Plant-Based Bacon From Carrots (or Zucchini!)
Servings 4 servings
- 2 Carrots, medium You can try yellow zucchini as a substitute
- 2 tbsp Maple syrup
- ¼ tsp Black strap molasses
- 1 tbsp Tahini Optional
- 1 tsp Liquid smoke mesquite or applewod preferred
- 2 tsp Bragg's liquid aminos
- 1 tsp Garlic powder
- ½ tsp Smoked paprika
- 1 tsp Onion powder
- Black pepper to taste
Peel and cut the top & tails off the carrots (or yellow zucchini) then slice very thinly. I prefer using a mandolin, but a good peeler could work.
Blitz the rest of the ingredients together in a food processor or blender for 20 seconds or until you have a nice thick marinade.
Place the carrot (or yellow zucchini) and marinade into a plastic Ziploc bag, mix together so that your vegan bacon slices are coated. Place in a bowl in your fridge for 3 hours or overnight.
Heat your oven to 200°C/400°F.
Place the bacon strips side-by-side on a sheet pan (lined with a silicone baking mat or unbleached parchment paper if it’s not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your ‘bacon’ to be (see note). Remove from the oven, and enjoy your delicious plant-based bacony treat!
Serving: 0.25carrots | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 187mg | Potassium: 163mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5221IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 2mg | Vitamin E: 1mg | Vitamin K: 4µg | Calcium: 30mg | Copper: 1mg | Folate: 10µg | Iron: 1mg | Manganese: 1mg | Magnesium: 12mg | Phosphorus: 46mg | Selenium: 2µg | Zinc: 1mg