Bacon is a very popular food around the world and even I have never tried it, I have always been intrigued! For people who don’t eat pork (or meat at all), the bacon alternatives are limited.
In this recipe, this vegan bacon gets it’s favor from a marinade made with Teriyaki sauce, smoked paprika and maple syrup. These ingredients together provide you a deep smoky, sweet and sour flavor very similar to bacon.
Liquid smoke is commonly used for bacon or even very often for vegan bacon. It’s a big NO NO for me! One of the worse thing you can give your body! Full of corn syrup and other processed and chemicals ingredients that’s definitely something I don’t want to eat!
I tried multiple times before getting this great marinade. And I also tried multiple cooking method:
- Sautéed: I used a hot sautéed pan and lined all the mushrooms sliced. They came up really seared on the outside and delicious but not that crispy.
- Bake at 450 for 30 minutes: disaster! They completely burned and not became crispy at all!
- Bake at 350 for 1 hour: became slightly crispy on edges and very tender in the middle but not too soft. I went for this method
However, I really like the pan-seared version too. It’s just less crispy.
Oh and also… WHY DOES IT CAUSE MY FIRE ALARM TO START!?! Each time I made it, even with absolutely no smoke, my fire alarm went on! If anyone knows, I listening! (is it because of the smoked paprika?)
I had such a good time sharing this recipe with Liz from Kosher Like Me. We made a springy quinoa salad with homemade nut milk served with this vegan bacon.
Recipe of the quinoa is here and it’s so delicious! Video of your adventure is coming up anytime soon! And this recipe is kosher for passover! What else?
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #myorganicdiary on Instagram. I would love to see what you come up with!
- 2 large portobello mushrooms thinly sliced
- or 16oz of mini portobello sliced
- 2 tbsp of maple syrup
- 2 tbsp of smoked paprika
- 2 tbsp of teriyaki sauce
- Mix all ingredients in a deep mixing bowl or pyrex.
- Soak mushroom for 15 minutes to 1 hour.
- Place on an oven proof large pan next to each other (so they'll be able to breathe).
- Cook for 1 hour to 1h15 minutes at 350 degrees. Edges should become crispy and middle should stay meaty.