Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
QUESTION – What can I use in place of the Aquafaba since I pressure cook the chickpeas from dry beans and not the can I don’t get the aquafaba ??
You can make your own aquafaba at home in the pressure cooker when you cook the chickpeas. Check out our how-to article on all the best tips and tricks for doing that: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/homemade-aquafaba/ Let us know how it goes!
Hello the aquafaba is in the pressure cooker I use it all the time.
This is excellent!
what the heck is coconut aminos?
A soy sauce substitute made from coconuts.
Why don’t you list the food values for those of us with kidney problems or other health issues where we need to know Sodium, potassium and phosphorus etc? Many other Vegan sites offer this courtesy!
Respectfully, there are many such calculators online so if you see a recipe you might like, it should be easy enough to determine if it would work for you. So many people have so many different issues that I understand why some sites don’t do it. And since “safe” levels of stuff change so often, I can’t say that I blame them. I hope you are able to find a good calculator and then you can make adjustments to any recipe and still see if it is safe for you. Best wishes!
You could always read the ingredient list.
Very tasty sandwich! It was a lot of work, but I guess not much more than a regular BLT. My carrot bacon was good, but a bit chewy. I think I may have basted too much.
i love this recipe!!!!! i have made it soooo many times. sometimes i am too lazy to make the carrot bacon so i make the hummus only and add the maple syrup and aminos to it instead (just a little).
This was really tasty! I made a few mods tho… I added a half tsp liquid smoke to the marinade and added thinly slide tempeh with the carrots. Baked it together they came out great! I wasn’t sure about the humus spread at first but it grew on me. Had a slight deviled egg flavor, I think from the mustard but it was very good on the sandwich. Between the Smokey carrots, tempeh and hummus spread this was the best “V”LT I ever had! I didn’t have any ripe avocado but am definitely going to add next time.