Can I prepare vegetarian BLT with pulled pork and crispy "facon" in advance?

If you want to prepare the vegetarian BLT with pulled pork and crispy "facon" in advance, there are a few things that you have to take into account: bread: it is best to add the bread just before you eat the sandwich to prevent it from getting soft. However, you can prepare the bread by roasting or grilling it and storing it separately. Pulled pork replacement: If you use a vegetarian pulled pork replacement, such as pulled jackfruit or pulled mushrooms, you can prepare this in advance and store it in the fridge. Warm it up just before you put together the sandwich. "Facon": if you use vegetarian "facon" or other meat substitutes, you can prepare it in advance and bake crispy. Keep them in an airtight container at room temperature until you make the sandwich. Saus and vegetables: it is best to add the sauce and vegetables fresh just before you eat the sandwich to ensure that they stay fresh and crispy. By preparing and storing the components of the Vegetarian BLT separately, you can put the sandwich together quickly and easily when you want to serve it. In this way you retain the best texture and taste of the different ingredients.

Vegetarian BLT with pulled pork and crispy "facon"

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60min

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A classic BLT sandwich, but then completely vegetarian on a bagel. Make yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

4 bagels or hamburger rolls of your choice

Facon aka crispy eggplant bacon:
1 aubergine
1 tbsp peanut oil
1 ½ tbsp tamari
1 tbsp Worcestershire sauce
½ fluorescent smoked pepper
1 tsp of salt
1 KL look powder
1 tsp black pepper
1 tbsp agave syrup
½ tsp curry powder

Pulled Pork:
500 gr dune feet mushrooms or oyster mushroom
1 tbsp of parsley powder
1 KL look powder
2 tbsp tamari
1 TL Chile Flakes
Juice of 1 lime
1 tbsp hoisin sauce

2 large tomatoes
2 gems salads
1 avocado
2 tbsp mustard
½ sweet onion

4 bagels or hamburger rolls of your choice

Pulled Pork:
500 gr dune feet mushrooms or oyster mushroom
1 tbsp of parsley powder
1 KL look powder
2 tbsp tamari
1 TL Chile Flakes
Juice of 1 lime
1 tbsp hoisin sauce

2 large tomatoes
2 gems salads
1 avocado
2 tbsp mustard
½ sweet onion

Preparation method

How do you make this?

Cut the crown of the eggplant and cut in half.

Make super fine slices with mandolin.

Place the slices on a baking sheet with baking paper next to each other.

Mix all ingredients for the eggplant in a small bowl.

Once well mixed, you brush all the slices with the mixture.

Set your oven at 120 ° C for at least one hour depending on the thickness.

The longer you leave the eggplant in the oven, the crisper it will be and the taste is even more intense.

Cut the mushroom into a thin disc, then into thin strips.

Put 2 tbsp peanut oil in the pan and fry the mushroom in the oil.

Make a mixture of all ingredients and herbs for the pulled pork in a jar.

Mix it under the mushrooms in the pan and fry further. The longer you bake it, the more intense in taste and darker in color.

Cut the tomato and avocado into slices and the onion into rings.

Cut the bagels open and spread them with mustard first spread some mustard on the bottom and cutting edge of Bagel, divide the SLA leaves followed by the pulled pork, tomato, avocado, onion and vegetarian bacon. Push with the lid.

Pack or insert in Lunch Box that closes well so that it does not fall apart.

You can eat hot or cold.

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