vegan bacon

This vegan Eggplant Bacon recipe takes all the flavor and crispiness of bacon and packs it into thinly sliced eggplant!

Eggplant Bacon Recipe

eggplant

soy sauce (30 mL,

Tbsp toasted sesame oil (15 mL)

olive oil (15 mL)

maple syrup (5 mL)

lemon juice (5 mL)

tsp smoked paprika

tsp each salt, black pepper, and cumin

Worcestershire sauce

Prep: Preheat air fryer or oven to 300 degrees F (150 C). Cut eggplant into quarters lengthwise, then thinly slice into long strips resembling bacon (about 1/8 inch thick, a mandolin slicer makes this easier).

Flavor: In a small bowl, stir to combine all remaining ingredients. Liberally brush onto both sides of eggplant slices.

Cook: If air frying, place bacon in a single layer in your air frying pan and cook for 10 to 15 minutes, until dry and browned. If baking, place on a parchment-lined baking sheet in a single layer and bake for 30 to 40 minutes, until dry and browned.

My favorite vegetarian bacon - Tempeh Bacon! Protein packed, ultra flavorful and easy to make. This vegan bacon is perfect for BLT sandwiches or brunch!

Tempeh Bacon

tempeh

soy sauce

apple cider vinegar

maple syrup

cumin

liquid smoke

oil,

Slice the tempeh into 1/4 inch slices.

To make the marinade, combine the soy sauce, apple cider vinegar, pure maple syrup, cumin and liquid smoke in a medium bowl. Whisk well to combine.

Place the tempeh strips in a 13 x 9 dish or other large, shallow container, and cover with the marinade. Make sure they are all coated well, and allow to marinate in the refrigerator for at least an hour or overnight.

To Bake: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Place the marinated tempeh strips onto the baking pan. Bake for 15 minutes. Flip and bake for 15 minutes more. Remove and serve.

To Pan Fry: Warm a few tablespoons of oil (olive, canola or avocado oil) in a large pan over medium heat. Add the tempeh in a single layer to the pan, and fry on each side for 3-4 minutes, until golden brown and crispy. For even more flavor, add a few tablespoons of the leftover marinade at the end and stir until coated. Remove, and continue frying until all the tempeh is cooked.

Serve in Vegan BLT sandwiches, as an addition to breakfast or brunch, or even as a snack! Enjoy.

Fake bacon that tastes like the real thing. Use it in salads, BLTs, or anywhere else that you would add bacon. This coconut bacon is vegan and gluten free, as long as you use gluten-free soy sauce (like tamari). Recipe yields 3 cups coconut bacon.

How to Make Coconut Bacon

large, unsweetened coconut flakes (not regular shredded coconut!)

reduced-sodium tamari (or other soy sauce)

liquid smoke (any flavor, choose your favorite)

Preheat oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper (optional).

Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper.

Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you&#8217;ll probably only need to bake for 12 minutes. For crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool.

Let the coconut bacon cool, then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months. No need to defrost!

So good! It's easy and adds a really nice flavour to the vegan BLT. The fact that it can be stored in the freezer is a real bonus too.Thanks!

I made this thinking it will be a great backpacking snack. Then I made a "bacon" cherry tomato, and fresh herb, quinoa salad for a fourth of a July party and it was a hit. 

Thank you so much this is a delicious recipe.

what can i substitute for the maple syrup?  I really want to try this..I have all the ingredients except the syrup...:Love

Wish I had read the comments about adding salt and oil before trying it as I am not overly thrilled with my results.  I was thinking of using liquid aminos instead of tamari and that would have added a more salty taste.  I'll try that next time

A couple years ago I had a really delicious coconut bacon BLT at a vegan restaurant in San Fran that I have been thinking about ever since. I am nothing close to resembling a vegetarian, but I have been trying to cut back on the meat so I thought this would be worth a try. First, for anyone who actually eats bacon, these taste nothing like bacon. However, they are delicious. I'm not crazy about them by themselves, but over a salad or in a BLT I think they will be wonderful. I did take a couple other people's advice and add some salt, which was absolutely necessary probably because I used low-sodium soy sauce. Next time I make them I think I'd cut back a little on the liquid smoke, and add a touch more soy sauce and maple syrup. Thanks for the recipe!

