Three vegan BLTs from Austin who don't miss the bacon
Bouldin Creek Cafe, Rebel Cheese, and Mr. Natural in Austin prepare vegan BLTs with tofu or seitan that maintain the flavor of the original.
“You have to roll it out, and … you have to keep rolling it until it’s the correct thickness.”
Modifying one of America's most popular sandwiches is risky, and creating a vegan version is even more so. The BLT is a bacon-based cultural classic, with an almost ritualistic preparation and a legacy that dates back to the sandwich's origins.
With tofu and seitan, it's easy to make mistakes. A slice that's too thick becomes a dense, tasteless block in the center, and a poor marinade leaves it spongy and bland. When sliced just right and infused with a combination of sweet and savory spices, a meatless BLT can capture the essence of the original.
At Bouldin Creek, one of Austin's best spots for vegan and vegetarian dishes, the BLT is called the Wanna BLTA and features avocado, basil aioli, toasted sourdough bread, lettuce, tomato, and thinly sliced tofu. Owner Leslie Martin explains that the key to the homemade tofu bacon is cooking it just right: "Overcooking it makes it kind of like jerky." It's more tender than crispy, with a smoky note from liquid smoke and black pepper, and a soy acidity balanced by brown sugar and maple syrup.
Rebel Cheese, a dairy-free deli that makes all its plant-based meats in-house, prepares the most laborious seitan bacon on its menu, according to co-owner Kirsten Maitland. "You have to roll it out and... you have to keep rolling it out until it's the right thickness," she says. It's placed in the sandwich like a generous portion of cold cuts, with garlic aioli, avocado, tomato, and lettuce. The result is intense, both smoky and sweet.
Mr. Natural is a long-established, family-run vegetarian restaurant that makes all its products in-house. Their meat-free bacon, made with soy and wheat protein, has crispy edges and warm, salty, smoky notes.
