The ALT: The alternative BLT

The ALT: The Alternative BLT Candid Orange

This ALT is one of @mummylentil’s earliest recipes and a real crowd-pleaser. They often serve it to groups of friends as the perfect hungover breakfast snack.

Over time, the ingredients of the ALT have changed and developed to emulate even better the key flavour groups of salt, fat, and smoky umami of real (!) bacon. Aubergine’s tender texture is perfect for soaking these up so that each mouthful is bursting with flavour, a lovely contrast to the crisp lettuce and creamy sauce in this sandwich. The aubergine is also a versatile accompaniment to a vegan English breakfast or wrapped around sausages to make vegan Pigs in Blankets! For an even cheaper version (and slightly different texture) use carrots, peeled into thick slices, marinated, and cooked at the same temperature for 8-10 minutes.

The ALT: The Alternative BLT Candid Orange


  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp maple syrup
  • A pinch of garlic granules
  • 1 tsp nutritional yeast
  • 1 large aubergine (cut into slices 3 mm thick and halved)

To serve

  • 1 large tomato (sliced)
  • Lettuce or rocket (or both!)
  • Bread


  1. Preheat the oven to 180º.
  2. In a large bowl, make the marinade by whisking together the olive oil, soy sauce, smoked paprika, maple syrup, garlic granules, and the nutritional yeast (if using).
  3. Toss the slices of aubergine in the marinade and leave for at least 10 minutes.
  4. Place the aubergine slices on some foil on a baking tray and place in the oven for 13-15 minutes, or until the aubergine is tender and beginning to crisp around the edges.
  5. Meanwhile prep the tomato, lettuce, and any other fillings you might want, such as gherkins, avocado, sriracha mayo, or a tahini-miso sauce.
  6. Once the aubergine has cooked, construct your sandwich with layers of lettuce, tomato, aubergine, and any other fillings.
  7. Enjoy!

ALT dressings


Mix together 2 tbsps tahini, 1 tbsp lime juice, and 1 tsp red miso paste. The mixture will thicken so loosen it up with splashes of water until it reaches a thick creamy consistency.


Add 150ml soy milk to a blender with a pinch of salt and pepper, 1 tsp Dijon mustard, ½ tbsp lemon juice, 1 big tsp smoked paprika, and 3 roasted garlic cloves.  Blend, very slowly adding about 150ml vegetable oil until the mixture starts to thicken. Add sriracha hot sauce to taste.

If you enjoyed this recipe, check out Mummy Lentil’s other vegan delights, such as their charred corn-on-the-cob salad and creamy tahini mushrooms.