I know, I know. Vegan bacon is a total oxymoron! Strange name aside, I can promise you that it tastes delicious. I began my quest for healthier breakfast sides after I realized this past winter that I was eating more and more bacon come the weekend which was bad for my waistline and health. Then I realized what I really loved about bacon is that it made me feel fancy. Breakfast could be a decadent diner plate with scrambled eggs, buttery toast, and yes, bacon.
So then the quest began. How do I make a healthier weekend breakfast side? I was inspired by these recipes from Minimalist Baker and Veganosity, but as always, modified them so that I didn't have to buy any special ingredients--those things that usually end up getting used once and then thrown out (yet another attempt for me to waste less is to buy only condiments and ingredients I know I'll use). An added bonus to this recipe? Eating less meat is better for the environment all around, not just for your health.
Typically I avoid most things called vegan because they end up being highly processed. I would also rather eat something that tastes like what it is, like tofu for example, rather than beef flavored tofu. I mean, how many gross additives and artificial ingredients go into making fake meat? Yuck! All that artificial stuff is hardly good for the environment either. There are, of course, a few exceptions, like this bacon and my vegan fudge, both of which use only natural ingredients and only foodstuff that I already have in my pantry: maple syrup, amino acids, garlic, and chipotle chile powder. Together these ingredients make for a sweet smokey flavor akin to bacon. If you have never used amino acids before, give them a try! I started using Braggs liquid amino acids as a healthier substitute for soy sauce and haven’t looked back since.
This recipe works well with eggplant (pictured here) as well as mushrooms. I have even seen people use carrots and turnips, though I have yet to try those options. You can slice these longways or, as I prefer, in circular discs. The big thing you need to make sure you do is to use a mandolin or other sharp cutting tool to produce thin, even slices so your pieces cook evenly. If they are too thick, they won’t have that crispy bacon feel.
All in all, this vegan bacon is the perfect blend of crispy, salty, and smokey--and it goes great with scrambled eggs and toast!
1 eggplant, thinly sliced
1/4 cup Braggs liquid amino acids
1/4 cup maple syrup
1/2 tablespoon smoke chipotle powder
1-2 cloves garlic, minced
Combine all ingredients, except the eggplant, in a shallow pan or bowl. Then place eggplant slices in mixture and let marinate at least 30 minutes. I usually let them marinate overnight for best flavor. To cook, squeeze the moisture from eggplant piece so they are as dry as possible. This will ensure that they get crispy while cooking, not soggy. Heat oil in frying pan on medium. Once the pan is hot, place first round of eggplant on pan’s surface and cook without flipping for 1-2 minutes, watching carefully so that pieces crisp up, not burn. Flip pieces and repeat on the second side until browned. These are best eaten hot with scrambled eggs and toast. Serves 4-6. Enjoy!
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