Vegan Bacon
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Cuisine
American
Vegan Bacon
Description
The Vegan Bacon recipe features three distinct versions designed to emulate traditional bacon's flavor and texture using plant-based ingredients. Tempeh bacon starts with steamed, thinly sliced tempeh marinated in tamari, rice vinegar, maple syrup, olive oil, cumin, smoked paprika, and black pepper, then baked at 425°F until crisp around the edges. The shiitake bacon involves wiping, slicing, and roasting shiitake mushrooms coated with olive oil and tamari at a lower temperature to become crispy but tender. Coconut bacon uses unsweetened coconut flakes tossed with tamari, maple syrup, and smoked paprika, then baked briefly for a crunchy, smoky snack.
Each preparation brings a different texture and taste profile that can function as a smoky topping or side for dishes where bacon is traditionally used. They provide versatile, flavorful options for vegan or plant-based diets.
The recipes highlight marinating or seasoning the base ingredient thoroughly and careful baking to achieve crispness without burning. Making the tempeh into “bacon bits” broadens its use as garnish or mix-in.
Ingredients
Tempeh Bacon
- 8 ounces tempeh steamed according to this recipe, sliced crosswise into thin strips
- ¼ cup tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon cumin
- smoked paprika heaping ½ teaspoon
- black pepper freshly ground
Shiitake Bacon
- 8 ounces shiitake mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon tamari
Coconut Bacon
- ¾ cup coconut flakes unsweetened
- ¾ tablespoon tamari
- maple syrup scant ½ tablespoon
- ¼ teaspoon smoked paprika
Instructions
- 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.
User Reviews
Overall Rating
5
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