Best 5 Vegan Bacon Recipes

SMOKY VEGAN BACON

Steps:

• With a mandoline or vegetable peeler, cut carrot into long, thin strips. In a shallow bowl, whisk maple syrup, paprika, garlic powder, onion powder, salt and liquid smoke. Dip carrot slices into syrup mixture, allowing excess to drip off., In a large skillet, heat oil over medium heat. Cook carrot slices in batches until browned, 4-6 minutes, turning once.

HOMEMADE VEGAN IMITATION BACON BITS!

Steps:

• Add the liquid smoke, soy sauce, molasses to a measuring cup , then fill with water to get one cup.
• In a microwave safe dish, mix together liquid smoke mixture, TVP and salt.
• Cover tightly with plastic wrap and microwave on high for five minutes. Carefully remove the wrap.
• Preheat a skillet with the oil.
• If using maple extract, add to the reconstituted TVP now and mix well.
• Add reconstituted TVP to the pan and toss to make sure it all gets coated with oil. Pan fry until desired crispness. Stir often. You don't necessarily want to "brown" them, but dry them out. This should take about ten minutes.
• Allow to cool completely before transferring to an airtight container.
• Store in the refrigerator. The bits should last at least a week. Or you can store in the freezer, they will last a long time!

VEGAN TEMPEH BACON

Steps:

• To make the marinade combine the soy sauce, cider, tomato paste and liquid smoke in a wide, shallow bowl or pan and mix with a fork until the tomato paste is fully dissolved.
• Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should be able to get about 12 strips. Rub the strips with the hing. Submerge the tempeh strips in the marinade and let sit, for at least an hour and up to overnight.
• Heat the oil in an 11 or 12 inch skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them. If there isn't much marinade left add a splash of water. Cover and let cook for 3 more minutes, or until the liquid is absorbed. Uncover and check for doneness; if necessary keep cooking uncovered until all sides are nicely browned. Remove from heat and serve. (I recommend doubling the marinade recipe.).

VEGAN BAKED CARROT BACON RECIPE - (4.5/5)

Steps:

• Preheat your oven to 400 degrees fahrenheit. Slice carrots into thin strips using either a mandolin or food processor to keep them uniform. In a small bowl, whisk together broth, Braggs, olive oil, liquid smoke, and smoked paprika. Then, in a shallow dish, toss sliced carrots with broth combination until carrots are completely coated. Arrange carrot slices on a foil-wrapped baking sheet so that they don't overlap. Put in oven and bake for 7 minutes. Pull baking sheet from the oven and flip carrots. Put baking sheet in the oven to bake for another 7-8 minutes. It might take more or less time depending on how thick or thin you sliced your carrots. You'll know your carrot bacon is done when the edges are crispy and the center of each slice looks dry. Move carrot bacon to a plate with a paper towel to soak up any extra oil. Salt and pepper to taste. Let cool to room temperature before crumbling over a salad or putting in a sandwich. Store in an airtight container in the fridge. *A less healthy version, but also delish, would be to deep fry!

VEGAN COCONUT "BACON"

Steps:

• Mix all ingredients together except coconut.
• Add coconut and marinate for 1 hour.
• Heat oven to 350° and bake on a pan lined with parchment paper for about 30-40 minutes, until brown and crispy, stirring every ten minutes to prevent burning.