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Tomato Soup French Toast BLTA

This is such an incredible Sandwich, combining 3 amazing dishes...Tomato Soup, French Toast and BLTA. What is even more amazing is that it just so happens to be Gluten Free. Thanks to one of our favorite brands, Little Northern Bakehouse. Definitely goes without saying, THE BEST store bought VEGAN AND GLUTEN FREE Bread I have ever had. Read all about the brand and find out where you can buy it HERE

(While this product was supplied to us by Little Northern Bakehouse, We stand truly behind their products and these are our honest opinions.)


2 Follow Your Heart Vegan Eggs, prepared with 1/4 cup less of water than directed)

1/4 cup of your favorite tomato soup

Garlic Salt

1 tsp of garlic powder


1 tbl of nutritional yeast


Tomato, sliced

Avocado, sliced

Rice Paper Bacon, recipe below

Butter for pan

Follow Your Heart Chipotle Vegenaise


In a medium bowl combine your Follow Your Heart Vegan Eggs and tomato soup

Whisk together well, adding more soup if too thick

Add in your garlic powder, nutritional yeast and a pinch of garlic salt and pepper

(you want the consistency of a pancake batter, if anything slightly thinner)

Whisk together well

Heat a little butter in a non stick pan over medium high heat

Take one slice of bread and coat in batter

Wipe off excess batter along the side of your bowl

Place into heated pan and fry on each side until golden and starting to crisp up

Should be roughly 3-4 minutes per side, but each stove top varies

Remove and repeat with remaining batter and bread

Prepare Sandwiches

Spread one side of each crispy french toast generously with your chipotle vegneaise

Top with your lettuce, tomato, rice paper bacon and avocado

Top with another slice of bread, chipotle vegenaise side down

Serve and enjoy!

Rice Paper Bacon


1 tbl brown sugar

1-2 tbls of vegan friendly Bacon bits (omit if making gluten free)

Pinch of garlic powder

1 Tsp of liquid smoke

2 tbls of Liquid Aminos

3 tbl of oil

Pinch of paprika

1 tbl of nut yeast

Rice paper, roughly 20 sheets

Bowl of water

Parchment Paper


Preheat oven to 400

Whisk together the first 9 ingredients in a medium/large bowl

Line your baking sheets with parchment paper

Break your rice paper into bacon sizes*

Take two pieces, similar in size, and place on top of one another

Holding one end drag through bowl of water back and forth for a few seconds

Until they start to stick together

Using fingers slide down two pieces to remove excess water

Repeat but in the marinate, this time don’t drain excess liquid

Place onto parchment paper

Repeat with remaining rice paper

Bake in preheated oven for 6-8 minutes


Remove and let cool for 2 minutes

*Caution when breaking, pieces fly EVERYWHERE


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