AustralianYogaJournal-May2018

30

may/june 2018

yogajournal.com.au

Yoga teacher Kathryn

Budig, author of Aim

True loves to get inventive

in the kitchen. Her latest

creation, a crave-worthy

carrot “bacon,” puts a vegan

spin on the classic BLT.

TEACHER’S TABLE

Om

Carrot “bacon”B LT

SERVES 3

“My 78-year-old, Nebraska-born father was recently given strict doctor’s

orders: no more pork or red meat. Since then, I’ve been on a mission

to help him succeed—and to make his meals delicious. Enter carrot

‘bacon.’ It’s healthy, tasty, and a crowd pleaser for meat eaters and

vegetarians alike (and I think it tastes so much better than processed

bacon substitutes). To save time, roast the carrots beforehand so you

can quickly throw your sandwich together for lunch on the go.”

INGREDIENTS

3 large carrots 2 tbsp coconut oil

2 tsp bourbon 2 tbsp Worcestershire sauce

2 tbsp maple syrup 2 tsp hot sauce

½ tsp smoked sea salt flakes 3 tbsp Soy Mayonnaise

1 lemon, zest and juice 6 slices toasted bread of your

1 large tomato, sliced choice (I like sourdough

1 avocado, thinly sliced English muffins)

3 leaves romaine lettuce

METHOD

Heat oven to 200°. Place carrots on a cutting board, and drag a peeler

firmly from top to bottom to create bacon-like ribbons.

In a small saucepan over medium heat, warm coconut oil. Hold a

lid just above the pan to minimise splatter. Add bourbon, letting it

sizzle, 30 seconds. Transfer oil to a bowl and whisk together with

Worcestershire sauce, maple syrup, and hot sauce. Add carrots to

bowl and stir until fully coated; let sit 5–10 minutes.

Remove carrots, reserving marinade, and place them flat on a baking

sheet lined with parchment paper. Season with sea salt flakes. Bake on

high rack until slightly browned and starting to crinkle, 10–15 minutes.

Remove from heat, flip the carrot “bacon,” and brush remaining

marinade onto the other side. Return to oven and bake until crispy

but not burnt (check on carrots every few minutes to avoid

blackening), 5–10 minutes.

In a bowl, combine soy mayo and lemon zest and juice. Spread

mixture on bread slices and top with tomato, avocado, lettuce, and

“bacon.” Enjoy!

NUTRITIONAL INFO 463 calories/1937 kJs per serving, 27 g fat

(10 g saturated), 49 g carbs, 6 g fibre, 7 g protein, 804 mg sodium PHOTOS: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR;

A vego

B LT