I love this recipe! The flavor is really good and I usually end up munching on pieces while I'm preparing the rest of dinner. My cat and dog are totally fooled by the scent – they also want to try some, too! I've found that it does keep really well in the freezer if you suck the air out of the bag and roll it up tight. I like to warm it up in my toaster oven for a (c)BLT, you just have to be careful when reheating it because it browns REALLY fast.

Hi, I just made this and I love it. It works so well for a vegetarian lunch bowl with black beans, avocado, etc etc. Here's my question: did you use raw or pre-toasted coconut? I used raw but was wondering if the other kind would work.

This came out so much better than I expected and I had high hopes! I went with the pecan flavored liquid smoke. Sprinkled it straight from the freezer onto my salad and now all I want to eat is salad.

But also as soon as I get my hands on some Hatch green chile I'm going to use this to make vegan green chile bacon mac and cheese. I'm not vegan but C+K has me dabbling with her recipe magic.

This is THE BEST bacon substitute ever! Works great for a BLT for our whole food plant based no oil healthy eating :) Even an awesome snack too. I cook mine even longer for that extra crunch. Thanks for sharing!

We just made it as topping for our veggie burgers.  The taste is really good. It has a bit less bacon structure as bacon made from tofu but the taste is similar. 

I made a large batch . How long can I preserve it in the fridge?

This stuff is heaven. Although, I almost ate the 3 cups of it all by myself  within an hour, which probably isn't very healthy :)  Delicious!

This was absolutely delicious. I was skeptical at first as I’ve never heard of coconut bacon, but it was great (even my bacon-loving, meat-eating husband loved it). I had it on BLTs (you could call them CLTs, I suppose) with avocado, and you couldn’t even tell it wasn’t actual bacon aside from the slight coconut flavor. I added a little sprinkle of salt - after reading the comments - to make it even more bacon-y.

I dreamed off coconut bacon while on holiday in minorca! I woke up and checked google and your recipy came up bonkers, 
But i made it when i got home tastes fantastic,
Spot on!!
      Wayne xx

2 &amp;1/2  tablespoons of liquid smoke makes this inedible. Had to throw out. On further research of other recipes it seems 1 teaspoon is about right.

When I found this recipe a couple of years ago I was ecstatic! This makes my tomato sandwiches my comfort food, my husband loves this recipe too! Thank you!!!!

Made coconut bacon for the first time ever. Turned out great !!!  
Got your book " Love real food" yesterday. Looking forward to trying some more delicious recipes from there as well !!  :)

I have made this recipe a few times (using gluten free tamari). I also add a dash of paprika, garlic powder, and black pepper. I use only 1 teaspoon of liquid smoke. The hardest thing about making this recipe is not eating it all before my family gets any.

Mine came out pretty sticky like delicious fresh bacon granola. I added salt and a little smoked paprika and I love it. I’m an avid meat eater but I am addicted to coconut bacon and my favorite brand went under but I finally got around to making my own.

Traditional carbonara is made with egg, parmesan and pancetta. And let&#x27;s be honest who did not love Spaghetti Carbonara?! 

So I just had to try a vegan spaghetti carbonara. Not only did I manage to veganize the carbonara in taste, but also conjured up a quick and easy vegan carbonara recipe. vegan | dairy-free | egg-free| lactose-free | opt. gluten-free | oil-free | whole foods plant based

Vegan Spaghetti Carbonara

6.3 oz (180 g) Spaghetti, Zoodles or gluten-free spaghetti

tbsp Aquafaba

almond milk

Pepper

tsp Liquid smoke (optional)

Turmeric

https://mediavine-res.cloudinary.com/video/upload/buqeaeh4fhovuejfvvog.mp4

Traditional carbonara is made with egg, parmesan and pancetta. And let's be honest who did not love Spaghetti Carbonara?!

So I just had to try a vegan spaghetti carbonara. Not only did I manage to veganize the carbonara in taste, but also conjured up a quick and easy vegan carbonara recipe.

This vegan banana peel bacon tastes incredibly realistic! It is savory, salty, smokey, slightly sweet, crispy, crunchy, and chewy! It is also easy and relatively quick to make.

