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Heirloom Tomato BLAT with Coconut Bacon + Basil Mayo {vegan}

vegan, dairy‐free, egg‐free, gf option
These vegan BLAT's are probably my all‐time favourite Summer lunch food. The sweet and juicy heirloom tomatoes, crunchy coconut 'bacon', crisp lettuce, creamy avocado and tangy basil mayo sandwiched between toasted sourdough create the ultimate plant‐based sandwich.
Servings 4


basil mayo

  • 1 cup cashews soaked in cold water overnight or in boiling water for 2 hours
  • 1–2 garlic cloves peeled & chopped
  • 2 tbsp lemon juice
  • 1 tsp white wine vinegar or apple cider vinegar
  • 1/2 tsp fine sea salt or black salt for an eggy flavour
  • 1/3 cup water
  • 5 tbsp olive oil
  • 1 tsp nutritional yeast optional
  • 1/2 cup basil leaves packed

coconut bacon

  • 2 cup unsweetened coconut flakes
  • 2 tbsp tamari or liquid coconut aminos
  • 3 tsp liquid smoke
  • 3 tsp maple syrup
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika

BLAT assembly

  • 8 thickish pieces of very fresh fluffy wholemeal or white sourdough bread per person (or gluten free bread for gf)
  • Ripe heirloom tomatoes you will need enough for about 2–3 thick slices of tomato per sandwich, or more if the tomatoes are small
  • A big head of iceberg or cos lettuce washed and torn into separate leaves
  • 1–2 ripe avocadoes halved, flesh scooped out and sliced
  • olive oil
  • 1 – 2 garlic cloves peeled & cut in half
  • sea salt & cracked black pepper


basil mayo

  • Throw all of the mayo ingredients except for the basil into a blender (preferably high‐speed) and blend on high speed until completely smooth and creamy. Add the basil leaves and blend for a few seconds until just chopped through the mayo (i like the mayo to be specked with little bits of whole basil, so i don't blend it for too long). Taste, add more lemon / salt if you feel it needs it, then pour into a container / jar and cover with a lid. Place in the fridge for at least an hour to chill, thicken and to allow the flavours to meld.

coconut bacon

  • Preheat the oven to 180 celsius / 350 fahrenheit and line a baking tray with parchment paper. Place the coconut flakes in a large bowl.
  • Mix together the tamari, liquid smoke, maple syrup, garlic powder and paprika and pour over the coconut flakes. Toss to combine making sure that the flakes are well coated. Leave to marinate for at least 15 minutes and up to an hour, then spread the flakes out evenly on the lined baking tray.
  • Bake them for about 12–14 minutes, giving them a stir half way through. Rotate the pan in the oven as needed to avoid hot‐spots and burnt bits. Watch them very carefully from the 10 minute mark as they can burn very quickly, they will crisp up as they cool. Remove from the oven and let cool completely. Use immediately, or store them in a freezer‐safe container or bag and just take them out of the freezer as needed (they don't need to be defrosted).


  • Heat some olive oil in a pan, then toast the bread slices on just one side (you will need to do this in batches) until golden brown & crunchy. Remove from the pan and lightly rub the toasted side of the bread with the cut end of the garlic clove. Repeat with all slices of bread.
  • For each sandwich, layer the slices of 1/4 – 1/2 an avocado on one piece of bread on the toasted side (the untoasted side will face outwards), sprinkle on some coconut bacon, then layer on the lettuce & heirloom tomato slices. On the top piece of bread, spread a generous amount of basil mayo on the toasted side then place on top of the tomato. Slice the sandwich in half and serve asap.