This vegan BLT, featuring a revolutionary coconut ‘bacon’ and smoky chipotle tahini ‘mayo’, offers an unforgettable taste experience. If you’re looking for a plant-based sandwich that delivers on crunch, flavor, and satisfaction, this coconut BLT is it. What makes this recipe work is transforming simple ingredients into a gourmet sandwich. The crispy, smoky coconut bacon perfectly complements the creamy, zesty chipotle tahini, creating a mix of textures and tastes.
Key takeaways
- The key to crispy coconut bacon is even spreading and moderate baking temperature to achieve caramelization without burning.
- Ensure your coconut is spread in a single layer for optimal crisping; adjust baking time and temperature as needed.
- Adjust the smoky chipotle tahini consistency with water and ensure adequate seasoning in all components.
- Substitutions are possible but will alter the final flavor and texture of the coconut BLT.
Crispy Coconut BLT with Smoky Chipotle Tahini
Ingredients
Method
- Smoky Coconut Bacon: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the flaked coconut, melted coconut oil, maple syrup, soy sauce (or tamari), and apple cider vinegar (or liquid smoke) on the prepared baking sheet. Toss well to ensure the coconut is evenly moistened.
- Bake for 12-15 minutes, stirring halfway through, until the coconut is lightly golden and toasted. Watch carefully to prevent burning. Let cool completely.
- Chipotle Tahini “Mayo”: In a bowl, whisk together the tahini, minced chipotle chili, adobo sauce, lemon juice, and a pinch of salt and pepper until smooth. Thin with a little water if needed.
- BLT Assembly: Lightly toast the sourdough bread slices.
- Spread a generous amount of the chipotle tahini “mayo” on two of the toasted slices. Layer with lettuce, tomato slices, and a hearty portion of the cooled coconut bacon. Top with the remaining bread slices. Serve immediately!
Notes
– Adjust the amount of chipotle peppers and adobo sauce to control the heat level of the tahini mayo.
– Don’t overbake the coconut bacon; it can burn quickly. Keep a close eye on it during the last few minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The magic behind this Crispy Coconut BLT lies in transforming humble flaked coconut into a savory, crispy bacon substitute. This process relies on a carefully balanced marinade and precise baking. The unsweetened flaked coconut is first tossed with a blend of melted coconut oil, maple syrup, soy sauce (or tamari for gluten-free), and apple cider vinegar (or liquid smoke for an extra smoky depth). The coconut oil provides the necessary fat for crisping and helps the marinade adhere. Maple syrup contributes a touch of sweetness that caramelizes during baking, enhancing the savory notes from the soy sauce and vinegar. The soy sauce brings umami and saltiness, crucial for mimicking bacon’s flavor profile. Apple cider vinegar adds a subtle tang and helps tenderize the coconut slightly before it crisps. The key is to spread the marinated coconut in a single layer on a baking sheet. This ensures even exposure to heat, allowing each flake to toast and crisp up without steaming. Baking at a moderate temperature (around 300°F or 150°C) is essential; too high, and the sugars will burn before the coconut crisps; too low, and it will dry out without achieving that satisfying crunch. The texture transformation from soft flakes to brittle, crispy pieces is a result of the Maillard reaction and caramelization of the sugars in the marinade, combined with the evaporation of moisture from the coconut.
Troubleshooting
- Failure: Coconut is burnt and bitter. Fix: Lower the oven temperature by 25°F (15°C) and reduce the baking time. Keep a closer eye on the coconut during the last 5-10 minutes of baking, as it can go from perfectly toasted to burnt very quickly.
- Failure: Coconut is chewy or leathery, not crispy. Fix: Ensure the coconut is spread in a very thin, single layer on the baking sheet. If it’s clumped or piled, it will steam instead of crisp. You may also need to bake it for a few minutes longer, stirring halfway through.
- Failure: Smoky chipotle tahini is too thick. Fix: Whisk in a teaspoon of water at a time until the desired consistency is reached. The tahini and adobo sauce can vary in thickness.
- Failure: Coconut BLT lacks flavor. Fix: Ensure you are using low-sodium soy sauce or tamari and that your chipotle in adobo is fresh. Taste and adjust the salt and pepper in both the coconut marinade and the tahini sauce before assembling.
Substitutions
- For flaked coconut: Unsweetened shredded coconut can be used, but it will result in a slightly different texture, potentially finer and less distinct pieces. Toasted slivered almonds or sunflower seeds could offer a nutty crunch but will significantly alter the flavor profile.
- For maple syrup: Agave nectar or brown sugar can be substituted. Agave will provide a similar sweetness with a neutral flavor. Brown sugar will add a slightly deeper molasses note. Adjust quantity slightly as sweetness levels can vary.
- For soy sauce/tamari: Coconut aminos offer a similar savory, umami flavor with a slightly sweeter profile and are a good gluten-free and soy-free alternative.
- For chipotle chili in adobo: Finely minced smoked paprika combined with a pinch of cayenne pepper can provide smokiness and heat, though the distinct chipotle flavor will be missed. A dash of liquid smoke can enhance the smokiness if fresh chipotles are unavailable.
Pro tips
- For an extra smoky flavor, use liquid smoke instead of apple cider vinegar in the coconut bacon.
- Adjust the amount of chipotle peppers and adobo sauce to control the heat level of the tahini mayo.
- Don’t overbake the coconut bacon; it can burn quickly. Keep a close eye on it during the last few minutes.
Enjoy this sensational vegan BLT! It’s a testament to how delicious plant-based eating can be.
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Frequently asked questions
What kind of coconut should I use?
Use unsweetened flaked coconut for the best texture and flavor. Sweetened coconut contains added sugars that can burn easily during baking, and shredded coconut may result in a less distinct, finer crisp.
How do I get the coconut really crispy?
Spread the marinated coconut in a single, thin layer on a baking sheet. Bake at a moderate temperature (around 300°F/150°C), stirring halfway through, until golden brown and crisp. Avoid overcrowding the pan.
Can I make the chipotle tahini ahead of time?
Yes, the smoky chipotle tahini can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature or whisk in a little water to loosen it before serving.
What if I don’t have chipotle peppers in adobo sauce?
You can substitute with 1/2 teaspoon of smoked paprika and 1/4 teaspoon of cayenne pepper for a smoky and spicy kick, though the unique flavor of chipotle will be less pronounced.