How to Make the Best Vegan Banana Peel Bacon

medium organic bananas ((These must be ripe with lots of brown spots!!!))

tsp liquid smoke

tsp maple syrup, (100% pure)

tsp raw apple cider vinegar

tsp mellow white miso paste

tsp organic brown sugar

garlic powder

kosher salt

tsp black pepper

tbsp oil

Neutral cooking oil pan spray

Wash the bananas very well. Cut both of the tips off of the bananas and then remove the bananas and save them for another recipe.

Using a spoon, scrape out all of the inside white part of the banana peels and throw it away.

Cut each banana peel into 3 strips through the long way to give you 3 slices of bacon per banana. Set aside.

In a very wide, shallow bowl, stir together the rest of the ingredients EXCEPT for the olive oil and pan spray. Set aside.

Line a large sheet pan with a piece of parchment paper and place a wire rack on top—grease the wire rack with cooking oil spray. You MUST do this to prevent the bacon from sticking to it later on. Set aside.

Preheat the oven to 375 degrees Fahrenheit.

Place a large, non-stick saute pan over medium heat. Once hot, add in the olive oil.

Once the oil is hot, add in 3 to 4 slices of banana peel, yellow skin side down FIRST. Cook them for 1 1/2 minutes, then flip them over and cook them for another 1 to 1 1/2 more minutes. If their outer edges look like they&#039;re getting dark, remove them from the pan immediately and place them on the prepared wire rack. Thinner, skinnier banana peel slices will cook and brown quicker than bigger slices. The goal here is to get them ultra crispy and medium-golden brown.

Now, carefully and evenly coat both sides of each fried banana peel in the marinade. There should be NO marinade left over after coating each peel. Place the peels back on the greased wire rack.

Place the sheet pan of prepared peels on the middle oven rack and bake them for 4 to 5 minutes, flipping them over halfway through. The goal here is to bake the peels long enough for them to soak up all of the marinade and get them crispy again. Keep a very close eye on the peels to prevent them from burning, as this can happen quickly due to the sugars caramelizing.

Allow the peels to cool entirely, then eat immediately for optimum crispy crunchiness.

You can store the banana peel bacon in an airtight container and place them in the refrigerator if desired. Once the peels are cold, they will no longer be crispy or crunchy, but they will still be firm.

Amazing, crispy, smoky, savory vegan rice paper bacon, made with simple ingredients. Gluten-free, vegetarian, nut-free recipe. Who knew vegan bacon could be this easy and delicious?

Vegan Rice Paper Bacon

rice paper ((there should be enough marinade to

neutral oil

soy sauce ((or tamari

nutritional yeast

black pepper

paprika ((I used hot Spanish paprika))

Preheat the oven to 400 degrees Fahrenheit. (See notes for microwave instructions)

Whisk together all of the ingredients for the marinade in a wide bowl until the nutritional yeast is incorporated well; prepare a second wide bowl filled partway with water.

Prepare a metal, oven-safe rack with a sheet of parchment paper. (Skip this if microwaving).

Cut rice paper into thick strips, or to the size that you want. Note that the strips will shrink in size a little bit when cooking. Some brands of rice paper will crack a little bit when you cut them; Use a large, very sharp knife to minimize this.

Take two strips and stack them. Holding them together, dip them very quickly into the water. (UPDATE: if you have kitchen scissors, try dipping 2 whole rice paper sheets stacked together into the water, then cutting them into strips instead. I don't recommend cutting wet rice paper with a knife, it's not as easy as it seems). They should then start to stick together on their own. Gently squeeze excess water from the fused pair of rice paper strips.

Dip the fused pair of rice paper strips into the marinade and coat it fairly generously; place it onto the parchment paper.

Repeat with additional rice paper/rice paper strips until the rack is filled. NB: Periodically stop to whisk the marinade again and re-emulsify it; the oil will start to separate over time.

Bake for about 7 to 9 minutes, or until crisp. If your oven has hot spots, rotate the tray partway through. The strips can burn easily, so keep an eye on it and take them out as soon as they're done. The end result will be mostly crispy with some slightly chewy parts. :)

Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days. It will stay pretty crispy. But it probably won't survive 3 days without being eaten :)

With these three easy vegan bacon recipes, you won&#x27;t miss the real thing! Each one has a delicious smoky, salty flavor and crispy texture. Gluten-free and vegan.

