Vegan Bacon, 4 Methods: Tofu, Mushroom, Cassava, and Almond
Each vegan has had the argument with a meat-eating acquaintance that ultimately turns to the subject of bacon. Now, you will have 4 smoky, crispy, salty weapons in your arsenal, due to YouTuber Lauren Toyota’s vegan bacon recipes from her Veggie Award-winning cookbook, Hot For Food Vegan Comfort Classics.
What you want:
For the bacon marinade:
¼ cup low-sodium tamari or soy sauce
2 tablespoons maple syrup
1 tablespoon liquid smoke
1 teaspoon smoked paprika
For the almond bacon:
3 cups sliced, blanched almonds
Bacon Marinade
For the cassava bacon:
1 massive cassava root, peeled
Bacon Marinade
1 to 2 tablespoons vegetable oil, for frying
For the mushroom bacon:
1 tablespoon vegetable oil
Bacon Marinade
6 massive shiitake mushroom caps, thinly sliced
For the tofu bacon:
1 (14-ounce) bundle extra-firm tofu, crumbled
Bacon marinade
What you do:
For the bacon marinade:
1. In a bowl, whisk all substances.
For the almond bacon:
1. Preheat oven to 350 levels. In a big bowl, add almonds and marinade, and stir to coat nicely.
2. Utilizing a slotted spoon, scoop almonds out from marinade and unfold in a good layer onto a parchment paper-lined baking sheet. Reserve marinade for brushing.
3. Place baking sheet in oven and bake for 25 to 35 minutes, tossing each 10 to fifteen minutes to stop burning, till crispy, darkish brown, and barely sticky. Brush on extra marinade to attain desired coloration. Take away baking sheet from oven and place on a wire rack to chill. As soon as cool, break up clusters which have caught collectively, and retailer in an hermetic container.
For the cassava bacon:
1. Utilizing a vegetable peeler or mandolin, shave off skinny strips of cassava about 1¼-inch vast. Into a big bowl, add cassava and marinade, stir to coat nicely, and let sit for quarter-hour.
2. In a nonstick pan heat oil over medium-low warmth. Place 4 or 5 cassava strips in pan, reserving extra marinade, and prepare dinner for 3 to 4 minutes on one facet, then flip and prepare dinner for one more 2 to three minutes. Brush all sides with remaining marinade earlier than flipping.
3. Take away cassava strips from pan and set on a plate (strips will stick if positioned on paper towels). Use instantly and retailer leftovers in an hermetic container.
For the mushroom bacon:
1. Preheat oven to 350 levels. In a small bowl, whisk oil and marinade. Add mushrooms, , stir to coat nicely, and let sit for quarter-hour.
2. Onto a parchment paper-lined baking sheet, lay mushroom slices, leaving slight area between. Reserve extra marinade.
3. Place baking sheet into oven and bake for 25 to half-hour, till crisp and barely sticky, flipping slices, brushing with extra marinade midway, and eradicating any small slices which have crisped.
4. Take away baking sheet from oven and transfer slices to a plate to let cool fully. Use instantly and retailer leftovers in an hermetic container.
For the tofu bacon:
1. Preheat oven to 425 levels. In a small bowl, add tofu and marinade, stir to coat nicely, and let sit for quarter-hour.
2. Onto a parchment paper-lined baking sheet, unfold crumbles in a good layer. Place baking sheet into oven and bake for 25 to half-hour, flipping midway.
3. Take away baking sheet from oven and put aside to chill fully. Crumbles will crisp as they cool. Serve and retailer leftovers in an hermetic container
For extra recipes like this, take a look at:
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