There are so many ways to prepare vegan bacon. As the time passes by recipes are growing and now you have a choice flavor of bacon you like would you like it to be raw or smoked, crispy or not. Beside it’s healthy vegan bacon can be very delicious. Check out our top 10 vegan recipes.

Tempeh Vegan Bacon

Ingredients :

1 package tempeh, sliced thin

2 tablespoon liquid smoke

4 tablespoon tamari or soy sauce

oil for frying. Preparation : First marinate tempeh in liquid smoke and tamari mix for around 10 minutes after that Heat frying pan over high heat. Add oil and fry tempeh strips until browned on both sides about 10 minutes each. And there you have vegan bacon ready for less they 20 minutes. Delicious Shiitake Vegan Bacon Ingredients : 1 tablespoon olive oil

1/4 tablespoon salt

3/4 tablespoon liquid smoke

1 tablespoon sesame oil

1/2 tablespoon smoked paprika (optional)

2 cups Shiitake mushroom caps, sliced thinly Preparation : First combine all ingredients except shittake in bowl and mix them together. Mix until it is all well combined,after that add sliced shiitake and stir gently to combine. After hat leave it for around half an hour or more to marinade. Now heat the oven on 350 pour mixture in baking trey wait for oven to heat yup and put baking trey in oven. Bake for 10 minutes, flip, then bake for an additional 15 minutes*. Increase the heat to 375, then bake for 10 minutes more. Flip, then finish for 10 more minutes. Keep an eye on them towards the end to ensure they do not burn. After is baked pour shiitake on paper towels to drain and here you have nice vegan bacon. Also I want to mention that if you want them to be more crispy bake them few minutes more. Coconut Bacon Ingredients : 3 cups large, unsweetened coconut flakes

3 tablespoons reduced sodium tamari soy sauce

2½ tablespoons liquid smoke ( choose your favorite)

1½ tablespoons maple syrup Preparation : Preheat oven to 350 degrees Fahrenheit. Line a half-sheet pan or large rimmed baking sheet with parchment paper.Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper. Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. Just keep an eye on the coconut during the last few minutes of baking as it can go from golden brown to deep burnt brown fairly quickly.) The coconut flakes will further crisp up as they cool. Vegan Eggplant Bacon Ingredients : 1/4 cup soy sauce

1/4 cup apple cider vinegar

2 tablespoons + 2 teaspoons olive oil

2 tablespoons pure maple syrup

2 teaspoons liquid smoke

1 medium eggplant (about 1 pound) sliced lengthwise into 1/4 inch slabs Preparation : In a medium bowl, stir together the soy sauce, apple cider vinegar, 2 tablespoons olive oil, maple syrup, and liquid smoke. Add the eggplant slices and stir gently to coat. Marinate at room temperature for 30 minutes or more, stirring every 10 minutes or so to keep eggplant well coated.Coat a large skillet with 2 teaspoons olive oil and place over medium-high heat. When hot, add eggplant slices in a single layer, working in batches if needed. Reserve marinade. Cook until the eggplant slices are browned on bottoms, about 3-5 minutes. Pour half of marinade into skillet and cook another minute, until marinade cooks off. Flip the slices and cook until they’re browned on other side, about 3-5 minutes. Add the remaining marinade to the skillet and cook another minute, until the marinade cooks off again. Raw Vegan Eggplant Bacon Here is a great video on how to make raw vegan bacon. you only need few ingredients and dehydrator . Here is a video :

Vegan Bacon with Maple Syrup

Ingredients :

1 package smoked firm tofu, frozen and thawed

1 tablespoon nutritional yeast

1 tablespoon water

2 tablespoons maple syrup

1 dash liquid smoke flavoring (optional)

2 tablespoons low-sodium soy sauce

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons butter or margarine

Preparation :

Slice the thawed tofu into very thin slices (like bacon). In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder. Place the tofu strips into the bowl to marinate for at least 10 minutes.Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes. Drain on paper towels, and serve immediately.