Vegan Bacon

tamari

rice vinegar

olive oil

Heaping ½ teaspoon smoked paprika

shiitake mushrooms

coconut flakes

¼ teaspoon smoked paprika

Make tempeh bacon: Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the steamed tempeh in an 8x8 or similarly sized baking dish. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, olive oil, cumin, paprika, and sprinkles of pepper. Pour the marinade over the tempeh and set aside for 15 minutes. Layer the tempeh strips onto the baking sheet and bake 8 to 10 minutes, or until crisp and charred around the edges. Remove and let cool on the pan for 10 minutes. If desired, make “bacon bits” by using your hands to crumble the crispy tempeh into bits.

Make shiitake bacon: Preheat the oven to 300°F and line a baking sheet with parchment paper. Use a damp cloth to wipe the mushrooms clean (if you wash them in water, they will not become crisp in the oven). Stem and slice the mushrooms, place on the baking sheet, and toss with the olive oil and tamari until well coated. Spread in an even layer on the pan and bake 30 to 40 minutes, tossing halfway through, until the mushrooms are shriveled up and crispy.

Make coconut bacon: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the coconut flakes, tamari, maple syrup, and smoked paprika on the pan and toss gently to coat. Spread in a thin layer on the pan and bake until dark golden brown and slightly crispy, about 6 to 10 minute. Watch carefully, oven temperatures may vary and the coconut flakes can burn quickly.

With carrot bacon AND tempeh bacon, this Vegan BLT is full of both flavor and nutrition! A healthier version of the classic, keep it oil-free with my Aquafaba Mayo. For a gluten-free BLT, use your favorite GF bread, and use tamari in the marinade. TIP: For simplicity I opted to bake the carrots and tempeh together, but if you have an air fryer and want to try Tabitha Brown&#039;s method for extra crispy carrot bacon, check out her easy instructions in this YouTube video.

Vegan BLT With Tempeh and Carrot Bacon

carrots,

bread

Oil-Free Vegan Mayo (Or sub store-bought)

beefsteak tomatoes

tamari or soy sauce

onion powder

paprika,

Prep and preheat:

Preheat oven to 400 degrees F (204 C). Line two small baking sheets with foil or silicone mats, and place a baking rack on top. See Notes for stovetop cooking suggestion.

Toast bread:

Make marinade:

In a shallow container, stir together the marinade ingredients. Arrange the tempeh in the container and set aside to marinate while you prepare the carrots.

Slice carrot bacon and arrange tempeh on baking rack:

Trim off the tops and skinny ends of the carrots. Use a peeler to create paper thin slices of carrot. Transfer the tempeh to the baking rack, then place carrots in the marinade. Let sit for a few minutes, then transfer carrot slices to the rack (reserve marinade). Be sure there&#039;s room around each piece of &quot;bacon&quot; and that nothing is overlapping.

Bake:

Bake for 6 to 7 minutes. Remove pan from oven, and flip the carrot bacon. Bake 6 to 7 minutes more or until carrots are beginning to brown. Transfer carrot bacon to a plate. Brush tempeh with some of the remaining marinade, and return pan to oven. Bake tempeh for 10 more minutes or until hot and lightly browned. Set aside to cool.

Assemble:

To assemble the BLTs, spread each slice of bread with mayo (don&#039;t be shy)! Add tomatoes, tempeh, carrot bacon, and lettuce, and top with bread. Slice on the diagonal and serve.

Vegan bacon made from coconut? OH YES! Crispy, smoky, just a tad sweet and so amazingly delicious, you'll never miss the real thing!

Coconut Bacon

coconut

Preheat oven to 325°.&nbsp;

Line a baking sheet with parchment paper.

In a medium-sized bowl, stir together the soy sauce or tamari, liquid smoke, maple syrup and apple cider vinegar.

Add the coconut to the bowl and gently stir to coat it with the soy sauce mixture, being careful not to crush the coconut flakes.

Spread the coconut in an even layer on parchment. Drizzle any excess liquid over the coconut.

