vegetarian bacon mayonnaise no bacon

Vegetarian

Vegetarian Bacon Mayonnaise No Bacon

Drescription

From Tyler Kord's cookbook, A Super Upsetting Cookbook About Sandwiches. It would not be unreasonable to balk at the official the name of this recipe—"Bacon Mayo (for Vegetarians and Meat Eaters)"—and its motley crew of disparate ingredients: toasted Lapsang souchong tea leaves, soy sauce, allspice, mayonnaise, and... drumroll please... grape jelly.

Ingredients

2 teaspoon lapsang souchong tea leaves
1 1/2 cup mayonnaise
1/2 teaspoon ground allspice
1 garlic clove, finely minced
1 teaspoon grape jelly
2 tablespoon low-sodium soy sauce

Directions

Heat an oven to 250° F. Toast the leaves on a parchment-lined baking sheet for 10 minutes, or until completely dry and crumbly. Crush to a powder in a mortar and pestle or spice grinder.
In a medium mixing bowl, combine the tea leaves with the remaining ingredients. Whisk until thoroughly combined. Taste. "It totally does not taste like bacon," at this stage explains Kord.
Refrigerate for at least 1 hour (and up to 4 days). Now give it another taste: "Bacon!" Kord writes. "Kind of! But definitely delicious."

Sheet Pan Pancakes

Pancakes are a weekend brunch necessity (mimosas, too), but making them for a crowd is time-consuming. Instead, bake four kinds of pancakes—peanut butter, chocolate chip, raspberry and blueberry—at once with this easy sheet-pan pancake recipe. Making several different pancakes in one batch means you can easily please your whole brunch party, including yourself!