry on each side until golden and starting to crisp up
Should be roughly 3-4 minutes per side, but each stove top varies
Remove and repeat with remaining batter and bread
Prepare Sandwiches
Spread one side of each crispy french toast generously with your chipotle vegneaise
Top with your lettuce, tomato, rice paper bacon and avocado
Top with another slice of bread, chipotle vegenaise side down
Serve and enjoy!
Rice Paper Bacon
Ingredients:
1 tbl brown sugar
1-2 tbls of vegan friendly Bacon bits (omit if making gluten free)
Pinch of garlic powder
1 Tsp of chicken-less or beef-less flavor
1 Tsp of liquid smoke
2 tbls of Liquid Aminos
3 tbl of oil
Pinch of paprika
1 tbl of nut yeast
Rice paper, roughly 20 sheets
Bowl of water
Parchment Paper
Directions:
Preheat oven to 400
Whisk together the first 9 ingredients in a medium/large bowl
Line your baking sheets with parchment paper
Break your rice paper into bacon sizes*
Take two pieces, similar in size, and place on top of one another
Holding one end drag through bowl of water back and forth for a few seconds
Until they start to stick together
Using fingers slide down two pieces to remove excess water
Repeat but in the marinate, this time don’t drain excess liquid
Place onto parchment paper
Repeat with remaining rice paper
Bake in preheated oven for 6-8 minutes
WATCH CAREFULLY, THEY BURN QUICK!
Remove and let cool for 2 minutes
*Caution when breaking, pieces fly EVERYWHERE