Vegan Summer Blt with Basil Aioli

gordonramsay.com

plantbasedfamilydownunder

subheading: Crispy Bacon Strips:

2 tablespoons Sriracha

3 tablespoons nutritional yeast, divided

1½ tablespoons granulated garlic

½ teaspoons cayenne

1½ tablespoons smoked paprika

2 teaspoons liquid smoke (optional)

¼ cup (60ml) pure maple syrup

3 tablespoons (44ml) soy sauce or tamari

4 tablespoons (56g) vegan butter, melted

3 tablespoons (44ml) water

½ teaspoon fresh cracked pepper

3 ounces (85g) extra-firm tofu, pressed overnight

9 sheets of square rice paper*

Vegetable (or avocado) cooking spray

subheading: Summer Basil “Aioli”:

¼ cup (54g) of Vegan Egg Yolks*

1¼ cup (200ml) avocado or grapeseed ail

2 teaspoons dijon mustard

2 teaspoons garlic paste (about 2 cloves grated)

2 tablespoons chopped fresh basil

1 lemon for zesting and juicing

Kosher salt and freshly cracked black pepper, to taste

subheading: For the Sandwiches:

Loaf of pain de mie bread or brioche, for slicing

1 head of butter leaf lettuce, cleaned and leaves separated

2 vine-ripened heirloom tomatoes

Avocado, pitted, peeled, and sliced

Directions at gordonramsay.com

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