Bake for about 15 minutes, tossing every 3-5 minutes during cooking, until crispy and browned. Watch the coconut closely during baking, because this stuff can go from crispy to char in a very short time.

Remove the baking sheet from oven and allow to cool. The coconut bacon will continue to crisp up as it cools.

Crispy, savory-sweet vegan bacon made from shiitake mushrooms! Just 1 pan, 15 minutes, and 7 ingredients required!

Quick Crispy Shiitake Bacon

tsp oil ((if oil-free, omit))

mushrooms

Preheat oven to 400 F (204 C).

Heat a large rimmed oven-safe skillet (we prefer cast iron) over medium heat. Once hot, add oil, then mushrooms, tamari (starting with the lesser amount), maple syrup, liquid smoke, black pepper, and smoked paprika. Stir to coat.

Sauté, stirring frequently, for 2-3 minutes. Then transfer to preheated oven and bake for 10-12 minutes or until browned, dried, and slightly crispy.

Serve alongside vegan scrambled eggs or the perfect fried egg (if not vegan), or add to quiches, sandwiches, salads, pasta, and more!

Store cooled leftovers in a loosely covered (to allow some airflow) jar in the refrigerator for 3-4 days. Reheat in a 350 degree F (176 C) oven or on the stovetop over medium heat until hot. These are also delicious served at room temperature or even a bit cold. Best when fresh.

https://www.youtube.com/watch?v=3jFWDVPS45Q

Crispy, savory-sweet vegan bacon made from shiitake mushrooms! Just 1 pan, 15 minutes, and 7 ingredients required!

Full Recipe: https://minimalistbaker.com/quick-crispy-shiitake-bacon/
 
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Quick Crispy Shiitake Bacon | Minimalist Baker Recipes

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))

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

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!

A simple but elegant side dish made with savory roasted green beans, crisp vegan bacon, and a touch of sweet cranberry sauce.

Vegan Green Bean and Bacon Bundles

lb green beans (trimmed)

tsp kosher salt

tsp nutmeg

tsp garlic granules (or garlic powder)

cranberry sauce

ice (optional, see instructions below)

Preheat the oven to 350 degrees. Line a large cookie sheet with a nonstick baking mat or parchment paper. Fill a large mixing bowl half way up with ice and water to create an ice bath. Set aside.

Wash and trim the ends of the green beans. Then steam for one to two minutes, or until the beans turn bright green. Immediately remove from the heat and place the green beans in the bowl of ice water (or rinse thoroughly with very cold water until completely cool if you don&#039;t have ice water) Tip: This technique is called blanching. It means we&#039;re not trying to fully cook the green beans at this point, we&#039;re just getting them started so that they cook perfectly in the oven later on. Pre-steaming really improves the final texture and makes them a lot more delicious, so just steam lightly and then stop the cooking with ice water. Drain well and set aside.

Next warm a large frying pan over medium/high heat and add the vegan bacon. Allow the bacon to cook for 1-2 minutes or until the edges begin to crisp slightly. Again, this is giving the bacon a head start but don&#039;t cook it all the way through. We still want it to be pliable enough to roll around the green beans. Set aside to cool.

Prep

In a large bowl, add the green beans, olive oil, salt, nutmeg, garlic granules, and black pepper. Toss to coat evenly, then lay one slice on bacon on a cutting board and place 5-6 green beans on top. Roll the bacon tightly around the center of the green beans to create a bundle and place the bundles fold side down on the cookie sheet.

Assemble

Bake for 20-25 minutes or until the green beans are cooked through and the bacon is crisp. Serve warm with a cranberry sauce on top or on the side. Enjoy!

Bake

This smoky, crispy Vegan Bacon is made with tofu and is perfectly chewy and savory.  A delicious plant-based protein, perfect for breakfast, BLTs, wraps, sandwiches, pasta, and buddha bowls.

Top 24 vegan bacon recipes from across the web

The most viewed vegan bacon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 24 vegan bacon recipes from across the web

The most viewed vegan bacon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Bacon Recipe

Tempeh Bacon

How to Make Coconut Bacon

Vegan Spaghetti Carbonara

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Vegan Rice Paper Bacon

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The most viewed vegan bacon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine