In the words of the ingenious Liz Lemon, “All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.” I would add to that, to sit in peace and eat a baconish sandwich. Of course, vegan bacon goes well on any sandwich, but the ones in this chapter were selected because of the way they showcase their baconishness. The salty smokiness of the bacon is the perfect complement to cheesy grilled sandwiches, hearty veggie burgers, and plump veggie dogs or to simple crisp lettuce and fresh tomato on a classic BLT.
Makes 4 sandwiches
This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite bacon to use for the best BLTs ever. Because Coconut Bacon will become less crisp the longer you store it, I recommend making it just ahead of preparing your sandwiches.
8 slices sandwich bread
Vegan mayonnaise
2 cups Coconut Bacon
1 large ripe tomato, sliced
Lettuce leaves, washed and patted dry
Spread each slice of bread with a generous amount of mayonnaise. Top the mayonnaise with about 1/2 cup of the Coconut Bacon per sandwich, followed by slices of tomato and lettuce leaves. Top each sandwich with the remaining bread slices. Cut each sandwich with a serrated bread knife and serve immediately.
Black Bean Barbecue Bacon Cheeseburgers
Makes 8 burgers
If I have one major pet peeve, it’s veggie burgers that are mushy and fall apart when you try to eat them. I went through countless tests to come up with a burger recipe that holds together and has plenty of flavor and texture. These are big, hearty, restaurant-size burgers that are loaded with spicy seasonings and perfect with some vegan bacon, cheese, and all your other favorite toppings.
1 medium onion, quartered
12 ounces mushrooms (buttons, shiitakes, porcinis, or a mixture)
1 medium jalapeño, seeded and quartered
1 (15-ounce) can black beans, drained and rinsed, divided
1 cup cooked brown rice
3 tablespoons barbecue sauce, plus more for glazing
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup cornmeal
1/2 cup vital wheat gluten
1/4 cup Baconish Bits
8 slices vegan cheese
8 whole-wheat hamburger buns
8 slices Tempeh Bacon, cooked
Toppings: Lettuce, sliced tomato, sliced onion, sliced avocado, pickles, ketchup
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
In a food processor, combine the onion, mushrooms, and jalapeño and pulse 10 to 12 times, until the vegetables are coarsely chopped. Transfer the vegetables to a large mixing bowl.
Transfer 1 cup of the black beans into the food processor, then add the rice, barbecue sauce, tomato paste, salt, and pepper. Pulse about 10 to 12 times, until the beans are coarsely chopped and the ingredients are combined. Transfer to the mixing bowl with the onion mixture and add the remaining 1/2 cup black beans, cornmeal, wheat gluten, and Baconish Bits. Mix with your hands until well combined.
Use a 1/2-cup measure to scoop the mixture and use your hands to form the mixture into patties. Arrange the patties on the prepared baking sheet, and glaze the barbecue sauce over the top of each patty. Bake the patties for 30 minutes, then flip them and bake another 10 minutes. Place a slice of cheese on top of each burger, then return them to the oven for 2 to 3 minutes, or until the cheese is melted. Place each burger on a bun and garnish with a slice of Tempeh Bacon and toppings of your choice.
Apple, Bacon, and Cheddar Grilled Cheese
Makes 1 sandwich
If you’ve ever had a slice of cheddar on your apple pie, then you already know that apple and cheddar make a great combination. What makes it even better? Bacon, of course! (Have you not learned that yet?) For another twist, try making this sandwich with the Sweet and Savory Bacon Jam.
1 tablespoon vegan butter
2 slices sandwich bread
2 slices vegan cheddar cheese
3 slices cooked Tempeh Bacon or 1 to 2 tablespoons Sweet and Savory Bacon Jam
1/2 green apple, cored and sliced paper thin
Heat a large nonstick skillet or grill pan over medium heat. Spread the butter on each slice of bread. Place 1 slice of bread, buttered side down, on the hot pan. Add a slice of cheese, arrange the bacon slices on top of the cheese, then place the apple slices on top of the bacon. Top with the second slice of cheese, then place the other slice of bread, buttered side up, on top of the sandwich and press with a spatula to help flatten it and melt the cheese. After a couple of minutes, when the bottom slice of bread is browned, carefully flip the sandwich over to brown the other slice.
