vegetarian 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.

You'll be shocked this Eggplant "Bacon" from Delish.com isn't bacon at all. 

Eggplant "Bacon"

olive oil

smoked paprika

Liquid Smoke

black pepper

Our favorite eggplant bacon recipe. Make a double batch! Great for sandwiches for lunch the next week.

Just tried for the first time. Delicious! Wish I had used the mandoline, as I think they were too thick to crisp up. Mine were between 1/8” and 1/4”. Those that were smaller got a little chewier but still not crisp. I tried half on a rack and half right on the parchment. I had them on a ELT and did not mind at all that they were not crisp. The flavor and slightly chewy texture were perfect. 
Yum!

Its sooo delicious.. iI ate it without bread .

I’ve made this delicious eggplant bacon before and I didn’t get it crisp enough, so I’ll be making it again and placing the slices in a cooling rack inside my baking sheets. I love this recipe!

Just never got crispy.  Had a good smoky flavor but the eggplant was soft.

I'm sorry.... this was GROSS. And I make vegan meals regularly.  Did not work. A soggy, sour mess. 16 Fev 2021

Just tried this and I'm not impressed.  Followed the recipe exactly for the first batch...came out limp and not tasting at all like any type of bacon...lol...figuring that I sliced the eggplant too thick, tried again slicing a thinner slice on the mandolin...this time half way through, I removed the baking sheet from oven flipped the eggplant slices over and returned to the oven to complete cooking.   This time the eggplant slices were firmer, but again the taste left something to be desired.   Maybe it's because I'm not vegan but I'm not impressed with this recipe at all

I liked it. I did cut the liquid smoke in half.
It doesnt taste like bacon but it is good.

I loved this. Not quite bacon, but a breat substitued. I am a plant based vegan, so a step up on a new taste for me. It is very tasty and I will be trying it again, but with an organic Annie's Worcestershire 'low-sodium' next to try and cut down on the sodium. It never really got crisp so maybe I'll cook it at a lower heat and longer next time. I wondering if this would work in a dehiddrater...hummmmmm

Terrible.  Hubby did not like it at all. Smelled great. Tasty nope 👎

It is so good with that sandwiches. I love it because it more tasty.

Will make this again.  Next time I'll use 1/8" setting on my mandolin. 1/16 seemed to thin.

It was awesome straight off the pan. I served it on salty garlic toast with tomatoes and cheddar, and that was super awesome. I added a little chili powder to the marinade and put the black pepper straight in the marinade. Only the super thin cuts got crispy, but the soft cuts were great too. When serving to fiends, I'll call it smokey eggplant rather than bacon.

Used double the liquid mix and baked for 30 min on each side. Yummy

https://streaming.hearstdigitalstudios.com/63679c3e-b9f8-4941-9653-cfa89d912df5/video_rover_16x9_1080p_hd_1545432802_23074.mp4

You Need To Try Eggplant "Bacon"

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 rice paper bacon recipe is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It&#x27;s vegan + cholesterol-free, can easily be made gluten-free, and tastes shockingly like the bacon we grew up eating. It even sizzles while it cooks! Serve it with tofu scramble for an epic vegan brunch or on a vegetarian BLT!

Rice Paper Bacon

soy sauce (use tamari for GF)

water

Tbsp refined coconut oil (melted)

Tbsp beet powder*

tsp liquid smoke

rice paper

brown sugar

Preheat your oven to 400F, generously grease 2 large baking sheets with refined coconut oil, and use a whisk to mix together all the ingredients for your marinade in a shallow dish or pie plate.

Set up your assembly line: Fill a large bowl with room temperature water and set it on the counter. Next to it, place your marinade dish. Next to that, place a large cutting board.

Take 2 sheets of rice paper and press them together. Submerge them in the bowl of water for about 15-30 seconds. This should make them adhere to one another.

Carefully remove the rice paper and place it in the marinade. Marinate for one minute, flip, and marinate one more minute. Then, move the rice paper to the cutting board.

Using a pizza cutter or sharp knife, cut the rice paper into 6 slices and transfer these to the greased baking sheet. Repeat this process with the remainder of your rice paper.

Before baking, brush the excess marinade onto each bacon strip. Then, sprinkle with a bit of brown sugar and freshly ground black pepper. Bake at 400F for 3 minutes (or 4 for crispy). Use tongs to carefully flip each slice, brush each once more with excess marinade, sprinkle with brown sugar and black pepper, and return them to the oven for another 3 minutes (or 4 for crispy).**

Top 5 vegetarian bacon recipes from across the web

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

Top Tags

Eggplant Bacon Recipe

Tempeh Bacon

Eggplant "Bacon"

Carrot Bacon Recipe

Rice Paper Bacon

Top 5 vegetarian bacon recipes from across the web

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

Top Tags

Eggplant Bacon Recipe

Tempeh Bacon

Eggplant "Bacon"

Carrot Bacon Recipe

Rice Paper Bacon

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