Who needs pork when there's carrot bacon? Easy to make with just a few ingredients, this vegan recipe has the flavor and texture of real bacon.
- Serves: 6 persons
- 2large, fat carrots , peeled
- 2tablespoons soy sauce
- 2tablespoons canola oil
- 1 ½tablespoons tahini
- 1tablespoon maple syrup
- ¾teaspoon smoked paprika
- ¼teaspoon freshly ground pepper
- ¼teaspoon liquid smoke, optional
Step 1Gather the ingredients.
Step 2Preheat the oven to 300 F and line a large baking sheet with parchment paper. Run a y-peeler over the carrots from top to bottom with a good amount of pressure to make long, thin strips. Continue until you have have peeled both carrots as much as possible.
Step 3In a medium bowl, combine the soy sauce, oil, tahini, maple syrup, paprika, pepper, and liquid smoke, if using. Whisk together until well mixed.
Step 4Add the carrot strips to the marinade, then toss to coat. Let sit for 30 minutes at room temperature.
Step 5Remove the carrot strips from the marinade and place on the prepared baking sheet in a single layer, leaving a little space between each. Brush the tops with some of the excess marinade left in the bowl.
Step 6Bake the carrot bacon for about 20 to 25 minutes or until browned, but not burned. Keep a close eye on the strips in the last 5 minutes.
Step 7Let cool for a few minutes to crisp up before serving. If the "bacon" isn't as crispy as you'd like, you can return it to the oven for a few more minutes. Enjoy!