If there’s one thing people talk about a lot when they first give up meat, it’s just how much they miss bacon. That salty deliciousness is almost ingrained into our very being, so doing without it can be tough – especially when we first go plant-based.
However, we all know that the slaughter of millions of wonderful piggies is simply unacceptable, so we seek out alternatives.
The thing is, store-bought vegan bacon isn’t exactly the tastiest fare in the world and when you look at the ingredients list…well!
Thankfully, there is another way.
So, if you’re ready to start salivating, we shall begin!
Honestly, this is an easy recipe, it doesn’t require any special culinary skills. Anything that bacon can be added to, you can add these mushrooms to. How about putting the strips on a grilled veggie burger for a “bacon” burger?
This bacon gets it’s favor from a marinade made with Tamari, olive oil, nutritional yeast, garlic powder, liquid smoke, and maple syrup. These ingredients together provide you with a smoky, salty and slightly sweet flavor very similar to bacon. This recipes does take a round or two of practice as the rice paper can be hard to work with, but trust me when I say; it is the BEST alternative to bacon I have tried yet!
These come out of the oven crispy along the edges, and slightly chewier and succulent towards the center. Besides eating them as is, these would be perfect sprinkled on top of a vegan clam chowder or split pea soup, served alongside a tofu scramble or french toast, tossed in roasted brussel sprouts or used in a sandwich.
1/3 cup whole grain buckwheat groats (not buckwheat flour)
1 tsp onion powder
1/3 tsp garlic powder
1/3 tsp rubbed sage
1/2 tsp thyme
1-1/2 tsp smoked paprika
1 tsp liquid smoke*
3 tbsp pure maple syrup
1-1/2 tbsp coconut aminos (if no need to be soy-free, sub bragg’s, tamari, or soy sauce)
1 tbsp tomato paste
1-1/2 tbsp nutritional yeast (optional)
1 tsp coconut oil (may sub any oil you prefer)
1/2 tsp salt
Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak overnight.Preheat the oven to 400 degrees.Drain and rinse the soaked beans and buckwheat. Place in the bowl of a food processor fitted with an s-blade, along with all of the other ingredients. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform, but not completely pureed. Line a 9 x 13 casserole dish or rimmed baking sheet with parchment paper and spray with baking spray. Place bacon batter in pan and spread evenly with a spatula. You may choose to spray another piece of parchment paper lightly with baking spray and press the paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper, then use a spatula to spread over and fill in any bare spots. Bake for 10 minutes. Remove from oven and let cool for 10 minutes. Slice into 24-32 strips, whatever size you prefer, I cut mine into 1 inch by 4 inches slices At this point freeze any strips your don’t plan on eating immediately. Frozen strips can go straight into the skillet at a later date, no need to thaw first. To fry, heat a skillet with a small amount of oil and fry both sides to desired level of crispiness. You may also choose to fry slices in cooking spray, for a less crispy, but still very delicious result.
Its a great addition to salads, sandwiches, soups…even desserts! But don’t let me fool you-its addictive. You’ll get to the point where you’ll barely be able to walk by a bag without grabbing a handful of the stuff…
We are a team of nutritional experts and vegan activists, who work 24/7 to bring you accurate, well-researched information that will empower you to make the right choices. Whether you are looking for in-depth nutritional advice, latest stories, or a mouthwatering recipe - this is the place!