Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese by Leinana Two Moons shows how you can eat a plant-based diet and have your bacon, too.
If you love bacon but want a better alternative for your health, the planet, and, of course, the pigs, this is the book for you!
Leinana shows how easy it is to make vegan bacon from ingredients such as tempeh, tofu, carrots, chickpeas, eggplant, texturized vegetable protein, seitan, and mushrooms.
One of my favorites in Baconish is the coconut bacon.
You can use it to make many recipes in the book, such as The Famous Coconut BLT, Corn Chowder with Coconut Bacon, Maple-Bacon Doughnuts, and Chocolate-Covered Coconut Bacon. Is your mouth watering yet?
I also want to try the Coconut Bacon as an addition to this Broccoli Salad with Sunflower Seeds and Cranberries. I think it would be delicious in other salads, too, not to mention tacos and bean dishes.
Vegan Heritage Press has allowed me to share Leinana’s recipe for Coconut Bacon with you. I think you’re going to love it!
You can also enter the giveaway below to win a copy of the book!
- 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.
Which kinds of vegan bacon are you most excited about trying? Please leave a comment and let me know!
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