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.)
Servings 6 servings
- 3 tablespoons tamari
- 1 tablespoon liquid smoke
- 1 tablespoon water
- 1 tablespoon maple syrup
- 3 cups unsweetened large-flake coconut
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!
Calories: 321kcal | Carbohydrates: 13g | Protein: 4g | Fat: 30g | Saturated Fat: 26g | Sodium: 525mg | Potassium: 279mg | Fiber: 7g | Sugar: 5g | Vitamin C: 0.7mg | Calcium: 18mg | Iron: 1.8mg