Epic vegan bacon, 7 different ways?! Yes, you read that right! It's my boyfriend's birthday and I asked him, "what kind of birthday cake would you like me to make?!"...and he said, "bacon"...well, very funny!...and now here I show off how bake up some "finger licking good" (as he said!:) facon - perfect for all different meals: sides, sandwiches, roll ups, etc. I'll show you a deletable marinade and apply to an array of plant-based options: rice paper, carrot, eggplant, banana, coconut, etc.
Marinade Ingredients:
6 TBS Soy Sauce (or GF version)
1/2 tsp Liquid Smoke
1 TBS Maple Syrup
4 TBS Olive Oil
1/2 tsp Black Pepper
1/2 tsp Sweet Paprika
2 TBS Nutritional Yeast
1 TBS Garlic Powder
Bacon-Base Options:
Carrot
Eggplant
Banana Peel
Rice Paper
Coconut Flakes/Shreds
Make strips using a peeler for carrot and eggplant. Soak in marinade for 10 min. Place peels on baking sheet lined with parchment paper or a silicone mat, removing extra liquid from strips.
Dip rice paper in regular tap water momentarily, cut into bacon-sized strips, and layer 2-3 matching strips together. (Aim for standard bacon size of 1 in wide by 6 in long.) Coat layered strips in marinade and skim off excess liquid, placing on lined backing sheet.
Layer up one peeled carrot in between two rice paper strips.
Dress coconut flakes/shreds in marinade and spread out evenly on lined baking sheet.
Bake at 400 F for 7-8 min. Cool on rack as they will crisp up even more and devour!
*Optional: for firmer carrot and/or eggplant, half way through the baking process - flip peels over to evenly cook both sides. Or keeping peels on the softer side, make for a perfect roll-up style bacon application.
Happy bacon making!
❤️ Lisa
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