HAHA It's Vegetables | MBLT

Sasha and Emma prank their new roommate Meesha with a BLT that looks like bacon but is actually something else.


  • For Mushroom Bacon:
  • 4 portobello mushrooms, very thinly sliced
  • ¼ cup + 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ¼ tsp salt
  • For the Tangy Chili Mayo:
  • 2 tbsp vegan mayonnaise
  • 1 heaping tbsp gochujang fermented chili paste
  • 1 tsp maple syrup or agave
  • ¼ tsp salt
  • Zest and juice of one lime
  • For the Sandwich:
  • Your favorite sliced bread
  • 2 cups, baby spinach
  • 1 large tomato, thinly sliced


  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper. In a large bowl, gently toss sliced mushrooms with oil, salt, and smoked paprika, until they are lightly coated. Arrange in 1 layer on parchment paper.
  2. Bake for 20-30 minutes, rotating pan every 10 minutes. If the mushrooms on edges of pan are cooking much faster than the mushrooms in the center, turn them using a spatula every 10 or 15 minutes. Finished mushroom bacon should be brown, crispy, and chewy, but not black! Towards the end of cooking time, you’ll need to watch them closely, as they can burn quickly. Remove from oven, and cool for 5 minutes.
  3. In a small bowl, whisk together all mayo ingredients. Taste!
  4. Spread spicy mayo on both slices of your sandwich bread (toasted or untoasted). Stack thick layers of mushroom bacon, tomato, and spinach.