Yummy Vegan BLT-Phase 1

If you friends and family who are transitioning to a vegan diet, this one’s a winner!  We can’t think of a time that every last piece disappeared shortly after serving. Yes, it’s that good. The eggplant ‘bacon’, which some of us affectionately call ‘facon’, is amazing. This is a recipe you’ll be keeping around for a long time so make a few extra copies and definitely share it with friends and family! Yum-my!


*Note: 1 batch is too large for the blender so make a ½ batch twice.                             

3 C. pumpkin seeds

3 C. sunflower seeds

1 chopped zucchini

1 C. sun dried tomato

2 Tbsp. dried basil

1 tsp. Himalayan salt

3 Tbsp. olive oil

3 C. water      

¼ C. Apple Cider Vinegar

1 C. ground chia

Blend ingredients (EXCEPT Chia) until creamy. Place in a mixing bowl and add enough chia to form a soft spreadable mix.

Spread evenly, 1 inch thick, on teflex dehydrator tray. Dehydrate 6 to 8 hours at 115°F flipping halfway through. It should be dry all the way but not hard as a cracker. Set aside. (If using a conventional oven, set oven at it’s lowest temperature, put mixture on baking sheet lined with parchment paper spreading it evenly to about 1″ thick, place baking tray in oven, if you have an oven fan please use it, check after 2 hours and flip, place back in oven and check after 1 hour. You want it to be dry all the way but not hard as a cracker. Conventional ovens dehydrate more quickly than a dehydrator so dehydration times are usually cut in half.)


3 Ripe Avocados

1/4 cup Olive Oil

2 Tbsp Lemon Juice

2 Tbsp Apple Cider Vinegar

1 tsp. mustard

½ tsp. Himalayan salt         

½ tsp. white pepper

Place ingredients in blender and blend until smooth.


Slice 3 large zucchinis or eggplant with a mandolin.  Salt, let sit 2-3 hours, rinse, and pat dry. Set aside.    



Blend the following ingredients until smooth, should be the consistency of heavy cream.

1 ½ C. sundried tomato

1 C. sundried tomato soaking water

½ C. olive oil

2 Tbsp. Apple Cider Vinegar        

¼ tsp. hing

2 Tbsp. lemon juice

2 Tbsp. sage    

2 tsp. smoked paprika    

¼ tsp. chipotle    

1 Tbsp. Italian seasoning     

1 tsp. cumin    

1 ½ tsp. Himalayan salt

Cover zucchini/eggplant with sauce and place on a dehydrator tray. Let dry until desired crispiness is achieved (6 to 8 hours minimum). (If using a conventional oven please set at lowest temperature, place zucchini/eggplant with sauce on a baking tray lined with parchment paper, place baking tray in oven, if you have an oven fan please use it, check after 3 hours and keep checking until you achieve desired crisp. Remember that conventional ovens dehydrate much faster than dehydrators. Often the dehydration time is cut in half so it takes a little bit of a closer watch.)

Once all ingredients are ready you can serve buffet style with lettuce and sliced tomatoes or you could make the sandwiches by smearing the avo mayo on both pieces of bread (we love it that way), layer the the eggplant/zucchini, top with lettuce and tomato lettuce, place together and enjoy!!