Makes 4 sandwiches
This Southern twist on the classic BLT is dressed up with Cajun seasonings and topped with Bacon Remoulade. Green tomatoes are easiest to find at the beginning and end of summer.
1/4 cup cornmeal
1 teaspoon Cajun seasoning blend
1 large green tomato, cut into 4 (1/2-thick) slices
Salt and ground black pepper, to taste
2 tablespoons olive oil
Bacon Remoulade (recipe follows)
4 sandwich buns
8 slices vegan bacon (any kind), cooked
1 cup shredded romaine or iceberg lettuce
Mix the cornmeal and Cajun seasoning blend in a medium bowl. Season the tomato slices with salt and pepper, then dip each slice into the cornmeal, pressing down to ensure the coating sticks to both sides.
Heat the oil in a large skillet over medium-high heat. Add the tomato slices and cook for 3 to 4 minutes on each side, or until browned. Spread the Bacon Remoulade inside the top and bottom of each sandwich bun. For each sandwich, layer the fried green tomato, bacon slices, and lettuce on the bottom half of each bun, then top with the top half.
Makes about 1/2 cup
Use this on anything that needs a little Cajun, baconish kick.
1/2 cup vegan mayonnaise
2 teaspoons Dijon mustard
2 tablespoons finely chopped cornichons or sweet gherkins
1 tablespoon Baconish Bits
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon paprika
Tabasco brand hot sauce or other vinegar-based hot sauce
Salt and ground black pepper, to taste
Combine all the ingrediets in a medium bowl. Taste and adjust the seasonings, if necessary. Cover and refrigerate any unused portion.
The More-to-Love Elvis Sandwich
Makes 1 sandwich
I don’t think it’s nice to call people “fat,” so I decided to rename this sandwich the “More-to-Love Elvis.” Whatever you call it, the combination of peanut butter, vegan bacon, and banana is undeniably good. Are you going to argue with the King?
1 tablespoon vegan butter
2 slices sandwich bread
2 to 3 tablespoons peanut butter (I recommend crunchy)
2 to 4 slices Tempeh Bacon or Seitan Bacon
1/2 medium banana, cut into 1/4-inch slices
Agave nectar, for drizzling, optional
Heat a nonstick skillet or grill pan over medium heat. Spread the butter on both slices of bread. Spread the peanut butter on the opposite sides of each slice. Place 1 slice of bread, buttered side down, on the hot pan. Arrange the bacon slices on the peanut butter, then arrange the banana slices on top of the bacon. Place the other slice of bread, buttered side up, on top of the sandwich and press with a spatula to help flatten it. After a couple of minutes, when the bottom slice of bread is browned, carefully flip the sandwich over to brown the top slice.
Makes 1 sandwich
It’s a grilled cheese with kimchi! A kim-cheese sandwich! If you have not yet discovered the amazing combination that is warm, melted cheddar and spicy, crunchy kimchi, well, then you are in for an awakening. Throw some vegan bacon on there, and you’ve hit nirvana.
1 tablespoon vegan butter
2 slices sandwich bread
2 slices vegan cheddar cheese
3 slices Tempeh Bacon or other vegan bacon
3 heaping tablespoons Quick and Easy Kimchi (recipe follows) or store-bought vegan kimchi
Heat a nonstick skillet or grill pan. Spread the butter on 2 slices of bread. Place 1 slice, buttered side down, on the hot pan. Add a slice of cheese, top the cheese with the bacon slices and kimchi, then top the kimchi with the second slice of cheese. Place the other slice of bread, buttered side up, on top of the sandwich and press with a spatula to help flatten it and melt the cheese. After a couple of minutes, when the bottom slice of bread is browned, carefully flip the sandwich over to brown the top slice.
Makes about 6 cups
In NYC, kimchi is fairly easy to find even in most neighborhood grocery stores, but if it’s not readily available where you live, or if you’re just in a pinch and having a kimchi emergency, you can make a quick version at home. I’m not claiming this is the most authentic version, but it’s pretty darn tasty. If buying store-bought kimchi, be sure to read the labels because some brands aren’t vegan.
