I can’t tell you how many times I’ve heard I could go vegan except for giving up cheese and/or bacon. With Food and Wine magazine saying it’s the year of vegan cheese, I feel like that part has been taken care of by our inventive vegan recipe developers and cheesemakers. Baconish by Leinana Two Moons will take care of your smoky, crispy and salty cravings. Vegan bacon for everyone!
There is an array of vegan bacon recipes that start the book off using several ingredients. Think seitan, tofu, tempeh, coconut, eggplant, mushroom, carrot, chickpeas, and more – at least a few of these will fit into your diet no matter how specialized it is.
Before you think this is just a book of vegan bacon recipes, there are recipes that use these delicious morsels in all kinds of ways. There is a whole chapter of desserts and that including the chocolate-peanut bacon truffles in the photo above!
A few of the other recipes that I can’t wait to try: Chocolate Chip Coffee Cake with Cherries and Bacon, White Bean and Bacon Soup, Cobb Salad with Eggplant Bacon, Bacon-Wrapped Asparagus, and the Tofu Bacon Carbonara.
I did make the recipe for the coconut bacon and it’s so simple. You probably have the ingredients in your pantry right now. The only thing you have to watch out for is not to cook it for too long. It burns fast!
I did not have the beautiful thick shreds of coconut that she used, but I was able to use my thinner fancy unsweetened coconut shreds in the recipe. If you do this make sure to cook for 6 minutes, stir and then cook about 4 more minutes. That’s because these will burn faster than the wider kind.
Vegan Coconut Bacon
This recipe will make any vegan-bacon skeptic a true believer. It is my absolute favorite bacon to use for the best BLTs ever. (From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)
- Preheat the oven to 350°F. Whisk the tamari, liquid smoke, water, and maple syrup together in a large bowl. Stir in the coconut and mix well to ensure that the flakes are evenly coated.
- Spread the coconut in an even layer on a large baking sheet lined with parchment paper.
- Bake 10 minutes, then stir. Bake another 8 minutes, keeping a very close eye on the
- coconut in the last few minutes. The coconut will go from almost done to completely
- burned very quickly. Remove from the oven when the coconut flakes on the outer edges
- of the pan are becoming a deep, dark brown, but not black.
- Place the baking sheet on a cooling rack. The coconut will continue to crisp as it cools.
- Coconut bacon will keep 1 to 2 weeks in an airtight plastic container, but will become less crisp the longer you store it.
- Kathy's note: you can always stick the softer coconut bacon back into the oven to crisp it up or use the dehydrator!