coconut

Meatless Mondays: Vegan “Bacon” Bits

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Vegan bacon bits… and they’re made from coconut flakes? I can hear the skepticism in your voice. I was skeptical, too, but these little fakin’ bits are pretty darn tasty. I had the lucky privileged of testing the recipe while it was in development and they went over very well at my house. Bacon isn’t something that I spend my time missing in my vegetarian diet, but I was intrigued when I heard they were made using coconut flakes.

These won’t fool a meat-eater, but they’re a great substitute for Meatless Monday and taste wonderful on baked potatoes, salads and soups. I made them into “Bacon,” Lettuce, Tomato and Avocado Sandwiches and threw them in with scrambled eggs for breakfast. This recipe makes a lot, so you can try them in all sorts of ways. Next time I make these, I’m going to serve them over oatmeal that has been topped with a fried egg and a light drizzle of maple syrup. You can steal that idea for Spar for the Spurtle, if you want, I won’t tell.

Bacon Bits

“Bacon” Bits
Developed by Sarah House

  •     3 cups Coconut Flakes
  •     2 Tbsp Soy Sauce
  •     2 Tbsp Molasses
  •     2 Tbsp Liquid Smoke
  •     1 Tbsp Extra Virgin Olive Oil
  •     1 Tbsp Cider Vinegar

Directions

Step 1

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper, a silicon pad or spray with pan spray.

Step 2

Whisk together soy sauce, molasses, liquid smoke, olive oil and vinegar. Add Bob’s Red Mill Coconut Flakes and mix well. Let sit for 10 minutes so the coconut absorbs all the liquid.

Step 3

Spread coconut in an even layer on the prepared baking sheet.

Step 4

Bake at 325°F until deeply toasted, about 15 – 20 minutes. Stir often! (About every 3 – 5 minutes.)

Step 5

Let “bacon” bits cool completely then store in an airtight container. They can easily be re-crisped in a low oven for 5 minutes.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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