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A plant-based version of your classic bacon, lettuce and tomato sandwich that will not dissapoint!



2 pounds tomatoes, cored and diced

2 tablespoons maple syrup

1/4 cup white balsamic vinegar

4 sprigs thyme, stemmed

1 teaspoon ground pepper

1/2 teaspoon red chilli flakes

1 teaspoon salt, to taste


1 pound shiitake mushrooms

2 tablespoons olive oil

1 teaspoon tamari

1/4 teaspoon salt


5 ounces baby arugula

3 ripe avocados, gently mashed

1 sourdough loaf, sliced and grilled

Place all tomato jam ingredients in a medium sauce pan and bring to a simmer over low heat. Simmer for 30-45 minutes, stirring occasionally until jam thickens. Season with additional salt and chili flakes if desired, cool before serving.

Preheat oven to 350 degrees F. Stem and slice shiitake mushrooms, toss with olive oil, tamari and salt. Arrange in a single layer on parchment paper or a silicon lined baking sheet. Bake for 15-20 minutes, turning halfway until mushrooms are golden and crispy.

Spread jam onto sliced bread and top with arugula, avocado and shiitake bacon, option to add goat or feta cheese, enjoy!

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