I don’t know about you, but none of the commercial “faux bacon” does a damn thing for me , but his stuff on the other hand is amazing and satisfying as a bacon substitute. I also enjoy making my own faux bacon bits using TVP and liquid smoke etc. I find actual bacon to be pretty revolting these days, but sometimes a dish or a craving really does benefit from the salty, smokey flavour profile which these faux bacons provide. Nothing beats cruelty-free and healthier options for old favourites, like my Grandma’s Ukrainian Chinese Food recipe (weird family favourite which formerly involved fried white rice made with egg, bacon and diced dill pickles, which I’ve now veganised using brown rice, organic smoked tofu, coconut bacon and dill pickles. I’ll post the basic recipe soon for those of you who are brave enough or curious enough to try it)
Vegan Good Things: By Popular Demand: Coconut Bacon!. (original article)
A couple notes about this recipe first – the original recipe says to bake it at 400, until it gets crisp. It doesn’t say how long it will take to get crisp. A few other people who made it advised baking it at 400 for up to 30 minutes. I will tell you that the first batch I made, I put it in the oven at 400 and in 10 minutes it was burnt to a crisp. I don’t think that baking pan will ever recover. So I’m printing the recipe below with the time and temperature that I used for my second batch, which came out successfully. If anything, the next time I make it, I might bake it at an even lower temperature, for a longer period of time. My suggestion for you is to just check it every 5-10 minutes or so to make sure it’s not burning, and take it out of the oven when it is just crisp. It will continue to crisp as it cools.
Many of my twitter followers have been requesting this recipe, and I am very excited to share it with you, so without further ado:
makes about 3 cups (enough for 4 – 6 sandwiches, depending on how big you make ’em)
3 large handfuls of large flake, unsweetened coconut
1 Tbsp. liquid smoke
2 Tbsp. tamari
1 Tbsp. water
1 Tbsp. maple syrup (optional, but recommended)
Preheat oven to 300. Place coconut in a shallow baking pan. Combine other ingredients together in a small bowl and drizzle over coconut. Use your hands to mix and make sure the coconut is evenly coated. Bake at 300 for 20 minutes, or until crisp. It will continue to crisp as it cools, and is best eaten at room temperature.