Rice Cake ZLT

We were in a bit of a rush last night for dinner as the outdoors were too lovely to cut biking with the neighbors short. So I quickly assembled a vegan, gluten-free variation of the classic BLT sandwich – replace the bread with rice cakes and the bacon with grilled zucchini, and put our leftover aquafaba from the stuffed polenta to good use 🙂

Sooo, aquafaba mayonnaise: It’s super quick and easy to make, and the only non-standard household ingredient is the aquafaba. You’ll need mustard to help with the emulsification, and either lemon juice or a sort of vinegar (acv, white, etc.) will work.
That was a fun experiment!

Ilian loooved this dinner, even if he wasn’t interested in cooking this time. Get your toddler to assemble their own “sandwich” and don’t mind the crumbs 😉

Rice Cake ZLT

  • Servings: about 10
  • Difficulty: intermediate
  • Print



  1. Slice the zucchinis lengthwise into 1/4 inch thick strips. Place on paper towels and salt liberally. Let sit for 15 minutes. Wash off salt under running water, pat dry.
  2. Coat in oil and place on rack on a cookie sheet [to catch any dripping oil]. Sprinkle with thyme and paprika. Bake at 375F for 15 to 20 minutes, until soft.
  3. In the meantime, slice the tomatoes into thin rounds, separate the lettuce leaves, and prepare the aquafaba mayonnaise according to the instructions in the link. [I blended the ingredients for about 20 seconds instead of pulsing, and my immersion blender has just one speed which worked absolutely fine!]
  4. Spread a thin layer of mayo on the rice cakes, add lettuce and two strips of zucchini. Top with a slice or two of lettuce and a dollop of mayo. Enjoy!

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