“But I could never give up bacon!” I can’t count how many times have I heard that when talking with someone about my plant-based lifestyle. I’ll admit, even my youngest was willing to become vegetarian/vegan as long as he could still eat bacon on occasion. (That’s no longer an issue, thanks to coconut bacon.) I myself was an ardent fan of bacon in my pre-veg days.
I am happy to report that if you are missing bacon, think you might miss bacon, or just want something addictively delicious, this is for you. I love to keep some on hand as a topping for salads, pasta, scrambled tofu, or anything else that can use some smoky, salty, umami.
This recipe is SUPER simple: 4 ingredients. Mix. Bake. Eat.
I give the credit for this savoury yummy-ness to my bestie, the incomparable Monica La Vella from Veggie Fest Hamilton. As she writes in her post, “try not to eat it all in one shot. I dare you.”
Some advice: once the coconut bacon has cooled, put any leftovers in a jar and into the fridge. If you leave it on the pan, it is all too easy to keep snagging a few pieces every time you walk by. Just sayin’.
Course: Sauce or Topping | Cuisine: Vegan |
Prep Time: 5 min | Cook Time: 12 min | Total Time: 17 min
- 3 cups coconut strips or flakes (e.g., Bob’s Red Mill)
- 3 Tbsp tamari or coconut aminos
- 2 Tbsp liquid smoke
- 1 Tbsp pure maple syrup
- Mix until thoroughly combined and liquid is absorbed.
- Spread thinly on baking sheet.
- Bake at 350F for 12-14 minutes or until dark and crispy. They will crisp up more as they cool.
- Once cool, remove from sheet and enjoy!