1 medium head napa cabbage (about 2 pounds)
2 tablespoons coarse sea salt
1/4 cup gochugaru (see Note)
3 cloves garlic, minced
1 tablespoon grated fresh ginger
3 tablespoons tamari or soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
3 green onions, cut into 2- to 3-inch pieces
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds or gomasio mix (black sesame seeds with sea salt)
Cut off the stem base of the cabbage, then cut each leaf in half vertically, then into 2- to 3-inch pieces. Toss the leaves with the salt in a large bowl, then let sit for 30 to 60 minutes, depending on how much time you have, tossing the leaves halfway through to ensure even seasoning. Wash and drain the cabbage thoroughly in a colander, then press out as much excess water as you can.
Toss the cabbage with the gochugaru until it is evenly coated. In a small bowl, mix the garlic, ginger, tamari, rice vinegar, and sugar together. Pour over the cabbage mixture and add the green onions, then mix again to combine. Just before serving, toss the kimchi with the oil and sesame seeds. The kimchi will keep well stored in an airtight container in the fridge for 2 weeks.
Note: Gochugaru, or Korean red chile flakes, is available in Asian markets or online from Amazon.com. Alternatively, you can substitute ground Aleppo chiles or chile de árbol powder. Gomasio mix is a Japanese ingredient and can be found in Asian markets, health food stores, or ordered online from Amazon.com.
Makes 4 servings
What is a croque monsieur? Well, it is a humble ham and cheese sandwich that has been made over-the-top rich and decadent. But I’ve taken it one step further, making it with vegan bacon to add a smoky element and topping it with a cheesy vegan béchamel sauce. Slices of the Pineapple-Glazed Seitan Ham taste great in this, too.
Sandwiches:
4 tablespoons vegan butter
8 slices sandwich bread
4 teaspoons Dijon mustard
4 slices vegan cheese
12 slices Tempeh Bacon or Seitan Bacon
Bechamel sauce:
2 tablespoons vegan butter
2 tablespoons unbleached all-purpose flour
1 cup plain unsweetened almond or soy milk
1/2 cup vegan shredded mozzarella
1/2 teaspoon Dijon mustard
1/8 teaspoon ground nutmeg
Sandwiches: Butter all 8 slices of bread on one side. Spread the mustard on the opposite side of all 8 slices of bread. Place 1 slice of cheese and 3 slices of bacon on half of the bread slices, mustard-side up. Top with the remaining slices of bread, mustard-side down.
Heat a large skillet over medium-high heat and add the sandwiches, in batches, and cook on both sides until golden brown. Arrange the grilled sandwiches on a rimmed baking sheet. Preheat the broiler.
Béchamel sauce: Melt the butter in a skillet over medium-high heat. Whisk in the flour until it is incorporated, then add the milk, whisking constantly for a few minutes until the sauce starts to thicken. Add the mozzarella, mustard, and nutmeg, and continue whisking until thick and smooth. Pour the béchamel evenly over all four sandwiches. Place under the broiler for about 5 minutes, until the tops of the sandwiches are browned.
Smoky Spicy Reuben-ish Sandwich
Makes 4 sandwiches
Vegans seem to love Reuben sandwiches nearly as much as they love bacon. There are plenty of vegan Reuben recipes out there, but what sets this one apart is the combination of spicy kimchi and sauerkraut and a Sriracha-spiked Thousand Island dressing. Serve this sandwich with additional pickles.
Thousand Island dressing:
1 cup vegan mayonnaise
1/2 cup finely chopped sweet pickles
1 tablespoon ketchup
1 tablespoon Sriracha
Salt and ground black pepper, to taste
Sandwiches:
8 slices rye bread, toasted
16 slices Tempeh Bacon or Seitan Bacon
1 cup sauerkraut, well drained
1 cup Quick and Easy Kimchi or store-bought vegan kimchi
Dressing: Combine the mayonnaise, pickles, ketchup, Sriracha, and salt and pepper in a small bowl. Mix well and set aside.
Sandwiches: Spread each slice of bread with the Thousand Island dressing. Layer 4 of the bread slices with 4 slices of bacon, 1/4 cup sauerkraut, and 1/4 cup kimchi, and then top each sandwich with the remaining bread slices.
