Smoky, crispy, and irresistibly satisfying, this plant-based bacon redefines tradition with thinly sliced, marinated vegetables that offer all the flavor and crunch without the grease. Whether you choose carrots, cucumber, eggplant, or king oyster mushrooms, each vegetable adds its own distinctive character. Ideal for brunch or an elevated lunch, this sandwich demonstrates that meatless options can be just as crave-worthy.
Base Ingredients (for 2–3 servings):
. Vegetable Choice
- Carrots – Great for crispiness and subtle sweetness.
- Cucumber – Neutral, lightly fruity flavor makes the bacon-flavor marinade stand out.
- Eggplant – Absorbs marinade very well and crisps up beautifully.
- King Oyster Mushrooms – Excellent texture when sliced thinly lengthwise.
-
1.5 tbsp coconut oil (refined if you want less coconut flavor)
-
1 tbsp soy sauce or tamari (for salt and umami)
-
1 tsp maple syrup (optional, balances flavors)
-
1 tsp smoked paprika
-
1/4 tsp garlic powder
-
1/4 tsp onion powder
-
A few drops of liquid smoke (go light—it's potent!)
-
Pinch of black pepper
-
Optional: 1/4 tsp nutritional yeast for an umami kick
Steps to Improve Texture & Flavor
-
Prep the vegetables:
Use a mandoline or vegetable peeler to get long, very thin ribbons of carrot or zucchini—about 1/16” thick. Carrots will be firmer and more toothsome. Zucchini gets crispier but can burn faster. -
Marinate:
Whisk together your coconut oil, soy sauce, smoked paprika, garlic/onion powder, pepper, maple syrup (if using), and a touch of liquid smoke. Toss your ribbons in the marinade and let them sit for at least 20–30 minutes, or up to 2 hours for deeper flavor. This gives time for absorption and helps the vegetables take on that "cured" feel. -
Bake or Air-Fry:
Line a baking sheet with parchment paper and preheat oven to 325°F (~162°C)
Arrange slices flat, not touching, and bake for 15–25 minutes, flipping halfway through. Watch closely near the end—these can go from crisp to burnt fast, especially zucchini.
Air fryer option: 275°F for 8–12 minutes, checking often. -
Cool to Crisp:
The strips crisp more as they cool. Let them rest on a rack or paper towel for a few minutes before serving.
Pro Tips
1. Double-Cured Veggie Bacon (Dry + Wet Cure)
Most recipes use just a wet marinade. Try starting with a dry cure rub (salt + sugar + smoked paprika) for 1–2 hours to pull out moisture, then rinse and follow up with a short wet marinade.
- Benefits: Concentrates the texture like real cured meat. Less soggy results. Unique two-step flavor layering.
2. Cold-Smoked Veggie Bacon
If you have a cold smoker or stovetop smoking setup (or even a smoker tube + covered pan), give your marinated slices 10–15 minutes of real cold smoke before baking or air-frying.
- Benefits: Legit smoky flavor without overpowering liquid smoke. Almost no plant bacon recipes do this.
3. Umami Bomb Marinade
Boost the savory depth of your marinade with:
- 1 tsp white miso or red miso
- A splash of mushroom broth or porcini powder
- A pinch of ground nori or kelp flakes
- Benefits: Adds a meaty depth you don’t get from soy sauce alone—more reminiscent of real cured bacon.
4. Flame-Kissed Finish
Char the final slices lightly with a culinary torch or under a broiler for 30 seconds right before serving.
- Benefits: Crispy, caramelized edges. Eye-catching. Mimics the charred bits of bacon.
5. Blended Veg Bacon – The Hybrid Sheet
Instead of slicing whole vegetables, blend carrots or mushrooms with starch (like rice flour or tapioca), umami, and coconut oil, spread thin on parchment, and bake as a custom sheet of "bacon" you can slice into strips.
- Benefits: You control texture completely. Great for consistent shape, snap, and fat-streaked visuals.
Use it for:
-
BLT-style sandwiches (or VLTs)
-
Vegan carbonara garnish
-
Salad toppers
-
Savory breakfast plates
Nutritional Estimates: Veggie Bacon Only (per serving)
| Veggie Bacon Type | Calories | Fat (g) | Carbs (g) | Protein (g) | Fiber (g) |
|---|---|---|---|---|---|
| Carrot (1 medium) | ~90 | 7 | 9 | 1 | 2 |
| Cucumber (1 medium) | ~80 | 7 | 6 | 0.5 | 1 |
| Eggplant (1/3 med) | ~100 | 8 | 8 | 1 | 3 |
| King Oyster Mushroom (1 large) | ~110 | 8 | 7 | 2 | 2 |
