Vegan BLTA with Carrot Bacon - Forks Over Knives

Ingredients

• ¼ cup coconut aminos
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 tablespoon orange juice
• ½ teaspoon smoked paprika
• 2 large carrots, cut lengthwise into thin strips (about ⅛ inch thick)
• 8 slices 100% whole wheat bread, toasted
• 1 15-oz. can no-salt-added chickpeas, liquid (aquafaba) drained and reserved
• 2 tablespoons nutritional yeast
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 teaspoon dry mustard
• ½ teaspoon curry powder
• ⅛ teaspoon cayenne pepper
• 2 tablespoons sliced scallion
• 2 tablespoons chopped fresh parsley
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 4 leaves romaine lettuce
• 1 red tomato, sliced
• 1 yellow tomato, sliced
• 1 medium avocado, halved, seeded, peeled, and sliced