Vegan Bacon made from beets is simple and delicious.
A few weeks ago, I posted an Instagram picture of freshly made vegan beet bacon that I’d adapted from Kate’s coconut bacon recipe. It smelled so good while it was a-cookin’, and I devoured every last bite that very same day on account of it being so very fantastic.
I have never tasted coconut bacon, so I can’t say for sure if this is better. I will say that beet vegan bacon looks more like bacon, is fat free, includes a serving of veggies, and is soy-allergy friendly. 👍 🐷 😊
As the blog world crests its holiday sugar season, you might wonder: Why am I posting this now? Allow me to explain.
When I was a kid, we always has Christmas as my Nana’s house in upstate New York. I have happy memories of playing with my cousins in her crazy cool basement, getting all dolled up for mass, picking through my savings to get just the right gift for everyone. Christmas morning went sort of like this: Wake up early, see what Santa brought, get back in bed with whatever books Santa left, have breakfast, play, and then open presents whenever the grownups were ready. Maybe shovel the driveway or something. Pretty typical for the socioeconomic class I grew up in, I’m guessing.
So let’s talk about that breakfast we had. Again, I’m guessing it was pretty typical. Eggs and bacon and lots of bread & butter. I usually only ever ate the bread & butter. I loved the authentic Italian loaves that were a standard in Nana’s house. But about that bacon. Is there still bacon on your family’s holiday table? Do they wave it in your face and talk about what you’re missing out on?
My folks no longer nag me about what I eat (much), but I’m sure there are a lot of veggie-subsisting folk who are just tired of all the opinions. You know what I’m talkin’ about.
So. This all vegan bacon is for you. Make it Christmas Eve and then break it out the following morning when everyone is loading up their breakfast plates. It’s smokey and salty and with a wonderful jerky-like texture. Pile it on your all on your plate, or save some for lunch. I made avocado-bacon-pineapple sandwiches and they were so fantastic. I mean, avocado + vegan bacon, you can’t go wrong.
Happy Cuddle with the Cat-All-Day Day
Joyus Tidings to Whatever Else You May Celebrate.
- 3 medium-large beets (about 1 1/2 lbs)
- 1/3 cup liquid smoke
- 1/3 cup nutritional yeast
- 1 scant tsp salt, plus more for sprinkling
- 1 1/2 tbsp maple syrup
- Slice the beets up nice and thin, about 1/8-1/6 inch thick.
- Lay some beets in a single layer on a paper towel. Sprinkle very lightly with some salt. Add two paper towels on top of that. Layer on more beets, paper towels, and salt, until all the beets are gone.
- Put a cookie sheet over the beets and place some heavy stuff on the sheet -- large books, a knife block, a bowl of fruit, hand weights....whatever.
- Allow to sit for one hour
- Preheat the oven to 450.
- Remove the beets from their layers and give them an extra pat with paper towel (you can reuse from the layers) to remove excess beads of moisture.
- Combine the liquid smoke, the nutritional yeast, the salt, and the maple syrup. Mix well.
- Dip the beet slices in the mix and then shake to remove excess. This doesn't take as long as you think it will, I promise.
- Lay the beets in a single layer on parchment-lined cookie sheets. Bake for 12 minutes. The edges of the beets should curl in and the centers should get a little wrinkled.
- Allow to cool before enjoying.