[Photographs: J. Kenji Lopez-Alt]


Editor's Note: Welcome to the third year of The Vegan Experience! All month we're exploring the vegan lifestyle, from dining out to eating in, developing a slew of delicious recipes for vegan appetizers, snacks, and entrees along the way. For more posts in the series, check here!

You saw this recipe coming, didn't you? I mean, I showed a picture of it in my post about Vegan Mushroom "Bacon". Given that I already have a recipe for Vegan Mayonnaise and that my mom recently gave me a few of those surprisingly-not-terrible Campari winter tomatoes, it was in the stars.


The B.L.T. has always been one of my favorite sandwiches; it's a natural extension of my absolute favorite sandwich, the T.M.T. (that'd be Tomato-Mayo-Toast), and if there's one thing that'll make my favorite things even favorite-er, it's to add some avocado to it.

Also, no joke: the freshly smoked crispy mushrooms are honestly better than any store-bought bacon I've had. Seriously.


The sandwich is crisp and fresh, smoky and sweet, creamy and juicy, and other adjectives as well. Basically, everything you'd ever want in a great sandwich, and it makes a fine dinner, vegan or no.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.


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