Red Beans Bacon

Ingredients :

1/2 cup dried small red beans

1/3 cup whole grain buckwheat groats (not buckwheat flour)

1 tsp onion powder

1/3 tsp garlic powder

1/3 tsp rubbed sage

1/2 tsp thyme

1-1/2 tsp smoked paprika

1 tsp liquid smoke*

3 tbsp pure maple syrup

1-1/2 tbsp coconut aminos (if no need to be soy-free, sub bragg’s, tamari, or soy sauce)

1 tbsp tomato paste

1-1/2 tbsp nutritional yeast (optional)

1 tsp coconut oil (may sub any oil you prefer)

1/2 tsp salt Preparation : Rinse the beans and buckwheat, place in large bowl covered with several inches of cold filtered water; let soak overnight.Preheat the oven to 400 degrees.Drain and rinse the soaked beans and buckwheat. Place in the bowl of a food processor fitted with an s-blade, along with all of the other ingredients. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform, but not completely pureed. Line a 9 x 13 casserole dish or rimmed baking sheet with parchment paper and spray with baking spray. Place bacon batter in pan and spread evenly with a spatula. You may choose to spray another piece of parchment paper lightly with baking spray and press the paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper, then use a spatula to spread over and fill in any bare spots. Bake for 10 minutes. Remove from oven and let cool for 10 minutes. Slice into 24-32 strips, whatever size you prefer, I cut mine into 1 inch by 4 inches slices At this point freeze any strips your don’t plan on eating immediately. Frozen strips can go straight into the skillet at a later date, no need to thaw first. To fry, heat a skillet with a small amount of oil and fry both sides to desired level of crispiness. You may also choose to fry slices in cooking spray, for a less crispy, but still very delicious result.

Crisp Vegan Bacon

Ingredients :

1 tablespoon paprika

or 1 tablespoon smoked paprika, not raw

or 1 tablespoon smoked paprika, not raw 2 tablespoons apple cider vinegar

2-3 tablespoons sunflower oil

1 tablespoon agave, or maple syrup

1 teaspoon garlic powder

½ teaspoon salt, or to taste

2 tablespoons water, or a little more to thin mixture

Preparation :

Mix all ingredients, except eggplant. Lay the slices out on parchment paper. Brush one side of the sliced eggplant lightly with mixture, add water to mix as needed. I use my fingers or a pastry brush. Turn each slice over, and brush the other side. The eggplant will become soft and if you like you can shape it to resemble real bacon. Transfer with the parchment to mesh dehydrator sheets. Dehydrate at 115 degrees till crisp, flipping and transferring to mesh sheets 1/2 way through. Mine took about 12 hours as they were very thin. Store in glass jars 2 weeks. If they wilt, you may re-crisp in dehydrator about 1 hour. Adjust all ingredients to your own taste. Quantities also vary according to the size of your eggplant, and how thinly it is sliced. I use organic eggplant, which is usually a bit smaller than conventional.

6-8 large carrots

1/2 cup vegetable broth

1 teaspoon Bragg’s Liquid Amino Acids

2 tablespoons olive oil

1/2 teaspoons liquid smoke

1/2 teaspoon smoked paprika

Salt and pepper to taste

Baked Carrot Bacon

Ingredients :

6-8 large carrots

1/2 cup vegetable broth

1 teaspoon Bragg’s Liquid Amino Acids

2 tablespoons olive oil

1/2 teaspoons liquid smoke

1/2 teaspoon smoked paprika

Salt and pepper to taste

Preparation :

Preheat your oven to 400. Slice carrots into thin strips using either a mandolin or food processor to keep them uniform.In a small bowl, whisk together broth, Braggs, olive oil, liquid smoke, and smoked paprika. Then, in a shallow dish, toss sliced carrots with broth combination until carrots are completely coated. Arrange carrot slices on a foil-wrapped baking sheet so that they don’t overlap. Put in oven and bake for 7 minutes. Pull baking sheet from the oven and flip carrots. Put baking sheet in the oven to bake for another 7-8 minutes. It might take more or less time depending on how thick or thin you sliced your carrots.You’ll know your carrot bacon is done when the edges are crispy and the center of each slice looks dry. Move carrot bacon to a plate with a paper towel to soak up any extra oil. Salt and pepper to taste. Let cool to room temperature before crumbling over a salad or putting in a sandwich. Store in an airtight container in the fridge.

Yummy Raw Vegan Bacon

We have found this vegan bacon recipe and we must tell that it is extraordinary. It is raw bacon you will need just few ingredients. This type of vegan bacon is based on eggplant but (we have already wrote about vegan eggplant vegan bacon but this is spacial). Check out the full recipe here or simply click n image.