carrot bacon

This is my original carrot bacon recipe that started an internet craze! It&#039;s salty and sweetly smoky, really delicious, and easily made from carrots and five  other basic ingredients. Try it for yourself!

How To Make The Original Carrot Bacon Recipe

carrot

tbsp tahini

tbsp rapeseed oil ((AKA canola))

maple syrup

1½ tsp all-purpose soy sauce ((or tamari, or coconut aminos))

tsp liquid smoke

food processor ((use the slicing disc))

Y peeler

grater

cookie sheet

silicone baking mat

baking parchment

Peel and top &amp; tail the carrot, then slice very thinly.

Blitz the rest of the ingredients together for 20 seconds or so, until you have a thick marinade.

Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes.

Heat your oven to 200°C/400°F

Place the carrot strips side-by-side on a cookie sheet (lined with a silicone baking mat or baking parchment if it’s not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your ‘bacon’ to be.

Remove from the oven, and enjoy your delicious plant-based bacony treat!

This vegan carrot bacon is a deliciously sweet and smoky alternative to bacon! It&#039;s easy to make with a simple marinate and can be oven baked or air fried. Delicious on burgers, with your vegan breakfast or sprinkled over salad.

Carrot Bacon Recipe

carrots

tbsp tamari soya sauce

yeast

tsp smoked paprika powder

garlic powder

onion powder

tsp black pepper

Slicing

Start by washing and peeling your carrots, then use a vegetable peeler to thinly slice your carrots into ribbons.

Mixing

In a mixing bowl, whisk together all ingredients for the marinade: tamari soya sauce, maple syrup, nutritional yeast, smoked paprika powder, garlic powder, onion powder and ground black pepper.

Marinating

Place the carrot slices into the marinade and stir to evenly coat them. Place the bowl into the fridge and let the carrots marinate for 30 minutes.

Baking Trays

Preheat your oven to 350F (180C) and line 2-3 baking trays with parchment paper. Brush a little oil onto the paper, then place the carrot strips onto the trays in a single layer. Brush or spray with a little more oil.

Baking

Bake in the middle of the oven for 10 minutes, then flip the carrot slices. Bake for 5-10 more minutes, or until the carrots are golden and the edges crispy and caramelized.

Serving

Carefully remove the carrot bacon from the parchment paper whilst still warm and enjoy the carrot bacon on a delicious vegan burger or alongside your Sunday brunch.

This smoky-sweet carrot bacon is the crispy-chewy snack you never knew your brunch plate needed. Each strip is glistening in a molasses-maple marinade that caramelizes into a savory glaze, laced with toasted sesame and just enough smoke.

Carrot Bacon

(wide carrots)

tamari (or other soy sauce of your preference)

sesame oil

liquid smoke

smoked paprika

molasses

canola oil (vegetable oil, or sunflower oil)

Peel the carrots. If you want to avoid un-bacony looking tips, you may want to cut off the narrow tip side of the carrot.

Using a mandoline or vegetable peeler, slice the carrots lengthwise into thin, wide ribbons. Aim for uniform thickness, so that the slices cook evenly.

In a wide, shallow dish, using the tines of a fork, whisk together the tamari, toasted sesame oil, liquid smoke, smoked paprika, onion powder, garlic powder, molasses, and maple syrup until smooth.

Place the carrot ribbons in the marinade, ensuring each piece is fully coated. Let sit for 10 to 15 minutes, gently turning the ribbons occasionally to distribute the marinade evenly.

Heat the oil in a large nonstick or cast iron skillet over medium-high heat. After 90 seconds when the oil is hot, working in batches, lay several marinated carrot ribbons flat in the skillet without overlapping. Fry for 1 to 2 minutes per side, turning once, until the ribbons are darkened in color and crisp at the edges. Add additional oil as needed between batches.

Once all carrots have been cooked, add them back to the pan and drizzle on any remaining marinade. Allow the carrots to cook in the marinade until it has all absorbed or evaporated.

Transfer to a rack or clean kitchen towel to cool slightly. The carrot bacon will continue to firm as it cools. Repeat with the remaining ribbons, adding more oil as needed between batches.

Hello!  I made carrot bacon yesterday (well, tried!) .  I marinated it for too long after it was part-way cooked.  It never got solid-ish again, but tasted yummy!  I ended up chopping it and adding it to a sort-a bolognais-ish lentil dish and the 'bacon' marinade gave the dish great flavor.  I did add more sweetness to the marinade, also, admittedly.

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Top 3 carrot bacon recipes from across the web

The most viewed carrot bacon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed carrot bacon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine