“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’.