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Vegan Bacon
5 from 38 votes

Vegan Bacon

This Vegan Bacon recipe offers three plant-based alternatives: tempeh bacon, shiitake bacon, and coconut bacon. Each uses distinctive ingredients and seasonings to replicate bacon's smoky, savory flavor and crisp texture. Tempeh strips are marinated and baked until charred and crisp; shiitake mushrooms are thinly sliced and roasted with tamari oil for a meaty bite; and coconut flakes are flavored and baked into crispy flakes. This variety suits different preferences and uses.

Prep Time
5 mins
Cook Time
40 mins
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.