Veggie Twists On Bacon

These plant-based recipes wed smokiness and sweetness to satisfy that bacon craving.
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Rainbow sandwich toppings

From left: Smoky Carrot Bacon, Sweet & Salty Coconut Bacon, Portobello Bacon

Smoky Carrot Bacon

Serves 6

Ingredients

1 tbsp grape seed oil

1 tbsp reduced-sodium tamari

1 tsp liquid smoke

1 tsp sea kelp seasoning

¼ tsp sea salt

2 large carrots, peeled into long, thin strips

Directions

1. Preheat oven to 400°F. In a large bowl, whisk together oil, tamari, liquid smoke, kelp seasoning and salt. Add carrots and coat completely. Marinate for 30 minutes at room temperature.

2. Pour marinade and carrots into a 9 x 13-inch baking dish, ensuring that the carrot strips are laying somewhat flat. Bake for 18 to 20 minutes, until carrots are tender, but firm. Set aside to cool.

Sweet & Salty Coconut Bacon

Serves 6

Ingredients

1 cup unsweetened dried sliced coconut or coconut flakes

1 tbsp pure maple syrup

1½ tsp reduced-sodium tamari

1 tsp smoked paprika

½ tsp grape seed oil

Directions

To a medium bowl, add all ingredients and toss well to coat. Spread on a large parchment-lined baking sheet. Bake until crispy. (Note: This can take anywhere from about 8 to 18 minutes, depending on the size of your coconut, so check often to avoid burning.)

Portobello Bacon

Serves 6

Ingredients

1½ tbsp grape seed oil

1½ tbsp pure maple syrup

1½ tbsp reduced-sodium tamari

1 tsp smoked paprika

1 lb portobello mushrooms (4 large), stemmed and thinly sliced

Directions

1. Preheat oven to 375°F. In a medium bowl, add oil, maple syrup, tamari and paprika; whisk together. Add mushrooms and toss gently.

2. Pour marinade and mushrooms onto a parchment-lined baking sheet. Bake for 15 to 17 minutes, until mushrooms are dry and almost crispy. Set aside and let cool.