Note: If you don’t like the spiciness of kimchi, or if it is hard to find, you can simply replace it with the same amount of sauerkraut.
BLT Hot Dogs with Bacon Remoulade
Makes 4 servings
The first time I made this, I wondered why I didn’t always put salad on top of my hot dogs. The creamy coolness of the salad contrasts so nicely with the warmth and savoriness of the hot dog and bacon. These are perfect for a summer cookout.
2 cups shredded lettuce
4 tablespoons Bacon Remoulade
4 vegan hot dogs, grilled
4 hot dog buns, warmed
4 slices Tempeh Bacon or Seitan Bacon
1/2 cup halved grape or cherry tomatoes
In a medium bowl, combine the lettuce and the Bacon Remoulade, mixing well.
Place one grilled hot dog in each bun, along with a slice of the bacon. Divide the lettuce mixture and tomato halves evenly among each serving.
(Top to bottom): Chihuahua Dogs, BLT Hot Dogs, Puck-Style Wiener Wurstchen; (repeat).
Makes 6 servings
Back before my husband and I were married, we lived in New York’s East Village, near the famous Crif Dogs, a really fun late-night hot dog joint. We’d get the two-veggie-dog “Cheapskate Special” with an order of tater tots. (These dates were a lot more romantic than “Cheapskate Special” sounds). Crif Dogs are famous for a wide array of bacon-wrapped hot dogs, so this is my vegan version of their “Chihuahua,” a bacon-wrapped dog topped with avocado, salsa, and sour cream. The best part is that no Chihuahuas or pigs were harmed in the making of these.
12 slices Tempeh Bacon
6 vegan hot dogs
Safflower oil, for frying
6 whole-wheat hot dog buns, warmed
1 ripe Hass avocado, pitted, peeled, and cut into 12 slices
6 tablespoons hot tomato salsa
6 tablespoons vegan sour cream
Fresh lime wedges, for squeezing
Carefully wrap 2 slices of bacon around each hot dog, securing with toothpicks.
Add about 1/4 inch of oil to a large skillet over medium-high heat. When the oil is hot, work in batches and use tongs to carefully lower each wrapped hot dog into the oil. When you see that the bottom and sides are browned, use the tongs to carefully flip the hot dogs over, and fry on the other side until golden brown.
Remove the toothpicks and place 1 hot dog in each bun. Top each dog with 2 avocado slices, 1 tablespoon of salsa, and 1 tablespoon of sour cream. Serve with a lime wedge for squeezing.
Note: It makes it easier to flip these over and fry if all of your toothpicks are sticking out in the same direction, so that you have at least two sides of the hot dogs that are toothpick-free.
Makes 6 servings
I came across a recipe for Wiener Wurstchen, shared by none other than Wolfgang Puck himself. These cheese-filled, bacon-wrapped hot dogs are a favorite from his childhood in Vienna. I couldn’t pass up an opportunity to veganize a cheesy, bacon-wrapped hot dog and am happy to say that the results are delicious. Chef Puck serves his with a spicy horseradish sauce, but I think any spicy mustard will do. I recommend that you enjoy these with a nice, cold German beer.
6 vegan hot dogs
6 tablespoons vegan shredded cheese (any variety)
12 slices Tempeh Bacon
Safflower oil, for frying
6 whole-wheat hot dog buns, warmed
Spicy mustard, for serving
Use a sharp paring knife to split each hot dog lengthwise, cutting about halfway through. Sprinkle 1 tablespoon of cheese into the center of each hot dog, then very carefully wrap 2 slices of bacon around each hot dog, securing with toothpicks. The bacon slices should mostly cover the cheese, so that it doesn’t fall out during cooking.
Add about 1/4 inch of oil to a large skillet over medium-high heat. When the oil is hot, work in batches and use tongs to carefully lower each wrapped hot dog into the oil. When you see that the bottom and sides are browned, use the tongs to carefully flip the hot dogs over, and fry on the other side until golden brown. Remove the toothpicks and place 1 hot dog in each bun. Serve with mustard.
Note: It’s easier to flip these over and fry if all of the toothpicks are sticking out in the same direction, so that you have at least two sides of the hot dogs that are toothpick-free.