I would go vegan… but BACON!
I’ve heard it countless times. Really, what everyone is saying is that they love that umami flavour… that savoury, salty, sweet, bitter flavour, all in one. Or that certain fattiness and texture of a food like bacon.
Have no fear. The re-creation of this is TOTALLY do-able in the plant-based realm.
Instead of coconut, you can experiment with this recipe by using thinly sliced zucchini, sliced rice paper, or even thinly sliced carrots.
I think coconut does the crispy trick.
Add these delish morsels to sandwiches, wraps, salads, vegan egg’s benny, or just eat it straight off the plate.
The salty, smoky, savoury kick your tastebuds will experience is somethin’ else. Trust.
-Coconut is packed with calcium, magnesium, potassium and electrolytes!
-Smoked Paprika is antioxidant rich and fights disease! Since paprika is made from peppers, it’s packed with the antioxidant beta-carotene, plus it regulates blood sugar levels and prevents diabetes. It also keeps your heart strong and is good for your eyes.
-Tamari is similar to soy sauce. It’s the saltiness you need for a recipe like this. It’s fermented, rich in minerals, has less sodium than soy sauce, and makes this recipe gluten-free.
Smoky Vegan Coconut Bacon
Time: 20 minutes (or 7 hours if dehytrating)
Serves: 2 cups worth
- 2 cups dried, unsweetened large coconut ribbons
- 2 tbsp maple syrup
- 1/4 tsp coconut oil, melted
- 2tbsp tamari (or coconut aminos, if you have it)
- 1 tbsp smoked paprika
- 1 tbsp nutritional yeast
- Pinch of black pepper
- 1/4 tsp vegan Worcestershire sauce (optional)
- If using an oven, preheat to 325°F, and line baking sheet with parchment paper.
- Whisk together all marinade ingredients.
- Pour marinade over coconut ribbons and mix evenly.
- Let it all marinade for 1 hour (this is optional, but will bring out the flavours even more)
- Crisp them up by either:
- Dehydrating for 6-8 hours at 115°F (this will keep all the enzymes in tact by keeping it raw)
- Baking at 325°F for 5 minutes, stir them around, then bake another 5 or more (until crispy, but not burnt!)
- Once removed, these bacon bits will continue to crisp.
- Store left overs (if there is any) at room temperature for up to a week, or in a freezer bag for up to a month or two!