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If you haven’t noticed, vegan BLTs (more specifically, TTLAs) are all the rage right now. And with smoky tempeh bacon, juicy tomato, and crisp, cool lettuce, what’s not to love? Well, thanks to Jackie Kearney’s recipe for Spicy Korean BLTs from her cookbook My Vegan Travels, we’re rethinking everything we knew about the classic ‘wich. A generous drizzling of gochujang mayonnaise and a few spicy pickled red chillies amp up the flavor of this lunchtime favorite, and we’re never looking back. And if you love heat, don’t miss the recipe for our Kimchi Miso Soup, featured in the January+February Issue of VegNews Magazine, available online or on newsstands now!
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