To make bacon with it, you cut the paper into thin strips with a pair of kitchen shears, soak it in a salty/smoky/sweet marinade crafted from soy sauce, honey, liquid smoke and maple syrup, and bake it in a hot oven for around 8 minutes.
Not only does it smell like the real thing as it crisps on the pan, but it also sizzles like bacon as it cooks. Besides being vegetarian, it’s also lower in saturated fat, cholesterol and calories than real bacon.
We’re still many weeks away from the juicy, sun-kissed homegrown tomatoes that make summer eating such a pleasure, but you can still make a fairly decent sandwich using vine or hothouse tomatoes. I made my BLT with toasted slices of country white bread, Boston lettuce leaves and a generous slather of Duke’s mayo.
Vegetarian BLT
Makes 4 sandwiches.Adapted from washingtonpost.com
For bacon:
1/4 cup extra-virgin olive oil
4 tablespoons soy sauce or tamari
1 teaspoon maple syrup
1 teaspoon liquid smoke
2 teaspoons Spanish smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
6 sheets spring roll rice paper wrappers
1/2 teaspoon ground black pepper
For sandwich
8 thick slices of large, ripe tomatoes
Kosher salt and black pepper
1 small head Boston lettuce, divided into leaves
8 slices Pullman loaf or country white bread
Mayonnaise
Preheat oven to 400 degrees. Line two baking sheets with parchment paper, and set aside.
Whisk together oil, soy sauce, maple syrup, liquid smoke, smoked paprika, garlic and onion powders and black pepper in a shallow baking dish until well incorporated.