Plant-Based Bacon From Carrots (or Zucchini!)
- Chef knife
- Cutting Board
- Mixing bowl
- Ziploc bag
- 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!
- 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.