Carrot Bacon "BLT" or "CBLT"

Nichole Dandrea-Russert
Jun 4, 2020
2 min read

Updated: Jul 1

carrot bacon — photo courtesy of One Green Planet

This plant-powered spin on a classic BLT swaps bacon for smoky, crispy carrot ribbons—and the result is every bit as crave-worthy! With fresh tomato, crisp lettuce, creamy vegan mayo, and hearty whole grain bread, this sandwich is satisfying, nutrient-dense, and totally delicious.

It’s a fun, feel-good way to use up garden carrots or add variety to your weekday lunch routine. Whether you enjoy it as a classic “CLT” or boost the protein with grilled tempeh or tofu for a “CBLT,” you’ll get flavor, crunch, and comfort in every bite—minus the cruelty.

Carrot Bacon "BLT" Recipe

This easy vegan “BLT” features carrot bacon baked to crispy perfection and layered with juicy tomato, crisp lettuce, and creamy vegan mayo on toasted whole grain bread. It's smoky, savory, and packed with flavor and fiber—perfect for a light lunch or quick weeknight dinner.

Serves: 2

Prep time: 15 minutes

Cooking time: 20 minutes

Carrot Bacon "BLT" Ingredients

Carrot Bacon

2 large carrots, scrubbed well
2 Tbsp organic tamari or coconut aminos
1 tsp tahini
1 tsp pure maple syrup
1 tsp organic apple cider vinegar
1/2 tsp liquid smoke
1/4 tsp onion powder
1/2 tsp smoked paprika

Sandwich Fixings

2 handfuls organic lettuce (your choice, but the greener the better!)
1 medium sliced organic tomato
4 slices organic whole grain bread (your choice)
4 Tbsp easy vegan mayo

Directions:

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
Slice the carrots into very thin ribbons, from one end to the other, using a mandoline or a peeler. You should have 15–20 long strips per carrot.
Mix the marinade ingredients in a medium bowl and add the carrots, turning them gently to coat with the sauce. At this point, you can marinate them for 15 minutes or prepare right away.
Lay the carrots, keeping them apart, on the baking sheet.
Bake for 20 minutes, flipping them halfway through, as well as moving them around the sheet if you find that the ends are cooking more quickly.
Remove from the oven and let cool, since they’ll get crispier as they do.
While the carrots are baking or cooling, prepare your sandwich ingredients.
Spread one tablespoon of the vegan mayonnaise on each slice of bread.
Split the lettuce, tomato, and carrots between two slices of the bread.
Add the remaining two slices of bread to each sandwich.

Baking alternatives

If you have an air fryer, the carrots crisp up perfectly at 380 degrees Fahrenheit in about 5 minutes. You can also cook them over medium heat in a skillet on the stovetop, browning each side for 3–5 minutes each. Let them cool to crisp.

Add plant protein

Add grilled tempeh or tofu for a protein-packed CBLT. You can use the same marinade ingredients to marinate them before cooking if you like.