Ingredients
For the BLT Sandwiches
- Mushroom Bacon I use
this recipe - 1 large green tomato (or 2 small) sliced
- 1 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp black pepper
- 2 tsp dry parsley
- 2-3 vegan eggs prepared according to package directions. I use
this brand - ½ cup vegetable oil for frying
- Arugula or Lettuce
- 4 slices white bread good quality
For the tangy horseradish aioli
- 1-2 tsp horseradish
- ½ cup vegan mayo
- 1-2 tsp brown mustard
- 2 tsp dill pickle juice (or 1 tbsp lemon juice)
- 1 clove garlic minced
- 1 tsp paprika
- ½ tsp Creole or Cajun seasoning
- 4 shakes hot sauce
- salt & black pepper to taste
Directions
For the Fried Green Tomato BLT Sandwiches
- Cook mushroom bacon and set aside
- Slice tomatoes to desired thickness, about ¼"
- In a shallow bowl, whisk together the egg, following the package directions. Pro tip: mix replacer and water cold, then whisk over med heat until mixture thickens to the texture of an egg, this will help the product to coat better.
- In a separate shallow bowl, combine the flour, salt, pepper, garlic powder, onion powder and parsley.
- Heat half of the oil in a large skillet to medium - medium high heat. When the oil is shimmering and thin it is most likely hot enough.
- Dunk each green tomato slice in the egg mixture, then dredge in the flour mixture until well coated. Place in the hot skillet. Repeat until the pan is full, but do not overcrowd, work in batches.
- Cook until the bottom is golden brown, about 3 - 4 minutes. Flip carefully and cook until the other side is browned. Drain the fried green tomatoes on newspaper or brown paper bags.
For the tangy horseradish sauce
- In a small pint sized jar, combine all sauce ingredients. Cover with lid and shake vigorously for 1 - 2 minutes until well combined. Let sit for 3 minutes. Serve.
- To assemble the sandwiches, toast or grill the bread. Spread the horseradish sauce on each piece of toast. Top with mushroom bacon, tomatoes and lettuce or arugula.