Plant-Based Bacon From Carrots (or Zucchini!)
If you began a meat-eater, you know how amazing bacon is, and you most likely miss it very, very much. This plant-based bacon recipe is very easy to execute, and tastes oh so delicious!
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Servings: 4 servings
Serving Size:0.25 carrots
Nutrition
Calories:70 kcal
Carbs:12 g
Sodium:187 mg
Potassium:163 mg
Phosphorus:46 mg
Protein:1 g
Fiber:1 g
Equipment
- Peeler
- Chef knife
- Cutting Board
- Oven
- Mixing bowl
- Ziploc bag
Ingredients
- 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
Instructions
- 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!
Notes
- Alternate cooking method: 380°air fry 2-3 minutes
- Not all ovens are created equal, so if you know that your oven runs hot or cool, do adjust the temperature and/or cooking time accordingly. Similarly, if you use a fan oven, it will need to be a few degrees cooler than the recipe states.
Full Nutrition
Nutrition Facts
Plant-Based Bacon From Carrots (or Zucchini!)
Amount Per Serving (0.25 carrots)
Calories 70
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 187mg8%
Potassium 163mg5%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 5221IU104%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin E 1mg7%
Vitamin K 4µg4%
Calcium 30mg3%
Copper 1mg50%
Folate 10µg3%
Iron 1mg6%
Manganese 1mg50%
Magnesium 12mg3%
Phosphorus 46mg5%
Selenium 2µg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
